TO-DAY'S DINNER.

Dominion, Volume 1, Issue 229, 20 June 1908, Page 11

TO-DAY'S DINNER.

Written for Thb Dointfios.) PRACTICAL' SUGGESTIONS ■ BY AN ■r: ■ , expert. SATURDAY. ~ • _ _ , . Pish Soup. ;• • , BoJea Spiced. Beef, Carrots, Turnips, Potatoes, (Juoon Pudding.'- ■ 1 . V . SUNDAY.' ? , _ • . DINNER.;. ■ Boiled : Chicken and Parsley Sauce, Bacon, : .Potatoes, Brussels; Sprouts, .Lemon Tartlets, Apple Snow. ... ' . SUPPER, ' Rabbit Pie, Swiss Roll. ' Lomon Tartiets. • . ,Line some patty pans ■with'a thin layer' of pastry; , jEithor short or' flaky crust is generally used.. Then put. two: teaspoonfnls of cornflour into a. small basin,: and mix tho juice and grated nncl of two lomons'with it. To this mixture add about :12'raisins (cut in halves). Addvsngar .to tast& .arid fill the patty pans witto this mixture. Cover them with pastry, ag ifV they contained mince-meat, and bake them .in a quick oven until they are brtiwn underBO&tlla v :: , : . Siviss Roll. ■ Ingredients.—Two tablespoonfuls of milk, two eggs, the .weight of. two'eggs in sugar and flour, .11 oz. bulfcr, 1 teaspoonfnl of baking powder, jam or marmalade. ■ ■ ■ , ■ Make, this roll, in tno usual way, first of all creaming the butter and sugar. In order to roll U; successfully, be careful not to over bake it. itien. quickly ;sproad it.with jam and cut off tho edges,.of the 1 sponge. Next'break a- piece of one ®nd °f tho .jpcrnge: by doubling it orer. jThen roll the rest'of the sponge round tho broken eaa., • • '>• 0..•