DAY'S DINNER.

Dominion, Volume 1, Issue 96, 16 January 1908, Page 3

DAY'S DINNER.

i PRACTICAL ' SUGGESTIONS' BY- AN EXPERT. Written for The Dominion.) . ; •' - ..'l 07 , 1 THURSDAY. ' ' . ; .r■ . Oxtail. Soup. ..' Koast. Beef. Horseradish. Vegetable Marrow. Potatoes.. , Plum Tart. Beaton Pastry.—This is an., excellent recipe for pie crust-.auring the hot weather. Beat soe. of "butter- or •clarified fat to 'a"cream or nfttiiwhite; -Then stir-into it |1b..0f flour and about half a gill of wdter or the yolk of an eg£. Water makes ;vDry ( good crust, but an egg is richor, and the'white of it will make a meringue oa the. top of the tart. To make this meringue beat the white ofthc egg until it is quite irothy but not stiff. Then mix with it a little sugar, and spread it on the tart after Mt'is cookcd. Next put the tart back into the oven to set the meringue. When baking a fruit tart it should be remembered that ripe plums, apples,> rhubarb, etc., require.no water. They do not need to be cooked before the crust is put ovor them. This mistaken idea tends to fepoil the flavour of the tart. Cook the crust in a quick oven until it is done, and then let the tart cook with a slow underneath heat until the fruit is cooked. You can tell this by flipping the knife, under tiifl crust. Sometimes when the oven cannot be easily cooled the tart is stood on top of the stove to finish cooking the fruit. This is seldom necessary. FOR TO-MORROW. Ingredients.—Vegetables, curry powder, rice, ' peas, beans, potatoes, 2 eggs, 2 lemons, 1 pint Vilk, cornflour or gelatine, raspberries or figs.