TO-DAY'S DINNER.

Dominion, Volume 3, Issue 771, 21 March 1910, Page 3

TO-DAY'S DINNER.

Rpioltllr written for Tde. Douihioh.) :Steak arid kidney pudding. : Potatoes. Stewed celery. Cheese tartlets. ; , Rice Pudding. CHEESE TARTLETS. Line 12 patty-pans with' puff pastry ; then make'the following: mixture:— 10-z. butter, loz. fioiirj 1 teacupful of milk,'pepper, salt, and cayenne, 3 eggs, ilb. grated cheese. Put. the butter into ' a saucepan, ajid when melted stir in the flour;. now add the milk by degrees, let it boil, until thick, take it olf .the tiro, and by . degrees add the yolks of eggs,- .beating .well after each ■ yolk; • lastly add whites, beaten to a stiff froth. Now place, a small quantity air each patty-pan, and; bake' in a quick -oven for 10Vor 35 minutes. .These must be: turned out at once oh being taken out of the oven, and dished on iwhite paper. ' ■ I'9R TO-MORROW. , One leg of mutton, veal forcemeat,' tomatoes, breadcrumbs, preserved gin- ■. ' ger, 3 eggs.... . HOT CROSS BUNS. Half a pound butter, 21b. .flour, 1 fcreakfastcupful.'of milk, warmed, i tea-: spoonful of sajt, Jib. fine sugar, 1 teacupful of yeast, lib'.- currants,. 1 teaspoonful of .mixed spice. ,- .Mix the yeast with isnilk. Mix. the .flour .with/, the 'dry 'ingredients, and make a hole in the. middle of it-; pour in the liquid, aiid with the surroundings 'flour -mix into a thin' fitter. ,v.'Cover -•nd-, set in'' a warm' place l until the lea veil. ferments.'' M elt;' the' butter, "and ' with it and the' milk; make' a so,ft .paste 'of . all the'flour. -Dust . ilour over, -and . place .again'*in;a warm, place to; ; rise .for inalf. an' t Kour.'' .' Mix in .tlie currants. - ■: shape iiito buns, and. place ori a greased oven tray,' and ' let ..tlieni/. rise again , in a warm place for hair an hour. Put a . 1 cross on them >vith the back of a' knife, ■ in a quick oveii from 15 to, . ' 20 minutes'. , 'l'his " quantity: makds24 ■. . 4mns.,' : : : ■