TO-DAY'S DINNER.

Dominion, Volume 1, Issue 161, 1 April 1908, Page 3

TO-DAY'S DINNER.

(Specially Written for The Dominion,) • PRACTICAL SUGGESTIONS BY AN ■' EXPERT. WEDNESDAY. ' ' ■ ■ > : Celery Soup. . Boast Shoulder # of Mutton.: . Onion Sauce. ; Baked Potatoes.' Beans. Date Pudding. : 'Clarified Fat;— One of. the most useful recipes - is tho one. for clarifying fat.' ; It'is perhaps tlio least' generally- known., 'Margarine, tho. .most excellent culinary substitute for ■/ butter, _is principally made from tho olicn of beef fat . and the '.stearinV-of mutton; fat;:': , Carefully-/ , made clarified fat is almost as. good as inar-,. 'garine; /and. will take- tlio place of butter,..in cakes and pastry. If the pastry, and cakes are eaten Whilst--quite fresh the absence of, butter :is hard'i to/detect. To make this fat tasteless, • care should .be taken that all' meaty parts are out'nwoy'or' the fat will taste like dripping. . A'mixture, of; beef,.and mutton fat should-'bo selected: Then. cut it up into rough pieces and put it- in an old saucepan with enough water to cbmo half way up the fat. . Tho more water .used the .longer it will 'take to clarify, as -the water has .to! evaporate before .the fat is ready to strain. .The fat' should be stirred occasionally as it'.cooks;. . When the water has tho fat'will probably stick a little to the Saucepan,. and must .be well stirred. Soon -another, change, will'take fat will melt away from' the: skin . which :held it in, form, and there:^'ill ;: be %een' a''perfectly, clear liquid with pieces;_of shrivelled' skin floating ■ about' in' it. :It is then; ready to be .strained through-' an' /old - cloth - kept * for - the . purpose. It should befcwell ''squeezed/in order to remove . as" much'' fat as - possible. .'ln England the shrivelled skins are used by the poor to sriread on '/bread -instead: of. suet for pud-', dings. . j.• :■ v'. 1;:: :?■■■' FOR TO-MORROW ' . Ingredients.r-Soai..lentils, for. soup;:.'beef;.for, roasting, ' -'i.hbrsf radish; . .vegetable .-' marrow,; potat6M,";r : 'V'pi'nt / of -milk.