TO-DAY'S DINNER.

Dominion, Volume 1, Issue 225, 16 June 1908, Page 5

TO-DAY'S DINNER.

' (Specially Written for The Dominion.) ' PRACTICAL SUGGESTIONS BY AN EXPERT. '' .' tuesba'y. Macaroni Soup. Boiled Leg of Mutton. Caper Sauco. Potatoes. Brussels Sprouts. . Applo Puffs. FLAKY PASTRY. ' ■ There are several methods of making opple puffs. An inexperienced cook will find this following method an easy one:—Stew or chop finely five or six apples. Flavour them with sugar and ono of the following: Cloves, ground gingor, lemon, or quince. Then let the apple cool (if it has been cookcd). To make the crust put half a pound of flour and a pinch of salt into a basin. Weigh fioz. of butter or lard and dripping mixed together. Divide this .into three, and rub one-third into the flour. Thon mix it into a' dough with nearly quarter-pint-of water. Roll this crust into a strip, and spread a third of the butter on two-thirds of the strip of pastry. Fold this into three. Then .roll.it out again and repeat this twice with the rest of the butter. Then roll once again and use. It should be baked in a quick oven, and, when possible, allowed to stand before baking; ... FOR TO-MORROW. Ingredients.—Apples, curry, rice,"stock, potatoes, silver beet or. sea kale, roast beef, one or two eggs, one pint of milk.