TO-DAY'S DINNER.

Dominion, Volume 1, Issue 28, 28 October 1907, Page 3

TO-DAY'S DINNER.

PRACTICAL SUGGESTIONS BY AN , EXPERT. (Specially Written for Tire Dohikioh) MONDAY ' Cold-Lamb and Salad. Croquettes, of Veal Spinach Suite Potatoes Fig-Pudding. HO PUDDING Ingredients.—Half' pint of/milk, nutmeg, qr&rtor lb. of sugar, half lb. 'of.figs, Goz's. of chopped suet, quarter ,Ib. ;of bread crumbs, quartoivlb. of flour, one or . two eggs, salt. Method of preparation.'—Put the water- on to ,boil the pudding. It is a good plan to bso the .'sugar ' when , chopping the figs, as they are likely to , clog on to. the kriitfo. ;If then- is ho time to make bread crumbs, or if the thobread'is too stale, soak it in a large piece in. cold water. The nput it'into the pudding cloth, and squeeze all, the water out of it. The bread will N then "easily break' up , into •crumbs. If it clogs together, you have soaked it in small pieces, or ; neglected' to squeeze ' enough water but of'it. , Next beat the eggs, anl add the milk to them.jMix all the ingredients together, ifnd see. that they' are r-.ieely flavoured and very moist. Steam the pudding for about six hours. This is' not always possible, so steam it.as long as poseihle—the longer the better; ; , \ FOR TO-MOBEOW. ' : • Ingredients.—Peas to he "'_ soaked ' for . soup.' Mint, onions, carrots, turnips, etc. Roast leg of mutton, red currant jelly, potatoes, onions, epplcs, sago, and. junket. ■•■•• ■'■:■•--' '-, ■-'■