TO-DAY'S DINNER.

Dominion, Volume 1, Issue 57, 30 November 1907, Page 11

TO-DAY'S DINNER.

PRACTICAL SUGGESTIONS BY AN -v" EXPERT. ~ ' ; . (Specially Written jor -The- Dominion".) SATURDAY.". . .<• Cold beef. .Salad. • Vegetable mar/uir' and. sauce. Potatoes. ■• : . Blanc, mange.. Stewed plums. ■ -'' ; •'.'SUNDAY.' ' : Roast chicken and ham. I . New potatoes." Asparagus. Gooseberry-tart,' Fruit salad. Supper. "' Beef steak and Kidney pie. Salad. Trifle. Tomato and cheese savoury. . Gooseberry' tart. ' ' Method.—A short crust is generally preferred fo. fruit tarts.. It is made at follows: Put Jib. of flour, into a"*'basiu, .arid then'add.'from. 3 to 5 oz. ; of butter •or clarified fat. -This must bo wcl 1 rubbed into "'tlio' flour, and .then a' little salt, arid, if using only 30z.-.of butter, add half - a teaspoonful of baking powder. Next adr a very-little cold water, just enough to bind it. ,• Use as little as possible. The crust, if well made, is short,'i.e., crumbles easily before it is cooked, and is sometimes difficult to pli.ee over.the fruit. In hot weather the butter may be creamed with a wooden spoon, and thiMonr beaten into it'. Two or'three slits should be made- in the top of the. crust, to allow the stoara from the fruit to escapc rather than aliorfing-'it to condense on tho underside Of the crust-. The pastry requires a hot oven, and then.the dish is moved to a cooler part of |the oven to.cook the fruit. The pastry ■should be]■ crisp when cooked,j and not at all brown, just lightly coloured;■ • If an elaborate pie is required, use the yolk of the egg with th,. wiiter that the pio crust: is mixed with, arid make a meringue with the white of the for 'the top 'of :the crust.' ;. .: Tomato and ' cheese savoury." Method.—Mix-together over, a slow fire grated ohteso and some tomato sauce, and see that it i.I nicely flavoured. Be-careful not to cook it longer than is nccessary to melt the cheese. Ha\e ready somo hot strips' of buttered toast or somo fried bread. 1 Pour: tlio cheese and tomato over the'toast, and servo it-at once. It ni;w be garnished with watercress or hardboiled egg, ' or with chopped- parsley: .' ~lngredients for to-morrow. : ' Pciatoes, turnips, lemons, 2 eggs.'l pint milk, onions, lettuce, cucumber, carrots;.