TO-DAY'S DINNER.
PRACTICAL SUGGESTIONS BY AN EXPERT. ' (Specially Written for The Dominion.) t MONDAY. Vegetable Soup Fricassee of Chicken, Puree of Turnips, Potatoes. Curate's Pudding. CURATE'S PUDDING. . Method.—Rub a pound of hot potatoes thicugh a sieve, and add to them 2oz. of melted butter. Add tho grated rind and juice of 2 lemons, also soz. of sugar, 2 beaten eggs, and a little salt. Stir these ingredients weli together, and put them into a buttered piedish or tin. IJake them in a moderate ovqn for at least thirty minutes, and then turn them out 011 to a* dish, sprinkle with sugar, and serve very hot. If those you are cooking for are particularly fond of meringue, the white of egg may be kept back, and water added jn their place. The whites aro then beaten to a very stiff froth, placed on the ptutafter it is cooked, and sprinkled with sugar The pudding is then put back into the ovdn for five or ten minutes to set the meringue. \ I'OR TO-MORROW. Ingredients.—Shoulder of mutton, onions, potatoes, cabbage, lemons, 1 egg, sheet gelatine, plums, boiled custard.
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Dominion, Volume 1, Issue 58, 2 December 1907, Page 3
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185TO-DAY'S DINNER. Dominion, Volume 1, Issue 58, 2 December 1907, Page 3
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