TO-DAY'S DINNER.

Dominion, Volume 1, Issue 193, 9 May 1908, Page 11

TO-DAY'S DINNER.

. (Specially, Written for The - Dominion.) PRACTICAL SUGGESTIONS.BY AN EXPERT. SATURDAY^ . Exeter Stew and Savoury Balls,, Ifashed Potatoes. ...Cabbage. Stowed Fruit and Rice. SUNDAY. Boast-. Beef. . Horso-radish. -. Baked Potatoes. .'.Snowdon Pudding.'"Apple Pie. SUPPER Cold Beef or,' Lobster and. Salad, Banana Jelly. Cheese Straws.'• Toasted- Teacakes. , -,EXETER .STEW AND.. SAVOURY• BALLS.' ■- '-Heat .a-'. tablespobufuL.of dripping" in an old . saucepan,', an'd.brown--in : it, a- cup.fuLof, chopped , onion..'. Add - ; a .tablespoonful ■of . flour, and i brown it, 'then of stock;i:salt,. pepper, and a pinch of sugar. Cut the steak into pieces about two inches long, add'and'simmer slowlyuntil it is lender (about 0110.and.a half , hours). ,- If; the steak seoms .tough,- beat it, .and .. add a* dessert spoonful; of . vinegar- >.with tho ..stockVi'Wheii rfinishe'd'-,there ■ should, be only enough liquid for gravy;; therefore,- if,, adding stock during stewing, be caroful not to add too much;-;br -'tlie fstew ; will taste' -insipid.-r' SAVOURY BAXLS. ■ -Mix-two.teaspoonfuls of chopped '.parsley,- one '. teasppphful chopped, thyme :'(or;a,<little nutmeg),, an ounce of dripping,and-a teaspoonful of- baking powder Svith ■ a quarter pound of flour. .Make .-them- into .a' dough with cold water. -Roll into balls about the size of a wal- : nut: •'-Put them .'into -the. s'tew : ,three>quarters iof . an hour;-befo.rej ifc.'-is - cooked.: Dish-ihe'balls m the .centro' of the dish with tho meat and . gravy round> thorn; .■■■ i- 1 . SNOWDON PUDDING. 'Method.—Put the -water on to steam tho pudding.- Then stone Jib..of'raisins, and place Bonje ofi.them nicely on the sides of. a buttered pudding -basin so that, they .will' forni a pattern - when' the;~pudding 'is turned > out." Next mix together ,3oz..suet,' breadcrumbs, ■■ J-oz. ground rice, the 'grated .rind of. a ' lemon,-.'salt, ■ arid 36z.'of,' .Put. 3 ..tablespoonfuls -of, marmalade,- 2 .eggs,; and 2- eggcupS of milk,-together, and- bcat .them. ■ Stir, tho : dry" ingredients, and .'.the', mdist;:irigtedie'nts together; • and p.iit.them ; ■ into; the , prepared - mould.; ' Placo/.a. buttered paper','.tightly ,'ove'r, ..the,-, mould and: then - steam it, standing it in a saucepan with enough-water to come - half '- - way -..up, the' : basin. As water eTaporates;,'rather '-qiiiqkly; ;'it .-is " necessary;- to have! some T more /boiling: waterready;, in order to:refill ;the 'saueppan.': - The :puddmg, 'should ; 6team^bout ; :lV'to,-;2 hpnrs -.irith. the-.lid on the -. saucepan, ; .'and / the.-, water .replaced ;as it boils , away.;'. Serve.- thepudding -. .withvor; .without', a sauce..'.'Try;the : .puddihg',.with:'only : f one.; egg ..if' ■ it •■is:. ; hot,;practicablei:to',get-''two.v''.lh. this case.' 1 add n}ilk'or-watef to.-take ; thVplace of .the egg.