TO-DAY'S DINNER.

Dominion, Volume 3, Issue 757, 4 March 1910, Page 3

TO-DAY'S DINNER.

written for Thh DouiNloa.) .'' '■'•.; ■•■•-':' fbiday. ■•'•.'".'• Esb. ■ puddings. Potatoes. Cauliflower. . MaimaJade pndding, , v "; EISHPTJTJDINGS., _j?oimd 2lb.'..(rf raw fist and pass it faongh. a sieve.. Take' half the quantity, tf breadcrumbs (soaked in milk and gneezed dry)'that, there.is'of fish:'and he ■ same quantity of. butter that there s ofbreadcrumbs. Mix them all well ogether, season with salt,' pepper,; a little Jrotmeg, and/ a little cream. Add'the kooie egg aid as , many yolks as may »• necessary to bind- the mixture. Put into small moulds, and steam , for 20 numtes. ' Serve: with, oyster ■ sauce. , '.'.-' OTSTEE.SATJCE. : ; Ten; or: 12 oysters,, ioW \butter,' |oz. &ur, 2 or 3 tablespoohftrls of cream. A Jew dibpsof'lemon: jnico; cayenne, and Bit to taste. .Half-pint of milk or,oyster : ficraar. -..' : ' '','.' Drain the- oysters from their, liquor, beard' them, and simmer the beards in the : oyster .liquor' and milk, of, which, after simmaring,' there' must' be half • a, pint. 'Work the butter' and flour-., toEBtler; add the. strained milk and. oyster bquoi, and stir over the fire in a saucepan until it has thickened. Let it boil fc'r three or four, minutes, stirring well all the time. Add'the cream, seasoning, oysters, and lemon, juice./ Let all be thoronghly heated, but it must hot boil: :•••■'"-. K)E T(WK>EEOW. •"; . SB), steafc. Suet. '6 kidneys. Vegetable ''.",*.' . 'marrow. Pears. Kice.;