TO-DAY'S DINNER.
(Specially written for Tn» Dohiwon.] .'. ■■-• 1 ,v : 'V Mv: ; /y--■ • Oyster-Soup.'. Fried Flounders. Fried Potatoes. .. . Apple .Tart. Bated, Custard Padding. \BAKED CUSTAED PUDDING. . i ■ Ono pint ■ milk, J! well-beaten eggs, Joz. but-1 v ter, }oz. flour, sugar to' taste, lemon rind or i 'laurel leaf to flavour; ■ . :| Rub the,butter, into tbe flour. Boil the milk with tho lemon rind or laurel leaf,, which.i must be' taken.out,after it haa boiled. Four tho warm milk on tho butter and:.flour;.' Stir, well, and.add sugar tivtasto. lot it cool, then add ■' the eggs. Put it into a buttered picdish, i !< and bako for abortt £ hour in a moderate oven. ' FOE TO-MORROW. Ono hare,- veal forcemeat, red onrrant jelly, FOE SUNDAY. One leg;of mutton, 4 eggsy essenco of vanilla, lemon, pastry,- apricots. . v ■■■■>:. ( FOE SUPPER. . ■■■ Ingredients for galantine of boef.Balad, stale sponge cake, custard, J pint cream, raspberry jam. ,
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Dominion, Volume 2, Issue 543, 25 June 1909, Page 3
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146TO-DAY'S DINNER. Dominion, Volume 2, Issue 543, 25 June 1909, Page 3
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