TO-DAY'S DINNER.

Dominion, Volume 1, Issue 199, 16 May 1908, Page 11

TO-DAY'S DINNER.

• Specially Written for l Ths Dominion.) PRACTICAL SUGGESTIONS BY- AN. EXPERT.' T~ ""■■•■-'y, '• • • SATURDAY. •' ... ■ Jiiichoke .Soup. Baked Pish.''Fillets of Beef. . Potato Chips. ' Spinach'.- Stewed Figs h. and Rico; 1 .y SUNDAY, f Baked Veal:: Boiled Celery.'-/Potatoes.".Apple Amber. : Bakcwcll Tarts. \ -: ' ' Coif beef, stoak and kulney pic. Salad. - Baked : Quinces and Junkot.. Gqatloman's Toast. : .. V ' ./FILLETS OF BEEF. . , ' Method.'—.Cut sonio from 3 or 41b.' of:'.imder-c'ut, leaving thqjcoarse-grained 'part /for aj curry .'or somo /othtr dish;. Then, get a very hot,clear fire, or, heat' .the gas grill:. Rub ... o .little-.fat"over: the gridiron before putting /the' meat oil -to it. Grill/the meat; quickly, for the! first' minute -,or. until ..the pores .on .the ! surface: of .the.- .meat fairly,. choked up, by tho. effect?of,, the; heat * I'p.on them. , Then cook it'/ mor'o slowly;'m '.'ordes, .to',keep it as' ; tonder "as *p6ssiblo./ ;When'it %as; : Kee'n'.cooking a'little - while' ai'd : pepper" over: it. , A grill should,--bo-slightly: black: on tho outside ,a on tho inside; Some -of :.us, "however, :;iike,;jt-cooked :until there is no .red. lt .should tllSn.'b'ei.cooked to- suit tho tasta of i those';:who ; a'rfe. going, to eat st.> If the ,blackness::is 'objectotf:to, it> can'with caro be avoided. AVhero no it is. a good .plan to brush tho meat with salad oil before it; in i ordor", to 'prevent it, getting at .all would spoil the flavour' of,-th9'.'grill.- ; .people., "Never /stick a ■fork/or, anything; into, .tho meat as-.you turn it,_.or some of tMT gravy ' will, esoapo. , A . well prilledpiece; of toeat has a, : puffy- look. When dishing, .'the/'filjets: make' a strip --'of : spinach do'wn::tKo';,C6htre'Vof: the-', dish 'and.:place tho fillets,'.in,,-a' it.. Between ■ each -fillet t there mayi.be':.' placed :slices ,of tomato. RquhcLtlie 'filjets.piit ; potato chips:.. 'A/ small. . rubbed over tho meat before sendiiiß jt,to the table. /Garnish-it with parsley orwatercress.: : ' . s . • GENTLEMAN'S TOAST. ; this make some nice strips' of. not ,buttered s toast. ' Whero- toast' water is not - made-you' can ayoid;wasting', the - crusts 'of the bread byjciftting , them, off beforo the bread is toasted.,-' These crusts may be- dried or. browned lri the oven'and thon they will-keep for months ;ready...fqrWse .in"."any, emergency/-,lf ; they are .browned•'are :useful, .for sprinkling over any, distics.' They Call be used -without dryingfor • making l puddings, .etc. '.''..'Somb-- like' to v eat thorn .bak«l./ Spread tin toast: with gentle,- ; jnaii'^vrelish,, and: servo it very hot. ' \