TO-DAY'S DINGER.
PRACTICAL; SUGGESTIONS ;■ BY AN -:;'i>-": : ! :-!. ' ]''•[[ ■-'■'.
■ - : , (Specially; Written for. Tits Dominion.)■.:.'. .V^^.',''r'i';.¥TUESDAY. •. • -..-."_-■.'-;"-':. ' ■■']■ ■ <•'•.: ■ .;,•' ."■:'■.-' ',".".■; Tomato soup.'- v ~-.. •.'•Provincial'cutletSi'ccler.y or'lccks and sauto . :;;^i ; -/:'!' : .'" ,; , •;"'/;..' potatoes.'. V- '-,:,''.'' ! v Apple'- fritters' or"savoury/eggs, and '.salad; - _-.'-''-■'■-.' "'-.v-/.; -■ Piioyinpinl; - ■ .'/ . /of,•'■ preparation.— t.vy the cutlets, in. * little Gripping in a. saucepan without brewnihg^or'l over-cooking tliem.- Then''press them between two jdislies., When they; are ; cold. trim them,, if -necessary , and, place ,on' a greased talcing sheet. Next! -mix • with a;' cupful of whitb ,'.or o melted' .butter-' sauce. four to ■ six tablesp'ooiifuls of.'"; grated,- cheese, and twb; ,; tca'spboiihils.' of chopped," parsley, sqme . salt:'/.and , pepper.' 1 . . Spread. this x mixture carefully/ on' 'top of ■:, the ' cutlets and then sprinkle,,them'with grated cliecse and browned bread crumbs: Put thom'in'the oven to brown and/serve withs or without a. sauce or gravy. Brown/bread crumbs. are' made by browning stale! bread lift; the pvon and then crushing it with a rolling; pin and. -sifting it. These crumbs,'will keep in a bottle for. several ■ month's, and "may be. -used for egging, and uriimbing'when fresh ones are not available, :.:'M.-..' FOR TO-MORROW. • '••',,; -Ingredients.—Fish' for,boiling,',roasting beef, parsnips,/potatoes, ;)-pint'of." milk, 2 eggs, -jcup].'.,ut '.sultanas',. J-eup of .currants, j-cup of rasins, 3 oz's..of dripping oributter, 1 lemon, ;'«Ed.a';little candied peel.'.
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Dominion, Volume 1, Issue 23, 22 October 1907, Page 3
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199TO-DAY'S DINGER. Dominion, Volume 1, Issue 23, 22 October 1907, Page 3
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