TO-DAY'S DINNER.

Dominion, Volume 1, Issue 92, 11 January 1908, Page 11

TO-DAY'S DINNER.

-SUGGESTIONS BY - AN ". .- j- " t EXPERT (Specially Written for Tue-Dominion.) SATURDAY ' Irish Stew, Cabbage, Priines\and Rice. '-. : i. . ; . • :' . SUNDAY Boast .Chicken, Toasted Bacon, Bread Sauce, ' Fruit Jully,' Cold -Cabinet-'Pndding, ■ ' ' ' L ,'. • -Dessert. • ' - - ■'./■: ".' .-' '&LPpEU Conguo- and Salad,.- Apricot Tart, Meringues, -Anchovy... Croutcs. ...- , .... COLD CABINET-PUDDING. . ingrodienti.—B -savovs, 2oz. ratafias, 1 pint ailk. ,}ox; gelatine, yolks of i .eges (the whiter, ■ or th 6 meringues- for 'supper), '"dri6d'cherries,. i gill of'cream, loi. sugdis- vanilla;;' ,-... Method.—Ornament, the . bottom- j)f .a -mould, with ;cherrieß, : ; :angelica, ■ and - icily.- Split the•avoys in', half, and line the.sides of' thc :mtiuld wjth jthem. ■. Make, a custard '.with the eggs and - milk'. Melt" the gelatine in 3 tablespoorifulfi/of.watoryovcr, a. slow,'fire: ' Add all the ingfedionts: to.'.the custardj and stir it' until it/just; begins to set, arid, then 'pour it into the" ;preuarod 'mould to "■ g6t:. cold. • . Turn -it: mit, -aii«/decorate it 'with • chopped;ielly , or whipped-cream put through: an'icing/pipe. , : ; STJOWS.' . •• • . 3n..niakirig. stews itris necVsrary. to cook. them. Jor and .ycry slovidy./{if- the/meat Is 'tough)'. Tender/cooked meat'shoiild not : be added -until -about /"ieri miilutes 1 before' the st'eiT '-is. :sei;ved. , :|lf,; however,'', the/meat'..is tough it niusV he; eoiiWed . slowly -and until it is' tender. /By cooking: slowly is' meant, cookr irfg;',it heibw 'simmering.:'point,' -or; as..' slowly as "possible, ./ Do. not" use/more wat.er or stock necet^ry l or tlje stew will taste • insipid.' 'If the- rrieat; is"' tender it may. be'fried hefoj%'stewing it) as ,in: making haricot/m'uttori.. Sometimes ; a ! curry or; stew is put 1 into the ,'overi ,to cook, slowly. With-toiigh beef.-, itJis /an/ improvement: to- put a.;-little tinegdr into the; gravy it. is stewed -in.';