TO-DAY'S DINNER.

Dominion, Volume 1, Issue 304, 17 September 1908, Page 5

TO-DAY'S DINNER.

( [Specially Written for The Dominion.] PRACTICAL SUGGESTION'S BY AN EXI'EUT. THURSDAY. , Milk Soup!' . ■ ' ■ Khandnllah Mutton. , Fronch Carrots. Steamed Potatoes. Custard Tarts., ■ KHANDALLAH MUTTON. Three-quarters of a cupful of carrots and of onions, two or three slices of bacon, half-pint' of gravy or water, three sprigs of parsley, half-' teaspoonful of sage, one teaspoonful of thyme, pepper and salt, one leg of mutton, two teaspoonfuls of plum jam ■or red currant jelly. Put all these ingredients into a stewing pan, pouring the gravy, over, the leg of inuttoh; Stew them very gently for four hours, then put the mutton on a' hot dish, aiid strain the gravy over it. . ■•. v ,\ •FOE TO-MORROW. Soak peas for pea soup, and.:preparo the stock, flounders, one and a-half pints of milk, marmalade pudding, niacaToni chcese, potatoes. SCOTCH SCONES. In Scotland ho tea-tablo is complete without its plate of scones, and in country districts, where bread is not always easy to ob- . tain, the housewifo will bake her daily supply of these as regularly as-she will make the morning dish of porridge. Tho following are a few simple recipes given by an American magazine for those who havo not lived in Scotland, and are, not familiar with tho different • varieties • so well-known in the land o' cakes. To bake scones really successfully, it is well to provide oneself with a "girdle" (a circular-iron plate , with a handle across it): Ail iron fryinj-pan, however, will answer jthe purpose, provided it is not. worn thin in places, which would cause tile scones to burn. . The : cooking or "firing" is :tho most difficult part in scone making, but practice makes perfect. The girdle must be placed, over'a moderate lire, and not allowed to become too hot, otherwise tho scones will cook too quickly'on the outside and remain raw and-heavy, in tho middle; but it must be hot enough to make the scones rise nicely and. cook slowly. When" ready they should be light and puffy, and thoroughly cooked. . Soda Scones.—One pound. of flour, one small teaspoonful. of carbonate of soda, one small'teaspoonful of cream of tartar, ono teaspoonful of fine salt, about half, a pint of buttermilk. Put all the dry ingredients into a bowl and mix well, taking care to rub all the lumps, out of the: soda; add enough buttermilk to: mako a light , dough ; turn this out on to a; floured pastry board and knead very, quicldy and lightly till smooth; the less the dough is tho better. Press out lightly with tho/rolling-pin to a round-cake . about one-quarter of an inch thick, and cut crosswise in four/ Have the girdle hot, flour it lightly, and place tho scones 'on it- cook for-ten minutes, then. turn them and cook the other, side".

Dropped Scones.—Take -five heaped tablespoonfuls .of flour, .three .dessertspoonfuls of. powdered sugar, one teaspoonful of bakingpowder, half a teaspoonful of carbonate of soda, a small pinch of salt, one egg, and enough sweet milk to .make a thick. batter. Mix -the .dry ingredients together, add the egg . 'well beaten, lastly the milk, and beat all for a few- minutes. Have tho girdle hot, greaso it slightly with a littlo butter, drop on the batter a tablespoonf'j] at a time until the girdle is full; ..when the scones, are brown underneath and covered with'bubbles on the 'op,, turn quickly, .with ,-a and ■ irown the other side.. These scones may be (littered .while hot and,served, or they are squally good when cold eaten with jam or jelly.'- -. : 1 1

• For afternoon,tea the following little scoiies 1 will be found very nieo: ] Jane's Scones.—Take two breakfastcupfuls [ of flour, ono tablespoonful of butter, one ; tablespoonful of fine sugar, three-quarters of , a teaspoonfiil of carbonate of soda, a quarter | of a teaspoonful of tartaric acid,'one egg, a < ' little cold water. Bub the butter lightly into ,i the flour/ add the sugar, soda and' acid; .mix j all well together, beaft the egg and : add a j ■ little of the-water to it; use .this to make a : soft dough cif' the ingredients in the pari. ; Divide the dough,into three pieces, roll each i piece out info a large round scone, and , divide each of these- into six or eight small ; ones; put thorn on_a hot,girdle and bake for about five minutes over a modorate fire. • ROYAL WRITERS. "Of our own Royal Family the King's youngest sister, Princess, Heriry of Batten- ' berg, is 'the only really literary member, i and she is also a quite talented composer. Her Royal Highness has recently completed a history' of the Isle of Wight, of which she is ■' Captain and Governor,' and it is to be ■ published and sold- for the benefit of the island. Princess Henry's first published book was a translation of a German fairy, tale,-and her'first musical composition was a song, written to a lyric by Lord Beaconsiicld,.which was published.in a .girl's paper. Her most ambitious effort, -however, is her book ,on the mysteries of life and death, published in Germany, under'the title of Trost im Teide,' 'by'.' B. von B.' Although printed in English for private circulation, it has never been published .in this tountry. It was written during.the first year of after ;the; death of her, husband, and. eontains passages which reveal.a very fine character, .and quite exceptional powers of thought and expression."The Princess's., literary, gifts are •inherited by her daughter tho Queen of.Spain,'who wrote a short, play, in French for the members of the Court at San Sebastian. Queen Victoria Eugene', has • a considerable knowledge of dramatic technique, ' acquired in private theatricals at Carisbrookc Castle; in which she used to take a prominent part every year before she was married."—Valentia Steer, in' " Cissell's Magazine." . A. PERMANENT ROSE GCENT. A word about the making cf rose-paste. Steep the petals in' water until .they are soft enough to be macerated easily. Mir. in with I them a few drops of otto of rose and a littlo I . gum. This is a very suitable mixture to encloso.in amulets or charms, for it is sweet but not sickly, and it keeps its sweetness, and, if run into a little, fanev mould while soft; and 'allowed to set ami harden there, when turned out it will make an ornamental as well as an effectual • perfume for a box of handkerchiefs, or some of our pet possessions. —. Mabel E. Moser, in ' Ihe Girl's Realm." . RIBBONS AND LACES. Ribbons dye very easily at home, and all the soiled ribbons left over from tho summer so-.son' can be dipped a dark shade and used as belts, hair ribbons, etc. This is preeminently a season where one tone .is- being ' carried out in gowns (says 'an exchange), and this means that all laces which go to trim a dress must bo dyed that colour. Lavender dresses - ar6 trimmed with laces dyed the same shade; brown laces are seen made up in entire guimpes to bo worn with the now shades of brown broadcloth suits. To carry out this idea; you must first buj' tho goods. Then buy the amount of lace you want in pure white or ecru. Take a sample of' tho goods and the lace to any reliable dyeing establishment and they will dye it the desired shade. Hats are made of this dyed lace, and much of it is used in trimming the fashionable Japanese sleeves. Let any woman at homo who wants to try her hand at this work got a package, of dye at any chemist's shop, and-begin on some; thing that is not particularly valuable. _ Make the. dve, and tort its colour with a piece ol old rag that is clcan. Go slow at first, and with each time you will find'that your success has grown, and that in this way you can keep your littlo, accessories in a nice, fresb condition.