TO-DAY'S DINNER.

Dominion, Volume 1, Issue 122, 15 February 1908, Page 11

TO-DAY'S DINNER.

' . PRACTICAL SUGGESTIONS BY'AN : EXPERT.. • (Specially Writton for The Dominion.)* , SATURDAY. ' . . .Cold/Veal. . Salad . i - ' Potatoes. ■ Prunes 1 and Rico. ' ■ SUNDAY. ' . Boast. Chicken. Bacon.. Bread Sauce. • Beans. Potatoes.,, , . -Peach Tart. ; Jam' Puffs. '/' SUPPER. ■ ".Babbit" Pie. Tomato Salad. ' BOILED RICE boil : rice,, first-':of all '-'put the largest saucepan full of water on to boil; add EL: to- it a .few; drops of vinegar or .' lemon.'juice. crSVash the!rice 111 several waters, and sprinkle it,- into the water when ! tile' water ; is' boiling very quicklv. It isbest,not to,allow-the water . > to stop boiling whilst adding the rice. Boil the rice quickly until soft,, and then rinse it with Bold water, or, in an emergency, boiling water. Put m a iwarnv-placo'(on the rack), covered with : a , cloth, or -paper, to dry. If boiling water is used the rice may be used at:once; the other way, however, is the better one. ■PASSION FRO IT TRIFLE.-Method.—-For. this, .as'eggs are iso scarce, a • cornflour custard will do. This trifle is made •, • like »'an\ordmary trifle, first of"all..'soaking the sponge cakcs in juice from passion fruit."* Apple . jelly, .raspberry jam, ratafias, and . almonds aro-also-used.Whipped cream-is a great improvement. *