LAMB CUTLETS WITH ASPARAGUS TIPS

Cut some cutlets rather thick and trim them well. Cook them in butter, each side for about 4-5 minutes ; they must not be overdone. Cook some asparagus, drain it weU, cut ofl all the harder parts, put remainder in a little cream and keep hot. Make a little good white sauce, see that it is really cooked, about 6 to 7 minutes to boil. Put in the asparagus. The sauce must not be too liquid. Pile this in the middle of a casserole and put the cutlets, ends up, round it.

LOGANBERRY CREAM

Crush fib. loganberries, putting aside a few of the best. Sugar to taste, i dessertsponoful of whiskey. Melt loz. of gelatine with i tablespoonful of orange juice. I use orange- squash from the bottle if no orange available. Mix this in, also I gill of thick cream. Beat quickly together and put into a glass dish. Beat very stiffly some cream and cover the whole and then decorate with the loganberries you kept back, just sHghtly rolhng them in white sugar.

LAMB CHOPS, BROILED

Get some rib chops, bone them and roll up. Brush over with a little salad oil or butter, melted. Broil or grill them about 8 minutes, turning them from side to side. Small peeled tomatoes done the same way should be served with the chops.

LAMB NOISETTES DEVILLED Take some cutlets and trim from bone and fat. Brush over with French mustard and sprinkle with some cayenne pepper, egg and breadcrumb these and put under the grUl. Make a good gravy sauce, add i tablespoonful of tomato pulp, i teaspoonful each of Harvey and Worcester sauce, a little more cayenne pepper and serve this separately in a boat. Make a glass casserole very hot, put in a layer of either young green peas or spinach. Arrange the noisettes on top. Sprinkle chopped parsley or chopped mint on top.

LEMON PUDDING I found this recipe very good when I had no suet, but a lemon. 40Z. breadcrumbs, loz. flour, 2oz. beef dripping, 2oz. sugar, the grated peel and juice of a lemon, i egg, milk. Mix in a basin the breadcrumbs, flour, sugar and lemon peel and juice. Put the milk into a saucepan with the dripping, as it comes to the boil pour it over the other ingredients and beat up very weU with a fork. As it begins to get cool, beat up the egg and add that and give another good beating. Pour into a greased basin and steam for 2J hours. Serve with a sweet lemon sauce.

LIVER PIE. Chop up finely some calf's liver and add an equal quantity of boiled rice. Season very highly, pepper, salt and some grated onion. Beat up two eggs and put all into a greased pie dish and bake in a moderate oven.

LIVER SOUFFLE Cook some calf s liver in a little salted water for about 10 minutes. Take out and cut in pieces and pound it up in the mortar with 2oz. butter and loz. of bacon fat. Put this to | pint of well cooked white sauce, rub all through a wire sieve. Add the yolks of 3 eggs, 3 tablespoonfuls of cream, then having beaten the whites of the eggs very stiffly, put them in. Pour into a very well greased souffle dish and bake in a hot oven for 30 minutes. It should be only a golden colour.

LEMON CURD SPONGE

2 lemons, 2 eggs, 40Z. margarine, 40Z. self-raising flour, 40Z. sugar, a little milk. Grate the rind of the lemons into a pie dish and add the juice, put in 2oz. of sugar and cut 2oz. margarine into small pieces, beat up i egg and put into a moderate oven until set. Now cream the rest of the sugar with the margarine, sift in the flour, add enough milk to bring it to a consistency that will allow it to drop off the spoon. Pour this on to lemon mixture, when it has set, bake until it fieels firm to the touch. Can be served either hot or cold.

LIVER GRILL, FOR LUNCHEON

Cut the liver into slices, keeping them the same size as possible. Brush these slices over with some oil, then grill them. Rub a hot fireproof dish with a piece of garlic. Lay on the slices and keep hot. Have ready some finely cut fried onions. Put a half tomato on the pieces of liver, return to the griU for a few minutes, then surround with the fried onions and sprinkle a little chopped parsley on the tomato.

LUCIFER SAVOURY

AUow 2 oysters for each person. Drain them. Cover with a little mustard and cayenne pepper, egg and bread crumb them and fry in some butter.

LOBSTER SAVOURY Pound up a small tin of lobster with loz. butter, 2oz. bread crumbs, rind and juice of half a lemon or a little vinegar. Season highly, mustard, cayenne, nutmeg. Mix very well and serve on fried croutons either hot or cold.

