THE COOK'S GUIDE
1. Serve roast pheasant with chestnut puree.
2. Try kedjeree, made of Finnan haddock, for breakfast.
3. Mashed buttered Swedes go well with boiled mutton.
4. Start dinner with cream of artichokes.
5. Make a spiced fruit cake, or a Genoa or Dundee Cake.
6. What about fried pork sausage cakes, topped with steamed eggs, for lunch?
7. Say "Au revoir" to roast partridges at dinner.
8. Partridge paste and toast is a good savoury, better when served with celery.
9. Finish with apricot souffle pancakes at lunch or dinner.
10. Make fried whitebait and thin brown bread and butter the fish course.
11. Serve a piece of pickled pork with stewed rabbit.
12. What's wrong with braised halibut, mashed potatoes and a green salad for lunch?
13. Start dinner with oyster stew and salted cream-crackers.
14. A heart-shaped layer cake, please, for tea, with strawberry butter filling.
15. Ham a la king on buttered toasts for lunch, but with chicory salad, please.
16. Try scalloped potatoes and apple and celery salad with hot roast pork.
17. If you can obtain celeriac, boil and butter it, or make it into a salad.
18. Serve vanilla custard, enriched with sliced bananas, with steamed fig pudding.
19. Why not prawns a la Newburg, garnished buttered peas, and ringed boiled rice, for lunch?
20. Order oranges, lemons and sugar for marmalade.
21. Make a Simnel cake the piece de resistance at tea.
22. Serve Lyonnaise potatoes and scalloped tomatoes with grilled lamb cutlets for lunch or dinner.
23. Corned beef hash is seasonable for lunch but give it potato, onion and celery salad for company.
24. Celebrate the birthday of Capuchin Chabot, the inventor of omelets, by serving an omelet at one meal.
25. Let us have roast teal and orange salad for dinner.
26. Cream, custard sauce and junket all mate well with steamed rhubarb.
27. New Malta potatoes are in season. Serve, moistened butter, and sprinkled chopped chives.
28. Make your favourite galantine for supper to celebrate the birthday of Chef Prevost, who invented galantines.
29. Say "Good-bye" to February with oysters, hare pate and buttered toast, grilled medallions of steak, new potatoes, buttered spinach, orange compote, and biscuits, celery and Stilton cheese.
(The Housewives' Monthly Calendar by Elizabeth Craig, 1936 Chapman & Hall, London)