TO=DAY'S DINNER.

Dominion, Volume 1, Issue 1, 26 September 1907, Page 3

TO=DAY'S DINNER.

PRACTICAL SUGGESTIONS BY AN EXPERT. (Specially Written for The Dominion) The planning of the day's dinner is a problem ever-present to the busy housekeeper. To assist in its solution we have arranged with Miss Gertrude Ivey, instructress in cooking at the Technical School, Wellington, to supply, day by day, an outline for an inexpensive dinner suitable for a family of four or five persons. SEPTEMBER 26. Vegetable Soup. Roast Beef and Boiled Potatoes. Boiled Artichokes and Sauce. Apple Amber. The quantities given below should be sufficient for four people A good cook works methodically; saves all pieces; and is very particular as to the flavour and appearance of the dishes. Vegetable Soup. Ingredients:. 1 pint milk; salt and pepper; 2 pints water; 1 ounce butter; 1 cup carrot: 1\2 cup turnip; 1/2 cup onions; 2 1/2 tablespoons flour: 1 cup lettuce; 1 saltspoon sugar; 1/2 cup of peas or better still, 1 1/2 inches cucumber. Method of Preparation. Put some water on to boil ; cut the vegetables into very fine strips about inch long. Melt the butter in a saucepan without getting it very hot. (Remember that this soup is white when it is finished.) Cook the vegetables in it for ten minutes without browning them.

Add salt and pepper and two pints of boiling water, and let simmer gently with the lid on till the vegetables are cooked (about forty minutes). Mix the flour and milk into a smooth paste, and then add them, stirring over the fire for a few minutes to cook the flour. Season with salt, pepper, and sugar. If necessary, nutmeg may be added. If the soup is too thin, boil quickly for a few, minutes; if too thick, add milk and wafer. Serve with or without sippets of bread. This soap is nice quickly made, and more nourishing than the ordinary meat vegetable soup. Apple Amber. Stew some apples with a small piece of butter and the juice and rind of a lemon. If possible avoid using water when stewing Add sugar and the yolks of two eggs to the stewed apples; put the m turn into a pie-dish and bake for about half an hour. Whip the whites of to a stiff froth, and pile this nicely top of the apples and sprinkle well with sugar; put back in oven a minutes to set the whites of eggs If liked, the dish may be decorated with cherries or pistachio nuts, etc FOR TO-MORROW Put any scraps of meat, the of vegetable into the i'.e' r l .'.■'(.':!■ hive i.'eea ' : : ihrse. s i.i r fur s.;:ue lii:!e,.s:.':.'.

them, and the liquid is ready for use next day. Ingredients for to-morrow's menu : — Potatoes, onions, carrots,thyme, parsley, peas for soup (these must be put to soak overnight), two egg, bacon and mint (if liked) for pea-soup; rhubarb, and butter or dripping for pastry. — Gertrude lvey.