LOBSTER, CREAMED

Cut up the lobster fairly finely. Make 2 cups of white sauce, cool this a little and then add the yolks of 2 eggs, well beaten with I gill of cream, salt, cayenne and a good squeeze of lemon juice. Put in the lobster and just make very hot again before serving in a casserole with a surround of rice, made hot and very dry.

Crayfish, crab or shrimps are excellent prepared in the same way.

LOBSTER SOUP

Melt 20Z. margarine in a pan and stir in 2 tablespoonfuls of flour and cook until it begins to bubble. Draw to side of the fire and pour in gradually i quart of milk, stirring all the time to keep it quite smooth ; let it come to the boU. Cut up the losbter into small pieces, add to the soup. Season to taste and let all cook for 15 minutes. A tin of lobster does very well for this. To serve about 4 people.

LOBSTER, LUNCH DISH

Cut the lobster into chunks, the same size as pineapple chunks, add one-third the quantity of pineapple chunks and one-third quantity of ripe apples cut the same way and mix lobster, pineapples and apples, together with some very creamy mayonnaise sauce. Put all this in a silver entree dish, surround with the hearts of cabbage lettuce and serve more mayonnaise in a boat.

LOBSTER IN CASSEROLE

Pulp 6 medium-sized tomatoes, shce thinly a few mushrooms and I shallot, make a good creamy white sauce, put in the other ingredients, season with pepper and salt, let all simmer until quite cooked ; don't let it boil. It must be very thick. Let it cool a little, then add i tablespoonful of brandy, stirring in by degrees and a gill or more of thick cream. Cut up the lobster (or 2 according to number to serve) and J pint of sheUed shrimps, and place in a casserole. Pour the sauce over completely covering it. Leave it and when required simply hot up sufficiently to slightly brown the top. It must be really hot, but on no account allow it to boil.

LOBSTER PILAU Put a handful of sultanas to soak. Cut the lobster in half, take out the meat and put into a basin, which cover so that it does not get dry. Remove the poisonous parts inside and well wash the shells in cold water, and crush them, put into a saucepan with some water and a httle salt. Let it boil and crush the shells with a wooden spoon. When the stock is well flavoured, stram from the shells. Let the stock come to the boil, put in rather more than ^Ib. well-washed Carolina rice, boil 20 minutes, strain and dry, keeping very hot, and retain the stock. Cut up the lobster in small pieces, put into a casserole with some butter,

I teaspoonful of dry curry powder, the sultanas and a little stock. Cover and put in the oven until the stock is absorbed. Just before serving add the very hot rice, mix carefully and serve very hot.

LOBSTER, SUPPER DISH

Take all the flesh from a medium-sized lobster and flake it. Melt loz. butter in a small saucepan and put in the lobster. Let it cook for a few minutes, keeping it stirred. Whisk up 2 eggs, season well, put in 2 tablespoonfuls of milk and add by degrees to the lobster and cook very gently until it begins to set, then divide and put on to as many pieces of hot buttered toast as there are persons. Garnish with little sprigs of watercress. Serve very hot.

LOBSTER, DEVILLED

Cut a lobster in half, take from the shell, chop the lobster rather finely and mix with a teacupul of fine breadcrumbs. Wash the shells in cold water. Melt a little butter and use it instead of oil to make a good salad dressing, weU seasoned with cayenne ; mix this with the lobster meat, fill the shells with this. Cover with breadcrumbs, not too many, dab on some butter and bake in a hot oven for 10 minutes.

LOBSTER SOUFFLE

Make a panada in the usual way with loz. butter, loz. flour, I gill of milk. Then when thoroughly cooked and cooled a little, add the yolks of 2 eggs, one by one, put in the meat of the lobster, I teaspoonful of lemon juice, salt, pepper and cayenne. Whisk the whites of the eggs to a froth, mix in lightly in a souffle dish well buttered. Bake in a moderate oven for | hour.

LOBSTER SHELLS

Cut up a lobster into quite small pieces. Make a very good and creamy veloute sauce, using half quantity of either strong chicken or veal broth with the milk, i teaspoonful of meat extract, cut up some chives, enough for i teaspoonful, J cup finely-grated cheese and i small wineglass of sherry, pepper and salt. With the mixture, fill some small shells, bake for a little in the oven until very hot. Crumble some rather coarse bread crumbs. Mix in a small saucepan with some butter. Put these over the shells, return to the oven until they brown.

