TO-DAY'S DINNER.
(Specially written for TnE Dousmoh.) ■ ' ' ■ FRIDAY. Fish souffle. Potatoes. Teas. Fruit tort. FISH SOUFFLE. Quortor-pound fish, salt or fresh, halfpint of cream or milk, whites of three eggs and yolk of one, pepper and salt to taste. Chop tho fish finely,- with pepper aiid salt if fresh fish. Add the yolk of egg and cream. . Beat the whites to a stiff fTotli and stir lightly into the mixture just before cooking. Pour into a wolluuttered mould, place buttered, paper on top, steam for ono hour; serve with, egg FOR TO-M-OBKOW. Two pounds chops, tomatoes, cauli-. flower, treacle. ' . . FOR SUNDAY. • Lamb, mint, peasi .'■•' FOB. SUPPEB. Fivo sheep's tongues, salad, cocoa, gelatine. .
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Dominion, Volume 4, Issue 989, 2 December 1910, Page 9
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112TO-DAY'S DINNER. Dominion, Volume 4, Issue 989, 2 December 1910, Page 9
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