TO-DAY'S DINNER.
[Specially nritteo for Teb DdhinioiO FRIDAY. Curried eggs. .Salmon pudding. Potatoes. ', . , Ginger pudding. . , •..- SALMON PUDDING. One tin of salmon, and 2ozs. boiled rice, 1 teaspoonful of parsley,.! pint'.of thick' ■white sauce, 2 eggs, pepper, salt, and cayenne. Break the fish" into small pieces, mis it with the rice, chopped parsley, pepper, and , salt; then mix in the sauce anil eggs; pour into a well-buttered mould, and stea,in gently for 45 minutes. Serve ■with egg or anchovy sauce. ' FOE TO-HOEEOW. Shoulder of . mutton,, boned. Veal stuffing. Vegetable marrow. Arrowroot. Fruit for stewing , . ' I'OS SUNDAY. Stock. Vegetables for soup. Sirloin of beef.. ■ Horseradish. Parsnips, Half-pound fijjs.. Suet.. One quart.of milk. I'OB SUPPER, One os tongue. Salad. Gelatine. Two lemons. Three eggs." Pastry.
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Dominion, Volume 3, Issue 881, 29 July 1910, Page 3
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122TO-DAY'S DINNER. Dominion, Volume 3, Issue 881, 29 July 1910, Page 3
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