Practical gastronomy

— Sultane. — Vanilla cream, mixed with powdered French almond rock, chocolate caramel in centre, decorated with whipped cream. — Tosea. — Coffee cream ice souffles, flavoured with kirsch, and served in cases. — Venitienne or Venetia. — Bomb of pistachio cream ice, centre filled with whipped cream flavoured with orange flower water, and thus frozen. DESSERT. After the Entremet comes the Dessert, which in- cludes cheese, followed by fruit — fresh fruit and dried fruit, glace or crystallised or candied — Bon-bons, Petits fours, fancy biscuits, and sometimes small fancy dessert ices. Nuts and biscuits should always be included as an essential part of the dessert. As regards cheese, * Fromage,” which is served before the fruit, etc., of a dinner or luncheon, this item is frequently mentioned on the menu, but it is not considered essential. It is usual to serve at least two kinds or varieties of cheese. Small pats of fresh butter, dry, plain biscuits, and pulled bread should be handed with it. The most popular kinds of cheese are : Cheddar, Cheshire, Gloucester, Stilton, Gruyere, Gorgonzola, Roquefort, Camembert, Brie, and the various Cream Cheeses. COFFEE (caf£ noir). This forms the last item of a menu. There are three blends or styles of coffee, either of which is eminently suitable as Cafe noir : French Cafe, Cafe Turque, and Cafe Russe. Turk; three. Coffee is Liqueurs, su or liqueur branfy? kirsch, re usually LIBRARY is the strongest of the all cups. schwasser, cognac, d with coffee. ADVERTISEMENTS The most nourishing, digestible and delicious of aU Cocoas van Houten’5 Co co a BEST % GOES FARTHEST / “I—- — 7* •• * >.V-- — — » i ,>n ■». *4 v II A D VERTISEMENTS “MAIN” cookers: Used in the Royal Households. R. & A. MAIN, LTD., Cooking & Heating Engineers. LONDON AND GLASGOW. Every description of ... . GAS, COAL, AND STEAM APPARATUS. London Showrooms: Glasgow Showrooms: 214 ST. JOHN STREET, E.C. 26 WEST NILE STREET ADVERTISEMENTS hi HOLBROOKS WORCESTERSHIRE =SAUCE= tS UNDOUBTEDLY . . . The Premier Sauce of the World. ~ HOLBROOK’S SAUCE. “The Sauce is of a pleasing piquant description, and it is evident good and sound ingredients are chosen in its preparation.” — Vide "Lancet," Decem- ber 27, 1902. HOLBROOK’S ARE PREPARED IN PURE. . . MALT VINEGAR. PICKLES. IV A D VERTISEMENTS ti The Leading Culinary Organ” Published in London. ANNUAL SUBSCRIPTION for the United Kingdom FOUR SHILLINGS, post free. For any other part of the World, FIVE SHILLINGS. “Food and Cookery” Is an Illustrated Magazine-Journal designed and produced to appeal to all persons engaged in Cookery and Gastronomy. It is the only official organ of the Universal Cookery and Food Association. Gives a Monthly supply of season- able Menus, Recipes for new tested and reliable dishes for breakfast, luncheon, dinner and supper. Advice on Culinary, Gastronomic, and Household matters is given. Articles on Kitchens, Dining Rooms, and Cellars, written by eminent authorities, are given from month to month. These contain many valuable hints to all who wish to be up to date. Advice as to When, How, and Where to buy food. How to prepare, and How to cook it, What to eat, and numerous other features are dealt with.