TO-DAY'S DINNER.

Dominion, Volume 1, Issue 167, 8 April 1908, Page 3

TO-DAY'S DINNER.

(Specially Written for The Dominion.) PRACTICAL SUGGESTIONS BY AN .EXPERT., . . WEDNKSDAT. ' " ' Corn Beef, Boiled Suet Dumplings, Carrots, Turnips, Potatoes, Baked Apples,; Macaroni Cheese. Colonial Macaroni Cheese. -The, success of dishes made witli cheese depends partly on the .flavour of. the cheese, and on cooking it . very little. A hadly flavoured ■ cheese may be : made, more tasty by adding h little mustard to the dish. To make a Colonial macaroni; cheese,' first of all boil tho maca- , roni in a large quantity of boiling salted water and strain it ancfcut it up. .Then make a pintof'white sauce and put the macaroni into it. Next add salt, popper, and mustard, and when it'is quite warm'.add two cups, more or less, of grated cheese—the quantity depends on the flavour. When the cheese is'melted, which nill take about two minutes, pour the contents '-of the. saucepan on'to a flat dish' and sprinkle grated cheese over them. Hold the dish in front of the fire, or put'it under a gas grill , in' order to toast the cheese sprinkled over it, and' so improve the flavour. Serve at once garnished with: toast, or fried bread without fC garnish. Cold . macaroni 'cheese will' make a very , tasty dish if it is formed into a ball, egged, , and "crumbed, and* fried. ,' -, ; FOR TO-MORROW. Ingredients—Rabbits', bacon, parsnips, potatoes; 6oak peas for. 6oup and prepare stock; one'egg. , - ~ j-