LOBSTER CREAMS

This makes a delicious first course for luncheon party and should be served in individual glasses. Chop very finely the meat of a fair-sized lobster, then pound it to a paste, adding salt, cayenne, pepper and some good anchovy sauce. Whip some cream until stiff, add this by degrees until aU is smooth and creamy. Pour into the glasses and hand some very thin toast in a rack.

LAMBOURNE PUDDING

The weight of i egg in butter, sugar and flour, mix with 2 yolks in a basin and put in i tablespoonful of strawberry or raspberry jam. Whisk the whites of the eggs, add | teaspoonful of bi-carbonate of soda, add to the mixture and steam the pudding for 2 hours. Serve with any good sweet sauce.

LUNCHEON DISH, COLD

Take a ring mould and fill it with a thick highly-seasoned gravy, mix in a little gelatine, then put in some bits of either cold chicken or veal or game. Set in the Frigidaire. When ready to serve, turn out on to an entree dish, fill the inside with a Russian salad mixed with mayonnaise, and decorate with alternate little heaps of cold asparagus tips and cold cooked baby carrots or other vegetables, according to the season.

LUNCHEON DISH, HOT Carve into joints a steamed chicken ; arrange these on a hot fireproof dish. Pour over a very good curried cream sauce. Make a good border of rice round it. This can also be made into a cold dish, by adding some aspic jelly to the curry sauce arid masking the joints with it. Serve cucumber dressed and in cubes.

MAYONNAISE The two recipes here given have been very useful during the time that we have had no oil. Take 2 yolks of eggs, i dessert- spoonful of sugar, I dessertspoonful dry mustard, some salt, I level tablespoonful of margarine, i gill of milk, i gill of tarragon vinegar. Put all the dry ingredients into a basin which stand in saucepan of nearly boiling water. Add the margarine, which should be quite soft, then the yolks of the eggs well beaten. Keep on stirring all the time, very slowly, add the vingear, then the milk. Let it cook slowly until the proper consistency. You must be very careful not to let it boU. Put into a jar, cover and keep in a cool place.

MAYONNAISE (2nd Recipe)

Break an egg into a basin with 2 level tablespoonfuls of wine vinegar, or tarragon vinegar, and beat together very well, add I teaspoonful sugar, some salt and pepper. Pour into a small saucepan and cook on a gentle heat beating all the time. Break into small pieces 2 to 4 oz. of margarine. The more you can spare the thicker and the better will be the sauce. Add these pieces one by one until you have a really thick-looking custard. Tar- tare sauce can be made from this by adding very finely-chopped pickled onions or shallots, gherkins and capers.

MARMALADE MADE FROM SWEET ORANGES To lib. of sweet oranges use 2lbs. sugar, 3 pints of water, either 3 lemons or 2 teaspoonfuls of citric acid, or i or 2 pieces of quassia chips ; these must not be in the marmalade for more than ten minutes. Cut the fruit in thin slices, put the pips into a piece of muslin and put this with the fruit into the pan, covering with the water and citric acid, if this is being used. Let it come to the boil and continue slowly boiling until the peel is quite soft ; it will not look transparent as it does when made with Seville oranges. This should take from ij to 2 hours. Remove the pips and add the sugar. Keep stirring until the sugar is quite dissolved then let it boil very rapidly. Keep on trying a httle on a plate until it " jells," then put in jars and tie down at once.

This is made in one day. Cut the Seville oranges very fine

and to every lb. of fruit add 3lbs. sugar and i quart of water.

Put pips into a little jar, cover with water and put in coolish oven,

add the white jelly they make into the marmalade about 10

minutes before you take it off. Cover the cut oranges with the water until the skins are quite tender and transparent and the contents of the pan are well reduced. Add the sugar, stir very well until it has really dissolved, and let all boil for about an hour. Keep weU stirred, then let all finish off rapidly. Test in the usual way. Add the pip jelly. Pot up as soon as ready, ir it will lose its beautiful colour. Tie down at once.

MARZIPAN (as made in War-^ime) I tablespoonful of sherry (or water), loz. margarine, 20z. sugar, 20Z. Soya flour or half of Soya and very fine dried and sifted sweet buiscit crumbs, i teaspoonful of Ratifia or Almond essence. Melt the margarine in the warm water, add essence and sugar, stir well, then add the Soya flour and form a stiff paste. Turn out onto board and knead it well. This does for the Christmas cake or to make sweets. Macaroons can be made by rolling flat, cut in rounds and bake in moderate oven about 20 minutes tiU golden brown.

