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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.
RECIPES
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
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