TO-DAY'S DINNER.
J {Specially written for Tna DouiHlON J i Friday, i Boiled flounders] Wh aDchovy Banco, Pots 1 toes, lomon, cornuour, stewed prunes, chceso A souffles, ' CP3CSE SOTJPrLES. f Tour eggs, ljozs butter, lor flour, 1 gill f i, of milk, salt and cayenne- popper to tasto, r Sozs. grated cheeso J ' Melt the buttei In a saucepan, stir in tho flour, and add tbe milk gradually. Cook a few minutes, tako off tho fire nnd add tho / yolks of the eggs ono by ono; beat all tho time. Add oheeso and seasoning, lastly add i' the whites beaten to a stiff froth Pour into a buttered plain tin, bako in a moderate oven •until set and well risen Servo quickly in tho f j t™' j' - FOR TO-MORROW, i< Sweetbreads, new potatoes, asparagus, jam, ~ jf iroet. 'I \ ' 'TOR SUNDAY *, 'Ox tail, forequartor of lamb, mint, peas, rhnbirb. k , v , ( c FOR SUPPEB px tail, salad, ingredients for Charlotte v Eusao, eggs, butter
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https://paperspast.natlib.govt.nz/newspapers/DOM19091119.2.9.1
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Dominion, Volume 3, Issue 668, 19 November 1909, Page 4
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164TO-DAY'S DINNER. Dominion, Volume 3, Issue 668, 19 November 1909, Page 4
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