Chafing dish and casserole cookery

Peel and chop the onion, scrape and slice the carrot and slice the tomato. Melt the butter or dripping in a casserole, when hot add the flour, then all the vegetables, and fry a little, stir over the fire until nicely browned ; now add the tomato, vinegar, ketchup, and stock, stir until it boils, skim well, and allow to simmer for about half an hour. Strain and season to taste. Curry Sauce. Peel and slice a small onion, scrape and slice a small carrot, fry both together in half-ounce of butter ; when the onion has acquired a light brown colour, add one table-spoonful of good curry powder, and stir for a few minutes. Next add a small peeled and chopped apple, moisten with half a gill of tomato pulp, and a gill of brown sauce, allow to boil for a few minutes. Season to taste and pass it through a fine strainer. Re-heat and stir in last of all a finely chopped gherkin. Use as required. For PIE CRUST, CAKES, PUDDINGS, MINCEMEAT, COOKING & FRYING, The leading professional Cooks now use and recommend the use of ATORA H HUCON S REFINED BEEF SUET) Prepared solely from Fresh English BEEF SUET . In Blocks for frying and cooking, and ready shredded for puddings and pastry. l ib. equals 2 lbs. Raw Suet Sold by Grocers and Dealers in 11b. and ‘^Ib. boxes. HUGON & Co Ltd Pendleton. MANCHESTER. A FAVOURITE In homes where high quality is appreciated, Van Houten’s will always be a favourite. It is a pure cocoa of the very highest grade. For flavour, nourishing properties and economy in use it has been unequalled for a century. Ask your Grocer for a Sixpenny tin. VAN HOUTEN’S The Cook and the Cooker, If you have a gas cooker in your kitchen and your dinners are not well served, you may justly blame the cook, who has every advantage that science can give. Each section of these appliances is capable of adjustment to the proper thermal unit, so that every process may, with proper attention, be a complete success, A number of courses may be in preparation at the same time, so that punctual service can be relied on. The Gas Light and Coke Company. MRS. EDITH CLARKE’S HANDBOOKS — — ■ - — ■ in use at the National Training School of Cookery. PLAIN COOKERY RECIPES. Fourteenth Edition. Limp Cloth. Price is. 6d. net. HIGH-CLASS COOKERY RECIPES. Twelfth Edition. Cloth Boards. Price 4s. net. NEW HIGH - CLASS COOKERY AND GAME RECIPES. Third Edition. Cloth Boards. Price 5s. net. HIGH-CLASS AND NEW HIGH-CLASS COOKERY RECIPES. Bound in one Volume. Cloth Boards. Price 7s. 6d. net. THE OFFICIAL HANDBOOK OF THE NATIONAL TRAINING SCHOOL OF COOKERY. Cloth Boards. Price 3s. 6d. ARTIZAN RECIPES TO ILLUSTRATE THE PRINCIPLES OF COOKERY. Paper. Price 6d. net LONDON: WILLIAM CLOWES & SONS, LIMITED, 23, Cockspur Street, S.W. SOLAR” Pure Cast Aluminium. As used by the L.C.C. TECHNICAL SCHOOL OF COOKERY, J. LYONS & Co., Ltd., HATCHETT’S, Etc., etc. PLEASE WRITE FOR CATALOGUE. The ALUMINIUM CASTINGS Co., Ltd., INGLESTON FOUNDRY, GREENOCK. THE CULINARY LIBRARY. STANDARD BOOKS FOR COOKS. By C. HERMAN SENN, G.C.A.