768 ^*=*"e5?^--- KITCHEN X CGDKERY Conducted by GLADYS OWEN All matters pertaining to the kitchen and the subject of cookery in all its branches will be Tully dealt with in Every Woman's Encyclop^:dia. Everything a woman ought to know will | be taught in the most practical and expert manner. A few of the subjects are here mentioned : Ranges Recipes for Cookery for Invalids Gas Stoves Sotips Cookery for Children Utensils Entrees Vegetarian Cookery The Theory of Cooking Pastry Preparing Game and Poultry The Cook's Time-table Puddings The Art of Making Coffee Weights and Measures, etc. Salads Preserves, etc. Hozu to Carve Poultry, Joints, etc. For the sake of ensuring absolute accuracy, no recipe is printed in this section which has not been actually made up and tried. REFRESHMENTS FOR A CHILDREH'S PARTY It is a matter of congratulation that nowa- days children's parties are arranged on more rational and healthy lines than was the fashion some years ago. It was then thought correct to cater in the same way for juveniles as for grown-ups. No wonder that nurses and mothers dreaded these parties and rich fare, with their natural consequences of irritability and " crankiness,'" if not actual illness. Healthily brought up children are not any more pleased with Beef Cup Egg elaborate, expensive dishes than with sim- ple, but they have childish fancies, and love little things, and a tiny jelly or cream is infinitely preferred to a slice from a large mould. When arranging a menu, bear in mind there should be some substantial, nourish- ing items as well as sweets. This is all the more important if the little people have some distance to travel to and fro. it is an excellent plan to present each little guest with a small cup of hot but light soup as soon as he or she arrives. Frequently the children are over excited, and perhaps eat little before starting. The soup ^^'^^^ warm and sustain them, and they will be far less tired at the end of the evening. Let the substantial dish be either chicken or turkey, as these are less rich than ham, and when boned and made into a galantine they are very easy to carve, and there is no waste. Sandwiches of various kinds are invaluable. Do not forget bread-and-butter; children will frequently eat that when they refuse everything else. The sweet dishes, of course, are a very important item in a menu for children, and they can be made to look attractive and yet be wholesome and MENU Galantine of Chicken Sandwiches : Potted Meat Cress Meringues Balmoral Tartlets Lemon Sponge Small Fancy Cakes Lemonade Tea Hot Milk Pretty colours ap- peal strongly to children, and a deli- cate pink meringue to them will taste infinitely better than a white one. THE RECIPES BEEF-CUP Requited : Two pounds of lean beef. Two quarts of cold water. One carrot, turnip, and onion. A bunch of parsley and herbs. A stick of celery or a little celery salt. An ounce of vermicelli. Salt and pepper. Wipe the meat all over with a cloth dipped in hot water ; then cut it into small dice, and if there are any bones, chop them small Put meat and bones in a saucepan with the water, and about a teaspoonful of salt ; bring them slowly to the boil.
