TO-DAY'S DINNER.

Dominion, Volume 3, Issue 670, 22 November 1909, Page 4

TO-DAY'S DINNER.

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f*' l , (Specially written {or Tali -OouiKiotl) t; * f MONDAT.! ; Little creams of hoof, potatoes, cabbage, gooselrerry pndding. *-' [ \ LITTLE CREAMS Or BELT. i* r Ten ounces nllet of beof, 4ozs panard (see lolow), 21 tablespoonfuli of brown sauce, loz < '' Ibutter, a few drops bf carraino, 3 eggs, popper 'f ' and' salt Put tho beef twice throngK a ' mmciny maohine or scrapo it down, then put [*■ it into a mortar and pound it well wit)a tho l panard and buttor, tljen odd all tho other i "v ingrcdionU, pound again and rub all through 'ti coarse wlro sieve; givo it a good mixing, put , ' it into somo small , tin moulds well greased. Put , the tins in a pan, allowing tho water to ! come only half way up the tins, and steam f 2(1 minutes. Turn out, dish on a border of fS _ potato and pour brown eauce round

' - ,- r ' PANARD. ,'l' ,Half a pine of, cold water, loz butter, i largo toblespoonfuls of flour , Put thq wa,tet and butter into a pan, bring to the boil, when boiling remove from tho if* Etova and stir in quickly the flqur, stirring i j hard to prevent lumps When you havo got it quite smooth stir >it' over tho side of tho : fire until the mixture leave tho sides of tho " saucepan clean. Then use , — ( i i ' TOR'XOMORUOW Sis or 7lbs brisket of beef, carrots, turnips, suet, treaeSb, cinnamon, raisins.