TO-DAY'S DINNER.

Dominion, Volume 1, Issue 178, 23 April 1908, Page 3

TO-DAY'S DINNER.

(Specially Written for The Dominion.) PRACTICAL SUGGESTIONS BY AN EXPERT. ■■ THURSDAY. "' ' •Veal Broth.. Roast Beef. Horse Radish. Bread Fritters.; Baked Potatoes. Celery. ' 'BREAD',FRITTERS. Method.—Make some batter'with {lb. of flour, 1 egg, salt, and a little milk. Let the. batter stand after it has been well beaton. Then put a,saucepan half-full>of fat on to.get hot. It is better heated vory -slowly, and will not bo ) hot : enough until it lias stopped bubbling and is quite still again. "If , a r very dry. picco of bread is then dropped into it arid it spluttors ' ft groat deal, the fat is. hot,and must be used at once, as it, will quickly burn. Nothing' is nastier than' burnt fat, so take'it off the fire rather than let it burn; on tho other-hand, • , 'see that it is hot enough' or the dish will be spoilt. Cut sotno very lliin broad,, and butter as if for aftornoon-tea, or the bread and butter that, has-.been left over; will do. Spread tho bread' and butter with an acid-tasting jam,, not ;too} sweet a jam, and make it into -neat Ban.dwiches; T When the fat is hot, • dip, theso one- by one into tho batter, and then fry them. Serve very hot, and as soon after frying as possible. ' ; . FOR TO-MORROW. • Ingredients.—Boiling fish,'- parsley, salad, potatoes, I.egg: . .