TO-DAY'S DINNER.

Dominion, Volume 2, Issue 312, 26 September 1908, Page 13

TO-DAY'S DINNER.

{Bpeelillj Written (or Tni Dohinxoh.] - SATURDAY." _ , , Roast Pork. Apple Sauce. Baked Potatoes. ' Stewed Celery. Junket. • / Apricots. . ' SUNDAY. ■ Dinner. '. '• Roast chicken, bread sauce, rolled bacon, mashed potatoes,. peas, caramol custard,' hill pudding. ;. .' . ■ Supper. Pork pie, salad, lemon tarts, fig scones. ■' ■ . .. ■ / HILL PUDDING. When, making the lemon tarts use some of the pastry to lino the side and; rim of a Eiedish for hill pudding." Put into a saucepan ve or six cups of sliced apples, some sugar, blackberries, or the juice of two sour oranges, and then add a tablespoon' of butter. Stew these: ingredients without adding water (if possible). See !that they are nicely flavoured and of a nice consistency. Beat into them the yolks of two eggs, and.then put them into the prepared piedish, and bake for about J to 1 hour. Next beat the whites to a very 'stiff froth, and pile on top of the pudding. Sprinkle Bugar over the egg, and then- bake slowly to set the meringue. If'.served cold the meringue must be baked slowly until quite firm. " 'V FIG SCONES. First, 'of all see that the oven :is getting. hot, as .'these require , a very-hot oven,, and should be put into it as soon as they are formed. Next put into a; basin a- pound of flour. Mix on a plate or paper a small, level teaspoon of: soda,' and 2J level teaspoons of oream or tartar, a saltspoon of salt, and a saltspoon of sugar. These must be well blended together with a drv knife, and then put into the flour. Mix well, or bettor still, put the flour, etc., through- a sieve. Then rub two ounces of , butter into .th'e flour (this is not at all necessary).' Add a few pieces of fig. Make > hole'in; the ingredients and pour a pint of milk or milk and water into it. Stir quickly and lightly into;a dough. When adding the milk do exactly as directed. If more is required, add it just before the whole of the flour is moistened. ■ Make, the scones very moist. Put them on a -floured tin and bake them quickly. If no butter, wrap them in a olean cloth.