TO-DAY'S DINNER.

Dominion, Volume 1, Issue 45, 16 November 1907, Page 11

TO-DAY'S DINNER.

■;..:_. ■■":.'"-• ——♦■ •-• ■• ■ ".fBACTICAL SUGGESTIONS BY AN • ; • .EXPERT. • .- (Speolally. Written for The Dominion.) . i ■ .•• •.-■ .-■• : '; SATURDAY. •. '• . 'Boast-Beef, Horse Radish,' Baked Potatoes, ■ ..'■;• " Stewed Figs and Rice. ■ ■'■;■■','. •■' ,'.',.- :: : " '••'■ SUNDAY. . ' ■'■ Boast. Lamb and Mint Sauce, New Potatoes, :■ .»•:•■■■ ;■■ ■. " ■, ... .Peas. •. ■ '■'■; ; - ; ■ ■• ..P.lum'Euclding,' Welsh Cheesecakes. . /•i'-'. - '■': -'■' supper. ■'-■.. .Cold Roast Beef, Salad, Cncumber,'" ..:■;,: ~ ;Cheese Tartlots,. Ginger'.Cream.., ' ■ •'-v'.'■.'. ■',' WELSH'CHEESECAKES. •-, ;: ,'. , : Method.—Line -some .'.patty-pans'..with; very thin pastry,-and put half n teaspoonful of raspberry-jam, into each.- Then'make an ordinary, cake mixture .with the weight of an egg in butter,' sugar, and flour. Flavour it and lighten it, with baking powder. Next place J teaspoonful: of the '■mixture on top of the jam. The,bakes;anrthoh" ready'to bake. 'In baking them, be'careful'that they/are put in the part of the Oven .that has the. greatest heat, to .the bbttom'of the tarts, as there is a.thickness-of cake, ■■• etc., to cook, and the cakes should 'be brown yiihderneath, before .they are taken out/ of the Ofen. Inexperienced cooks often deem it'necessary to'have-a layer of underdone crust at, the^bptfom'"of '.all.their tarts! ■ 1--J t ,j: ■■ GINGER.CREAM. •Method;— Mix together half: a pint of boiled custard "and half 1 a!, pint of whipped cream. Put.ncarlySa.J pint ot. the syrup from the pot of girigeV, and melt an ounce of sheet aelatino in. it.i over a: slow fire. Then strain-this on to: the.;custard mixture, and.stir.. Add some gihgerf'. cut into' dice occasionally until the whole'mixture ; is about to set. It must then be quickly 'put-, into' a mould and left until it'-is {firm": ■' The'mould . may be previously decorated, by ■setting pieces of cherry ,or prune, etc.,-in il: witltia. little- melted gelatine. This gives .the. cream a very pretty appearance when it is {turned out. The rest of the jelly is sot, and then- chopped and used as a garnish to the*'cream'. , - " /■'•' ' ': ■ . ' • ■ ■ .