TO-DAY'S DINNER.

Dominion, Volume 1, Issue 74, 20 December 1907, Page 3

TO-DAY'S DINNER.

'PRACTICAL SUGGESTIONS BY AN ' - EXPERT. (Specially Written for Tiie Dominion.) FRIDAY. ' Cumberland Fish. Cutlets. Mashed potatoes. Beans, Pancakes. Fruit salad. Cumberland Fish. Method.—Skin one side of a flat fish, and put it on to a buttered tin, skin side down. Then mix together n teaspoonful of chopped and pressed onion, and two teaspoonfuls of ■ grated cheese. To these add salt, pepper, and a little cayenne. Sprinkle a few drops of lemon juice on to the fish, and then spread the mixture on to it. Put some small pieces of butter on the top of it, .and cover it with a buttered paper. Bake it in a .moderate oven from fifteen to thirty minutes. When cooked it is not brown. If brown it has been cooked i too quickly or too long. When dishing it sprinkle brown breadcrumbs all ov#r it. These orumbs are grated from a crust, or they are ■ stale pieces of bread browned in the oven and then crushed and sifted. ' If you are cooking a boiling fish , in this way it is advisable to put a stuffing of breadcrumbs, onion, and fiarsley inside the fish. .Remember that a very onion is sufficient to flavour a very large fish. FOB' TO-MORROW, i i Ingredients.—Beef for braising, potatoes, cuoumher, stewing, fruit, one quart of milk, rennet. . FOR SUNDAY. . . ■ Ingredients.—Sage, apples, ducks, onion, peas, peaches or apricots (fresh or canned), rice, eggs (4), cherries, pastry, cream. Supper.—Veal and ham for pie, tomato salad, boiled custard, bananas, two eggs, two lefnons, gelatine, cheese!