MARSHMALLOW CREAMS

Melt Jib. of marshmallows, cutting up first ; then put them in a double boiler with J pint of strong coffee. When thoroughly melted put to cool. Whip up \ pint of cream very stiffly. Fold in. Put into individual glasses and let stand for 4 hours in the Frigidaire.

MEDLAR JELLY

I pint of water to every lb. of fruit, i lemon. Wash the fruit, cut up the lemon finely and the medlars into quarters. Pour into pan and cover with the water. Let it come to the boil and pound with wooden spoon. It takes about i J hours. Strain through a cloth in the usual way ; do not squeeze or it will not be clear. Weigh the liquid and add same weight of sugar. Let it boil and test in the usual way.

MEDLAR JELLY (Receipe No. 2).

Put the medlars, which must be quite ripe, into the pan with enough water to cover them and let all cook until it is a pulp. Strain through a jeUy bag or cloth. To every pint of juice add ilb. sugar. Let it come to the boil very fast, for about I hour, and skim frequently.

MEDLAR JELLY (Recipe No. 3). Put ripe medlars into pan with water to cover, simmer well until they become pulp. Strain. To every pint add ilb. sugar and boil for i| hours.

Boil together i onion and 5 medium-sized potatoes. When done rub through the sieve, then mix the pulp with | pint of the water in which they were boiled and half a pint of milk. Flavour with pepper and salt. Take a good handful of watercress that has been well washed in salted water, chop this fairly fine, add a nice piece of margarine. Stir well and let it almost come to the boil and serve with fried croutons. Cream could be added instead of margarine.

MUSHROOM SOUP

Peel and cut up the stalks of the mushrooms ; wash them well. Cover with just enough chicken stock or water in which potatoes have been boiled (see that it is not too salt), let it come to the boil and cook for 15 minutes. Strain and throw peel, etc., away. Slice the mushrooms and a httle piece of onion, put into a shallow pan with a little butter, stirring all the while ; do not let it get brown. When quite soft, rub through the sieve, but keeping back a few slices of the mushrooms. Add the puree to the liquor, season with pepper and salt, put sufficient top of the milk to make quantity required, stir until it thickens ; do not let it boil. Add the slices of mushrooms j ust before serving.

MUSHROOM CASSEROLE

Take some large mushrooms, peel and stalk them. Quickly grill the mushrooms for a minute or two on both sides. Chop the stalks and any broken bits very finely, put in equal quantity of chopped ham and fine bread crumbs, a very small onion and some parsley chopped. Add a good squeeze of lemon juice and mix well together. Butter very well a casserole, lay in the grilled mushrooms. Cover with the mixture. Cover the casserole and bake untU brown and serve very hot.

MUTTON AND BEANS This makes an economical dish for early dinner. Soak the haricot beans overnight and boil until tender but not to a mash. Cut up a scrag of mutton with only just enough water to cover, some salt and pepper, 2 large onions, cut up 2 bay leaves. Bring to the boil and let simmer for i| hours. Take all meat off the bone. Well grease a casserole with some dripping, put in some beans, then a layer of meat and repeat, having beans for the last layer. Put some Uttle bits of dripping on the beans. Put in the oven until it is done.

MEDAILLIONS OF MUTTON Cut meat off cutlets and twist round into a good shape. Put on a plate, pour a Uttle oil on and round them and turn these over from time to time. At the same time put to soak some French plums, have as many as there are medallions. About half-hour before you need these, slit the plums enough to slip the stones out, put them in a little saucepan with some margarine, cook slowly but thoroughly turning them about. Have some rounds of buttered toast, the same number again. They should be only just larger than the medaillions. GriU the meat in the ordinary way, put on the toasts and a plum on each. Serve with a puree of spinach round or a puree of carrots or little new carrots.

MUSACCA This is a Greek dish and will be found very good. Take 20Z. margarine, 1 small onion, i dessertspoonful of flour, | cup of milk, 20Z. of either mutton or beef, fresh or ready cooked, pepper, salt, a | eggspoonful spice, 12 slices boiled potatoes, some mushrooms if available, i bay leaf, a little grated cheese, I egg or its equivalent dried. Fry in the margarine the onion, meat, mushrooms and the condiments and let cook gently for half -hour. Grease a pie dish and arrange the potato slices round. Then add the contents of the frying pan. Now make a white sauce with the flour, milk, etc.. When cool add the egg well beaten, pour over the meat and add the grated cheese. Putin the oven for 15 minutes ; send to table very hot.