TO-DAY'DINNER.

Dominion, Volume 1, Issue 24, 23 October 1907, Page 3

TO-DAY'DINNER.

' PRACTICAL (SUGGESTIONS BY AN ; - . .v : ;V'-;.\'-,;; expert: , ,'■]].'.. ■ /(Specially Written for The Domnio:;.) ; : , ;' -.. Boiled , fish, with .egg sauce. ..; n ' . , .Beast beef, horso raddish,- potatoes and ■ parsnips baked." '..-■■ ; ~; •■ ..■ Cottage pudding'ami,lemon sauce. . - . :•>.. Cottago' Putlding.'.' Method •■ of ■ preparation.-!? ut, Jib of flour, Boz. of .sugar, and 3o Z - or dnppiug or chopped suet into a basin, w Then rub the dapping into the flour, or mix, the , suet thoroughly with .it. 'Add salt and a ■tcaspoonful o baking powder. ' Flavour, it With the mated; id-, ow P from- the: lemon, being careful not to crate in'any of the white part'of the lemon r?nd! as it I bitter. Add a little grated nutmeg. currants, .raisins,/sultanas;.and. candiea peel Beat an egg in a cur> and add a -litto. milk or water to'it, and then add it to he dry •ingredients. The pudding/ should be a "little -inoister than a-scone'mixture. \ Jiako -t, and'cut it-in-squares and sprinkle sugar over them. .. Serve with -lemon sauce, t '•'■■ :' ,: : ,lemon Sauce. 'Make-this by. making.; a. syrup with the lemon;juice,.water,'and.sugar, and thickening in-with cornflour. This sauce looks better if it is ; coloured : with saphrori or cochineal. • ' .-,, ; : ~, FOR ■.TO-MOIiEOW. • . ;: Ingredients.—Ox;'.tail ; (which . .should; bb toiled'tender to-day), potatoes, carrots, onions, salad, 2; eggs, ilb._butter, jam,; J pint milk, beetroot.-.;•, ~. ■ ■-.■,'■:■,'■■'■■.; ■■■'<■•■ ■■:.'; ~-:.■■