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SAUCES

Pudding Sauce Melt a little arrowroot in water, add a small potful of red currant jelly, a little sugar, and a table-spoonful of sherry. Heat all together, and serve hot. Red-Currant Sauce Dissolve some red-currant jelly, and mix sufficient of it with thin cream to colour it. Beat thoroughly together, and pour round any cold…

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SALADS

Beef Salad Cut some cold roast beef into thin slices and sprinkle each slice with a little salt and pepper. Make into rolls about two inches long, and lay a little scraped horseradish on the top of each roll. Mix some cold French beans or peas with cold carrots and new potatoes that have been…

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PREPARING FOR GUESTS

IT is said that for comfort, there is no place like home. This does not necessarily mean that the beds and chairs elsewhere are hard, but one gets accustomed to certain things, certain surroundings and routine, and it is the mere fact of not having them that is so unsettling. One is not so free…

Mustard and Cress
Salad Vegetables

Mustard and Cress

Mustard and Cress are two of the most easily and rapidly grown salad vegetables. Sowing may commence under glass in January in a temperature of 60° to 65°. Outdoors it is not wise to start sowing until mid-April or to continue after August. Shallow boxes are used for .greenhouse cultivation, and these may be filled…

How To Grow Lettuce
Salad Vegetables

How To Grow Lettuce

There are three types of lettuce, the cabbage, cos and loose leaf. Choice may be determined by personal taste, some people liking the crispness of the cos, while others prefer the softness of the cabbage and loosetleaf types. Soil must be rich and well prepared to encourage quick growth. Manure or compost should be worked…

Growing Endives
Salad Vegetables

Growing Endives

One of the virtues of this is its hardiness, which makes it possible to secure supplies in winter at a time when lettuces are difficult to produce. Soil should be rich in order to ensure quick growth and tender leaves. Dung at the rate of 1 cwt. to 8 sq. yd. may be supplemented by…