TO-DAY'S DINNER.

Dominion, Volume 5, Issue 1440, 15 May 1912, Page 11

TO-DAY'S DINNER.

(Specially writton for Tns Domkiom.] WEDNESDAY. Vegetable Soup. Exeter Stew. Potatoes. Cabbage. Stewed Apricots, bread and Uutter Pudding. EXETER STEW. One pound of gravy beef or steak, loz. dripping or butter, 2 onions, 1 tablcspoonful.flour, j .pint cold water, 1 teaspoonful salt, J teaspoonful pepper, 1 dessertspoonful vinegar. Cut the meat into cubes, then peel tho onions, cut. into rings and fry in a saucepan with tho dripping till a nice light brown, take them out and put on a plate, leaving the dripping in the pan, add tho flour (if necessary use a little more dripping) nnd allow it to cook for a few minutes, then draw-the saucepan a little off the fire, and add the water a little at a time, stirring all the time. Then put the onions back '• into tho gravy with pepper, ' salt, and vinegar. IJoil well for 3 ' mimite9. Then put in tho moat and let it .simmer gently for about 2 hours. Serve with savoury balls. SAVOURY BALLS. Quarter pound of flour, a pinch of salt, 1 tablcspoonful very finely chopped parsley, J teaspoonful-finely chopped herbs, a tiny bit of onion, i teaspoonful baking powder, water. Mix.tho dry ingredients together. Mix in enough cold water to make the dough stick .together, adding very little at a time and stirring quickly, with a knife. Knead into a ball and turn on to a floured., board. Cut into 12 equal portions, roll into balls and pnt into the stew i hour before serving. FOB TO-MORROW. Two pounds. Tomatoes, Stock, lib. tender steak cut 2 inches thick," 3 dozen oysters, lemon; "treacle, suet. ■ ,