TO-DAY'S DINNER.
IF , < ' , tSpecially written for Tun Uouinion ) ' L THXjESDAT. Boilpd pickled poik, carrots, turnips, 'Peaso pudding, j' BOILED PICKLED PORK Soak the pork in cold water for tin 'hour or so according to the tiuio it has been in pickle Put it on m cold uatei, enough to co\cr it Bring to tho boil, skimming tvoll.- When it boils for 10 minutes lemovo'to tho side, and simmer ttintil tender Vegetables should be added I it boils. Serve «ith pease pudding. j' PEASE PUDDING. , ' ' 'f One pint and a half of split-peas, 2 of butter, 2 eggs, pepper end salt. -> > I i Soak thp peas overnight, covei with | cold water and'boil for 2i hours. Rub through a colander, < add' butter, beaten egg, i pepper and salt, and boil in a Qoured cfoth for l,hour Peaso pudding may bo served wth boiled corned-beet FOR'TO-MORROW i Half pint oi lentils, batter, flounders, black currants, rice shape
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Dominion, Volume 3, Issue 708, 6 January 1910, Page 3
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154TO-DAY'S DINNER. Dominion, Volume 3, Issue 708, 6 January 1910, Page 3
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