TO-DAY'S DINNER.

Dominion, Volume 1, Issue 152, 21 March 1908, Page 11

TO-DAY'S DINNER.

PRACTICAL SUGGESTIONS BY AN . • EXPERT. . ' ' , (Specially .Written .for The Dominion.) SATURDAY.' Potato Soup, Stewed Steak; Beans, Mashed . Potatoes. Junket. /•'' . • Pears (Stewed)., : ; SUNDAY. " Boiled" Chicken,' Paisley Sauce, Bacon, • Celery, •i,'-, : Potatoes. Blackberry .Fingers,. Jam .Tartlets. :' ,• -. ; . supj'Eß. • " ' Babbit Pie, . Tomato Salad, Apple Snow; - • '' .Savoury Toast. . : , " , ; BLACKBERRY FINGEKS. 1 ■ 1 Cut.' sis slices of- stale - whole wheat, bread into •strips' übout: 4in. long, and : lin v wide.'. Extract {rpm f .a' (jviart''o! every S article' of , juice!,by. cooking them' until tonwith 'a - scant cup:of'' sugar, and sufficient water- to prevent burning,' aud. then■ prc-ssing through a" fine sieve.' Bolii . this'j fruit juice .over the , fingdrs/ allowing theih: to soak,. and past-ing,'and-turning •occasionally until- all the ■ liquid is absorbed;.-then immediately eggand , breadcrumb them,-and fry in hot .fat to. a golden brown; roll while hot : in powdered , sugar/ and serve,on a folded napkin. ;

' : RABBIT PIE. .' . If-the strong-flavour that, often accompanies cooked-rabbit i"s objected to, ; it- is a good plan to, stew the rabbit ffrst of all with onion and a little turnip, f Turnip-' is said to counteract' this ; -.'flavour.'■ It" is• not. a good plan to stew- meat before making a pie unless it -is hopelessly;'tough oc - flavourless., _ some' boiled bacon and a very little finelychopped onion in the pic. Each, piecc of meat shoutdibe dipped in flour, salt, and pepper before', using- it..'.Bacon, -on of, the saltpetre ; m it, -is inclined .to-.make .the flesh of a rabbit quite red looking. - To avoid this use . as' far as possible the. cooked fat from bacon. Fat" is generally deficient-in a rabbit pi<! or stew., A littlo -lemon juice-is said to whiten:-the meat. This is,not at'<all, necessary, though useful in 1 aiding'. digestion, and rendering the rabbit- more tender.-..'Hot stock: or water is added as a gravy after the pie is cooked; if most of tho original gravy, has evaporated. It is better to add, the gravy than to use;, a icup -amongst the'meat.. Care should be tiiken to leave a hole;in the.crust to: allow; steain,: etc;, to; escape,-while the pie is'cooking. . -