TO-DAY'S DINNER.

Dominion, Volume 1, Issue 15, 12 October 1907, Page 3

TO-DAY'S DINNER.

I")-. v,i: : "■ . PRACTICAL' SUGGESTIONS ' BY'- AN EXPERT. ■ (Specially. Written for ,The Dominion.) SATURDAY. ■ .-v Fried Fish. , • Cold-Beef arid Salad. ■ Potatoes Stewed Figs and Rice. • .„... FOR SUNDAY. _ . Boast : Lamb and ;■ Mint Sauce, ... ; Potatoes.and-Peas., , : Baked .-Lemon .Budding. Apple, Tart. SUPPER .. 'Sheep's-Trotters or Pork Ogie.f. ... " Gateau of Prunes. - ; . - • ,s Anchovy 'Eggs.. • GATEAU OF'PRUNES - . Method of- preparation—Boil V pound of prunes -iii ; about .of water ■ and then itone s them) Crack the; stones and'add the 'almonds would 'do - instead, ; or- if a l -simpler dislr.Tras'w&nted, both the almonds and the kernels-could , be.left out.. Next- add - the'yellow pirt~of-.a lteion,rind,,carefully! grating it so. as not to get, any ■of the white'pitli.-which has a.bitter taste, add this.and •the'lemon..guice :i tQ,a,gill.. of . Water. /. Cut; up) about. Joz. of. sheit gelatine, and-- put-' it - into...tha. water. ' Then melt'it slowly over, the . fire, stirring. it all the:time.... To make a.prptty . dish' mil a • little" cocoanut -with. a little ol ■ the melted gelatine,: abdut ono ( table--1 Bpoonful-'of* 'it • and • a-1 teaspoon!uL tf waters j fChop 'two j.ohdrries jand mix ' them- with a. tablcspoonful.of, jelly..and a >of .«Then iill ■> in tho pattern on. tlie bottom, of -the. mould you aro using. for .tho gateau> alternately, with tho whito coQoanut and ]elly, and tho' red cherries and jelly. -When -tlpfe . is' sfct, i.e.;-in' about ttvo -minuted: it-is ready' for use v (the.\pattern- -will conte out' on top .ofi the «black- gawaii)..- lf ; this ' too -muOh "• trotiblo; *>plit almonds may - be 6tuck into 'tho, aftfcr.- it. has been or. it be served' • quite-: plkiii, v.whipped f cr6ain.; •(moaldi' mix jtho j v melted gelatine;* into ; iho ? ,;prunes Jfitn about 3oz; of-sugar. the prunes have discoloured • T during cooking, ,a , lifctlfe • cochinfeal ; -willv improve them, v - Care ' must •be tak6n - that;the giteau; is not * tool stiff.) The . cause of this -would be letting all the waterboil iway. If von have'done this, 'add ' some ,waton before the'gelatine-is .put l m;. -The S£t very quickly> aiter- adding tho gelatine go j that.' everything ' must ■ be '.ready,-to finish the dish before the gelatine is added: Pour - the -V prune, mixture • into the prepared mould and. leave it until it -is turn ;it:out and-6erva With- .or without cream. ,

ANCHOVY EGGS ' Method of preparation.—Cat four-hard boiled eggs fn half, being careful not ■ *to break- 'the : w)hitos,rvand -.put the Volks ;thrtugh' a- stramer.'- or.'Bimplychop them Thon mis them well with 2<sz of butter and, enough-essence of, ancho.vy '.to . flavour- v. 'Put .this, niuture again _th roll ßh H a'sieve:or.'straiher a,nd'fill the . > ialvesi.-of. wlute.'-'ef-''.egK^.Wiwjifc''»-N«ct. place across them a stalk of-, watercress . w parsley' to' fOVm 1 : if- hhrffllf.'Jj Dish>theHi r on -a : lettuce' saladf with salad dressing i, ior "Mayonnaise sauce. 1 Watercress will . pve-a 'pretty finish :to the idishi .. > - , - - „ .TOR MONDAT : Ingredients for Monday's, menu.—.Curry. .' powder,*;rice, • carrots,; turnips,. f a cop■"'.of peasr(if- possible), celery, salad, ilb. suet, onions, 1 apple. GERTRUDE IVEY