TO-DAY'S DINNER.

Dominion, Volume 1, Issue 66, 11 December 1907, Page 3

TO-DAY'S DINNER.

PRACTICAL suggestions by an EXPERT. (Specially Written for The Dominion.) WEDNESDAY. i Boiled fish. Egg sauce. Stewed oxtail. Peas. Potatoes. Lemon Fanchonettes. Lemon Fanchonettes. Method.—lnvert patty pahs, and'' cover the ontsido with plain or puff paste; prick the paste on the top and sides with a fork, set the tins on a baking sheet, and thoroughly set the crust. Romove from the tins, and fiil with lemon filling. Beat the whites of two eggs until they are very stiff, and gradually two' tablespoonfuls of fine sugar. Spread the meiingtie over the top of the fanchonettes, and sprinkle* them with sugar, and bake them a delicate-brown. Lemon Filling. Moisten tablespoonfuls of cornstarch or cornflour with a', little cold water, and stir into it a cup of boiling water. Cook this very slowly for about ten minutes in a larger pan of boiling water. Add a teaspoonful of butter and a cup of sugar; remove the mixture from the fire, and add/the juice and grated rind of a large lemon, being careful to grate off any of the 'white part of the lemon rind, also the yolks of two eggs, well beaten. TO-MORROW. ' Ingredients.—Two cups offish, or some fish bones, 1 . pint of milk, pork, apples, sage, onion, cabbage, potatoes, G oz. suet, currants, ilb. citron peel, one^ large orange, 4or 6 eggs.