TO-DAY'S DINNER.

Dominion, Volume 4, Issue 1010, 28 December 1910, Page 9

TO-DAY'S DINNER.

(Specially written for Tnu DOMINION.) WEDNESDAY. Grilled chops and tomatoes. Potatoes. Cabbage. Bread fritters. .' BREAD FRITTERS. One cup of pieces of bread, one cup of milk, two eggs, two tablespoons of 'flour, a pinch' of salt, a little grated nutmeg or lemon peel. Break the bread into small pieces and well fill a breafast cup-(half a pint); put .into. a basin and pour over tho milk; let it stand until quite soft. Beat tho eggs, add the flour and mix smoothly; stir into the bread and milk with salt and flavouring. : Pour a little butter or good dripping into a frying nan, and let it get quite hot; put'in the batter, a spoonful at a time, and fry a nice brown, turning once. . FOR TO-MORROW. Tho remains of tho loin, of mutton, tomatoes, pastry, cabbage, bread.

Irish Lace at the Coronation. Thanks to Queen Story's example, tbo Irish lacs industry will benefit very largely by. the Coronation, says an English writer. Always 'a worm supporter of thq Irish Industries'• Association, her Majesty lias now decided that all the lace used in her Coronation robes shall be of Irish manufacture, while the magnificent yell, wSick will fall from her crown will ii° ofirish .needlepoint. In deference to tho Queen's wishes, Irish laces will also figure iii the robes of the peeresses at the- great -ceremony in June nest, and it is pretty certain that a record trade will be, done ■at the salo which the Irish Industries; Association will hold at Brighton, at the end of this'month.