TO-DAY'S DINNER.

Dominion, Volume 3, Issue 674, 26 November 1909, Page 4

TO-DAY'S DINNER.

*"' (Speoially -written for Tbb DommON) , FMDAY. ' * Boiled moli. Hollandaise Banco, Potatoes. 1 ' Steamed batter pudding. BOILED MOKI. , •Boil tko nlolci, brush over with oiled buttor, and decorajo with whito of egg and parsley 1 For this white of egg decoration, put two whiter of DKg, and one teaspoonfnl of milk, mixed together into a buttoicd cup, and steam Until firm. Gat tip when cold. HOLLANDAISE SAUCE. Eaw yolks of two eggs, ono teaspoonful oi <■ lomon juice, one ounce batter, ono teaspoonfnl ) pf tarragon vinegar, hulf a gill of cronm, salt „ and,cayenne. Put iho butter, eggs, and cream into a basin, etand tho basin in a saucepan L With boiling water in it, and stir until it thickens. It must not boil, or it will curdle 5 y Thea a,dd vinegar, lemon, salt, and cajenno <i * ' TOR TO-lIOREOW. '' One and a hhlf pounds beef Bteak Breadcrumbs Omon. Parsley, Lemon, Thyme ' Dates. , ' v ' TOR STJNDAT. i Stock and vegetables for spring soup Pore quarter of lamb, Green peas. Mint. Goose > berries. Pastry. Croam. , TOE SUPPBE Crayfish Lettuce Mayonnaise. Fruit for ~ fruit salad. Swiss roll , Cream.