TODAY'S DINNER.

Dominion, Volume 1, Issue 3, 28 September 1907, Page 3

TODAY'S DINNER.

PRACTICAL SUGGESTIONS BY AN /.U.;;- :: -;•';, .-EXPERT.- ■' ' - ' (Specially ■ Written for' Tan Dominion.) • .' : ;'■ SATURDAY, September 28. "• Exeter Stew- and Savoury Balls. '.-': Mashed Potatoes. Cabbage. ' '■' • Prunes and Rice; ' Exeter Stew and Savoury Balls. : Heat a tablespoonful of dripping in an old saucepan,''and brown in.it a cupful, of chopped onion. Add a tablespoonful of Hour, and brown it, then one quart of stock, salt, pepper, and a pinch of sugar. Gut the' steak into ' pieces about two inches long, add and simmer slowlv until ■; it is tender (about ono and a half hours). If tbe'stcak seems tough, beat it, and add a dessert spoonfur of vinegar with Uib'.i stock. When finished thero should bo only enough liquid for gravy; therefore, if adding stock .during, stowing, be 'careful not to add.too,much,;or .tho stew will .taste insipid.; .■'; . •- • . .Savoury; Balls, y . . Mix two traspoonfuls of chopped parsley, one teaspoonful chopped tliyme (or ."a little,nutmeg), an ounce of' dripping, ind a teaspoonful of baking powder with a quarter pound of flour. Make them into a dough with cold water. Roll into balls about tho aim of n Aralnut. Put them into the /-tew threequarters of an hour before it is cooked. Dish the bnlls in. the centre nfthe dish with the meat; and gravy, .round, them:- ■.'-'- : ; .''. SUNDAY, September : 29. / ■'■-~' Dinner.. , -'Roast Pork and Apple Sauca or , .-:■'•. ~' Roast Raboit. . '.-..' Peas 'and Potatoes.,''''■' Uacedoine of Fruit. Caramel' Pudding. • Dessert.' ' • Supper':—Veal -arid ham pie: lemon pudding;' savoury eggs. '■'■ ■■'.■.' "•. If preferred, every, dish; except' the ■•oast and vegetables, may bo prepared os /Saturday. '"■■■",..'■'• -'"- . ':. .;"■ Caramel Pudding. This ' pudding is nice either hot or cold. Put two ounces of loaf sugar and four tablespoonfuls'of water into a very clean pan;>let them boil without stirring until they aro a dark golden brown, thon coat the inside of a dry mould with; this caramel. Boat four or live oggs, andadd ono and a half, pints ot milk to tho eggs.. If thcro is time some of tho whites of egg may,bo used for meringues. Add a teaspoonful of sugar, if sweet food, is popular. P,our the ogjs and milk into' the' prepared mould, cover'.with a buttered paper, and stand it in a. saucepan with'enough boiling water to come half-way-up .tho mould. Put the lid -.'on-, and steam fslowly,.so : as riot, to curdle, it. It is cooked when it is firm; this takes about forty.minutes. Turn it out either when, hot o'- cold The' caramel' runs round the pudding, forming a sauce for it. , ~"-'- '"... Jttacedoine of Fruit. ■'. ;' ; Make some very, clear jelly, or' the following jelly:—Cut four ounces of ! golatine into small pieces, add one and a half pounds of'sugar and two.glasses of water, stir in-six glasses of boiling 'water; flavour with lemon, juice or citric acid crystals and lemon essence, : and colour it with 6afl'ron arid' cochineal mixed, and stir until molted. If clear jelly has b'een : mado it should not-be coloured: Put ono and a half cu;ifuls.of jelly into a'mould, adding, tone cup of stoned prunes to it: When set add two 'cups'of cool jelly and banana mixed together. When set add more fruit and jelly or plain jelly. Turn out and serve garnished with: chopped jelly;or cream that has been put through an icing pipe.; •---. .y ■'. .'- .i , . . FOR' MONDAY: ' . ; The following ingredients will bo required for .'-.Monday's . menu:—Cutlets,, potatoes, and leeks, apples, half pint of milk, egz, one tin of tomatoes, salad. .-GERTRUDE IVEY.