It might seem a superfluity to be at the trouble of compiling and writing a menu for the small home dinner-table. If anyone thinks this, let them first give the experiment a trial before pronouncing upon it; they will, I venture to think, be gratified by the result.

In every household the dinner, be it early or late, is the important meal of the day, and it merits whatever dignity can be given to it by such accessories as service, care in laying the table, decoration, etc., and not the least of these will be found the menu written for every day. Especially if there be a guest at table is this little mark of attention appreciated.

We must remember that imagination plays a very important part in the human organisation; a good name goes a long way towards bringing a dish into favour, and I have found that the very fact of a name being given to a dish has its influence with the cook, who feels in a way bound to see that its character is “lived up to.” Then again it is a help to the caterer if the menus are kept, and those which have been particularly liked marked for future repetition. Much racking of brains is spared, and precious minutes are saved that else would have been spent in answering the puzzling question, “What shall we have for dinner to-day?”

Our market list in February varies little if at all from the previous month in the main things, but as the game season is practically drawing to an end, we find our resources fewer than they were. Guinea-fowl however are excellent, so are woodcock and snipe, also ptarmigan. Turkeys are still to be had, but they are very dear, as all poultry is. Hares and rabbits are very good.

Our supply of vegetables will be apt to run short if the weather is at all severe; savoys will not have suffered so much, and about this time we usually receive large consignments of cauliflowers from Italy. The South sends us also fresh lettuce, chicory, forced beans, and other “primeurs,” but their price is often beyond what a slender purse can afford. Anyone with a garden may at this time have corn-salad growing therein, which will be getting tender and eatable. Celery should still be good, and we ought to have an abundance of Jerusalem artichokes, Swede turnips, parsnips, carrots, onions and suchlike root vegetables.

In fruits we have imported apples and pears, oranges—getting to their best—lemons, citrons, and all dried fruits.

This month, by the way, is the time for making our yearly supply of orange marmalade; if we delay any longer the true Seville oranges will be gone, although bitter oranges are procurable up to April. After we have studied our menu we will consider the subject of marmalade making, for that toothsome sweet has now become one of our necessities of life.

MENU FOR FEBRUARY.

Purée of Haricot Beans.—A pint of beans will make a large quantity, say two quarts, of soup, therefore half-a-pint would suffice for one dish of soup for an ordinary family. These beans should always be soaked overnight in cold water; they will dissolve so much more readily. Place them in a stewpan with rather more than sufficient water to cover them, let them simmer for three hours, then rub through a tamis. While the rubbing goes on, cook a finely-minced onion in a little butter, add the bean purée to this, some salt and pepper, and then sufficient hot milk and water to make up the requisite quantity. This might simmer a while longer, and then just before serving a spoonful of cornflour wet with a little milk should be stirred in, and all brought up to the boiling point once more.