TO-DAY'S DINNER.

Dominion, Volume 1, Issue 88, 7 January 1908, Page 3

TO-DAY'S DINNER.

PRACTICAL SUGGESTIONS BY AN EXPERT. (Specially Written for The Dominion.) / ' 'TUESDAY.' '. Tomato Soup. , ' '• I- > ;'• Stewed' Steak. Ham, Croutons. ; : Boiled. Potatoes. ' r 'Junket and Baked Peaches.' • HAM - CROUTONS. V" ' Method:—Din long kito-shapci piece? of bread into sonic melted-butter and then bake .them until, brown in the oven, and Jet thelri cool. Pound 15 cuos of lean ham, J cup of butter (the butter left' over from the dipping will nofr'be cool and can be used), and from ,4 to 6 tablespdtiiisfuls ofwhite Bailee together." If you have: a proper pestle and' mortar . the' above ■ingredients... may. bo ponnded. : fine enough to be passed through a sieve and then through a large icing pipe; this will arrange them nicely, on the bread. . If not, pile, the ihixture daintily on-to the bread.The hum is flavoured with cayenne and mustard,.if liked. Garnish the ham with. the chopped white of hard boiled egg and olives and ; parsley. • Uso;-hard-boiled white of egg or, better still, 2 or 3 uncooked whites . and a tablcspbonful of milk or cream to each white, beaten together; tiirn into a buttered dish and poach gently nntil firm in water, that is, just off tho boil. Dish in between the. pieces of ham and bread. 1

FOE TO-SIOKROW... : Ingredients.—Leg of' mutton, capcrs, turnips, or beans, potatoes, parsley, 2 pints milk, lib. lean neck of mutton, pastry, plums, boiled custard, vcgotablcs for soup! • .