1937 Here is Something that will interest you (3 rd edition)

before an honoured name,such as "Cooking Brandy" or "Cooking Sherry," finds no favour in our eye. Instead it reminds us of one wily old fellow who, in the certainty that his domestic staff will regard the label as meaning "Fit only for Cooking", insists upon our fixing the damning tag to his own particularly fine choice of old brandy. To a certain extent we must go abroad to learn of the dehcacies deriving their partic ular appeal from the skilful blending of the appropriate wine in the course of their preparation,since we do notintend to restrict suggestions to such well-known annual visit ors as Christmas pudding. Brandy sauce, or even Trifles, all of which have for so many years been improved by the addition of Old Ale, Sherry, or Rum. They call for no special comment,and appear regularly in the popular press to herald the approach of the Christmas season. So we give a selection ofContinentaldishes, all well worth trjnng,and none caUing for a higher degree of slull than is available in a contented British home. SILDESALAT or HERRING SALAD Soak 10 salt herrings in cold water for 5 to 6 hours. Remove from the water, and dry the fish. Take the same weight of cooked veal, the same of potatoes, beetroot and apples and 2 small pickled cucumbers. Cut all the ingredients in small cubes and put in a salad bowl. Alix 2 tablespoons of vinegar with 2 of RECIPES

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