TO-DAY'S DINNER.

Dominion, Volume 2, Issue 467, 27 March 1909, Page 11

TO-DAY'S DINNER.

IBmoiillt Wbittmj yon Thi Dominion.] •SATURDAY. Tomatoes Farcies an Gratin. Potato Croquettes. Boiled Apple Pudding. TOMATES FARCIES AU GEATIN. Six tomatoes (all of one size), six mushrooms, two shallots, one onion ,2oz. of lean ham, one teaspoonfnl of parsley, loz. butter, a little nutmeg, one tablespoonful of brown sauce, browned breadcrumbs, one teaspoonfnl of Parmesan oheese, popper and salt, ono tablespoonful of breadorumbs. .Cut the centre from the tomatoes and without' breaking them, sqneezo the i'uice or water out; season each ono with a ittle pepper and salt. Put all the 'chopped ingredients into a eaute pan and 6tir over the fire, .with the butter, until they are cooked, but not burn);; then add the brown sauce, the breadcrumbs, the nutmeg, and a little seasoning. Pill each tomato with the mixture, and sprinkle over each a little browned crumbs, in which has beon mixed the Parmesan cheese. Cook for about ten minutes in a moderate oven; they should be quite tender, but not broken.

SUNDAY. - • Julienne Sonp. Boast Veal. Potatoes. French Beans. Caramel Pudding. Apple Meringue. , . SUPPER. Mould of Sheep's Tongues. Cold Veal. Salad. Trifle.' Banana Jelly, SOME DISHES FOR LENT. (By "Queen Bee" in the "Australasian.") _Fish'fried and fish boiled are very nice dishes for a change, but when they appear in that guise during the whole of Lent one is" apt to tire of them, and a few savoury ways of cooking fish may be welcome, even'if they are a little more trouble to prepare than tho everlasting boil and fry. Stewed Fish.—Any kind .of fish, save flounder, is nice for this dish. For a small quantity take 21b. of fish, one small onion, a saltspoonful of ground ginger, a few peppercorns, a small teaspoonful of salt, three cloves, the juice of a large lemon, and a teaspoonful of sugar. Cut the onion in four, and then slice very thin, and fry in' boiling butter, and add the Bpioes, salt, and sugar. Cook slowly till the onion is done; but do not brown, and cut the cleaned fish into nice Blices, or short, thick pieces, and lay them oh the onion, etc., in the stewpan, and just cover with water. Stew' for fifteen or twenty minutes. When done, strain the giavy. and return ,<o' the stewpan. When it and the fish are again on the simmering point, add two or three well-beaten eggs, and serve as soon as the gravy thickens. This.dish is'also very, nice cold. Fish Pie—The remains of cold fish can-he converted into a fish pie or fish souffle. For the first-named, pick the fish from the bones, and break into small pieces with two forks: place m a pie-dish that has been well buttered. Season with pepper, salt, and anchovy, sauce 'to taste, and mis all up together; with a cupful of white" sauce, and cover with a' thick layer of fine bread- , crumbs. .Press them slightly into the mixture, and lay little pieces of butter:over the top; bake in a quick oven till brown. Fish Souffle.—Take half a pound of cold fish, and mince it as fine as possible. Put two ounces of flour and one~ounce of butter.jnto a smallstewpan.- and- mix them well together onlbe stove till the butter boils; take off the fire, and work in not quite half R pint of milk, and boil till thick; add the fish, salt and cayenne pepper to taste, mix well, and stir in the well-beaten whites of . three eggs. Pour the mixture into a buttered mould, and steam ior three-quarters of an hour. > For the early-morning meal there is nothing nicer than a perfectly fresh egg, and there are many'ways of preparing it besides boiling, although, liko the oyster, it is hard to beat in its pure state—that is, boiled,or poached. To tell if an egg is perfectly fresh one end should be quite warm if touched by the tip of the tongue. Taken for granted that most women know how to boil and poach an egg, variety can be given by serving them m the following manner:— , Eggs in Cases—Take as many eggs as wanted, butter some little cases or pans break an egg into each, cover with a little finely-chopped parsley, grated cheese, and a pinch of cayenne, bake in a quick oven'for eight or ten minutes, and servo on hot buttered toast. Poached Eggs and Anchovy Toast.—Mix as much anchovy paste with butter as will c ; e ?"! red for tw °. three, or more pieces of hot. toast, and serve a poached egg on each, and send to table very hot.