TO-DAY'S DINNER.
(Specially written for The Dominion.) THURSDAY. * .Vegetable soup. Boiled tripo and! onions. Rissoles. Potatoes. Celery. Fig Pudding. • " Cheese tartlets. Fig Pudding.—Two cups . breadcrumbs, 1 cup boiled milk, 3oz. beef 6uet,'2 tablespoons brown sugar, 2oz. lemon peel,' 12 figs, 2 eggs, nutmeg, and spice to taste. Pour boiled milk over breadcrumbs. Cut up figs and peel. -Mix together' all ingredients, except eggs. Let mixture cool, add eggs, well whisked. Place in a well-buttered mould, and boil for two hours. - • FOR TO-MORROW! Macaroni. Ribs of Beef. Horseradish. Cabbage. Potatoes. Apples. /Pastry. FRIDAY. Macaroni Soup. Roast ribs tii beef. .Yorkshire pudding. Horseradish sauce. Cabbage. Potatoes. Apple pie. Swiss Cream. Yorkshire Pudding.—-Three tablespoons flour, 1 pint milk, 2 eggs,' pep-per-aid salt. Drop eggs into basin with flour and seasoning, mix a little, add milk l|y degrees, and beat up well. Baking tin must be greased; put 2 dripping in tin, and make it very hot before pouring in the batter. Bake 15 minutes. Serve with lot beef. FOR TO-MORROW. Curry powder. Stock. Onion. Potatoes. Dates. Breadcrubs. » . Suet...
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Dominion, Volume 3, Issue 821, 19 May 1910, Page 3
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175TO-DAY'S DINNER. Dominion, Volume 3, Issue 821, 19 May 1910, Page 3
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