TO-DAY'S DINNER.

Dominion, Volume 1, Issue 306, 19 September 1908, Page 11

TO-DAY'S DINNER.

[Specially Written for Tns Dominion.] ■ PRACTICAL SUGGESTIONS BY AN ■ ■ •EXPERT. ' ■ , SATURDAY. . > Broiled Tripe. ' Mashed Potatoes. Cabbage. Post Office Pudding. ' SUNDAY. Lamb (Roasted). Mint Sauce. ' Green Peas. Potatoes. . Pincapplq Trillo. . Banana Custard. SUPPER. ' Galantine of Veal. Beetroot. Rhubarb Tart. POST OFFICE PUDDING. . Cut some thin bread and butter'.and line a buttered pi dish with some of it. Chop several apples , and mix passion fruit and sugar with them. Put layers of the fruit, and bread and butter, and a little water, in the piedish until it is full-.' Then bake it very slowly until it Is a dark golden broivn (almost black) all over.. Turn it out and serve it with castor sugar sprinkled over it. BROILED TRIPE. Simmer a_ pound of pickled tripe (the honeycomb tripe is best) about half an hour, or until tender, in sufficient milk and water to cover. Drain, wipe dry, and cut into pieces for serving. Dip each picco in molted butter or oil, season with salt and pepper, and boil over a clear fire until .well coloured. Servo with tomato or Tartare sauce. MODERN LETTER:WRITING. " Brevity is the soul of wit," is tho motto if tho feminine letter-writer of the twentieth ientury, says an American' writer, and right royally does she carry out tho traditions of her generation. For can anyone gainsay the jbrevity of the modern letter? The. following epistlo is typical of many I receive, and, 1 must confess, many I send, in the courso of a week's correspondence:— "Dearest X.: Meet rae at the Thirtyfourth Street Subway Station at 4 on Friday. If I don't come, don't expect mo. Ever yours in haste,—A.B." Certainly, it. might strike an old-fashioned person that a slightly longer letter would De more complimentary, but there is no time for such trifles in the hurry and rush of modern life, and to speak and write in parables is the outward and visible sign of the highest culture. Tho.idea prevalent in the mind of-'tho* modern, - thoroughly up-to-date woman is to solvo tho mathematical problem of how to get the work of a week into tho space of twenty-four hours, and, by rushing about in the subway, flying round in motorcars, swallowing lunch in a restaurant, doing our housekeeping while we dress our hair, we are in a fair way to gain our ambition. Any art that requires time for its cultivation is rejected as tiresome and unnecessary; letter-writing is as decadent a qualification as spinning and weaving, and the woman who seeks refuge in the ink-pot when all her business can be done by tho aid of the telegraph and the telephone will soon bo regarded in tho light; of a 'rara avis, and will occasion as much curiosity as the skeleton of an icthyosaurus.

osaurus. , Surely tho letter ,is the index to the character, and tendencies of. the-age: 1 scrambled lives, scrambled letters; leisurely lives, leisurely letters.. How' tho ■ ghosts of Horace Walpole and Madame do Sevigno and other famous letter-writers of their day would rise in horror if they could but read the ungrammatical, hastily-written note that has taken the place of the carefully composed letter of thqir times. It leads one almost to fear that our generation of- womenkind will leave but a-sorry reputation'behind it, ■ for "it is hardly : possible to judge of the intimato thought, the high aspiration, the moral and intellectual endowments of a departed ago by the'aid of a correspondence card. Letters should 1 be the expression of the relation between two characters, "tho aspect.of a friend that shows to a friend." ' .They should'bo the natural _ outpourings of sympathy from one nature in unison with another, and not a few lines of hasty apology, instruction or excuse.- History is built up on tho character of the people, and wo are building our structure on a very slight foundation, which will topple, to. the ground with our departure and leave but little material for reconstruction. We no longer. writo for the sako of writing ; - we' do hot put our thoughts and feelings on paper, exccpt in our love-letters;.wo, think of our note-paper as a convenient receptacle for our latest perfume, and our pen na the nearest approach to a tolegrapli wire! FOOD AND APPEARANCE.

It may seem like a twice-told talo (says a writer in an American magazine) to repeat that there is a very close / connection between one's personal appearanco and . tho sort of food consumed. But many women go recklessly on, year after year, stuffing themselves ;with sweets and pastry, just as if they had nover heard or did not believo this well-known fact. Tho other day I ehancod to lunch at a restaurant greatly frequented women, and I took special note of the different dishes orderd by the-peop.o near me.

a table wero two girls—ono very fat, With a mottled, muddy complexion; tin o'hei tall and slender,' with' a" pretty pmi; :,i.d white complexion, bright eyes an.! wy neatly arranged hair >Tlie first girl ordered, and despatched rather quickly, a pbickei; "patty," two French rolls, and a pieco of lemon pie, which she washed down with sips from a large cup of very rich chocolate; the second girl ate slowly soino graham bread and butter and a big-baked apple, win nothing to drink, her apple containing suffioi<>!>; juice to make up for this. Now, if this was a sample of their usual fare, it was no wonder at all that the second girl was so much the best looking of' tho. two. Tho simple-luncheon of a baked apple and graham broail and butter was oxcellent for this reason: it was easily digested and most nourishing. Apples, cooked or raw are good for almost -.everybody, especially' for those who lead, a sedentary life or thos* who are troubled with constipation, sluggish Jiver, gout, rheumatism, or tho more common dyspepsia. Bananas, like apples, are uust nutritious if they can bo digested. They are thirst-quenchcrs, and therefore meat am ! drink in one. Three or four bananas are equal to a- pound of bread. Girls with weak lungs would do well to eat bananas. They may bo taken au natural, or squeezed with a lork into a pulp on the plato and then spread on toast moistened with hot milk. / livery, woman thinks she knows how to mako tea, but judging from the unhealthy samples that are served in some houses the assumption is open to doubt. Put' some fresh. water .in tho kettle and allow it to como to a boil. Pour some of this in tho teapot and rinse it around until it is hot. Pour this out and put in the tea, a level teaspoonful to each 1 cup, pour on your boiling water, • cover the. teapot and put it on tho back of the stove to draw, whoro it will keep warm, but not cook at all. Then try a cup and seo if it is not a vast improvement on the old plan of using water, that has* been - boiling in the kettle for an hour or so, and then letting tho whole concoction cook on the stovo until it tastes-like'leather.

Needles and: pins will never rust in a cushion filled with coffee grounds. Pour tho coffeo from tho grounds and rinse them in cold water. Lot them dry thoroughly before using.

Craigenputtock, where Carlyle's "£>artor Resartus"; was written, has just been tho sccne of a notable wedding. The bride was Mary Carlyle, of Craigenputtock, a grandniece of Carlyle, and the bridegroom, James Carlyle, a farmer, of Pingle, Dumfriesshire, a son of Carlyle's favourite nephew. Pinglo is about four miles from'. Ecclefechan, Carlyle's birthplace, and this village is tho original of the Entuphl of "Sartor Resartiis."