TO-DAY'S DINNER.
*- {Specially written for Tub Dominion.) [. ■; Friday; Macaroni a l'Americaine. Boiled neck of. Jiuttou, Potatoes, Cabbage; ■. •, Teach Tart'. >; MACARONT A 1/AMEItICAINE. Quarter pound macaroni* loz. butter, ' loz. flout, i pint of tomato puree. Pepper, salt/ and a little sugar to taste. Boil the macaroni in water with a littlo salt "uotil tender, then strain and cut into » email pieccs. Melt tho butter, add the " flour, and tomato puree and seasoning. Boil well and season to taste. Stir in the maciironi and mako very hot. Dish on a hot dish, serve some croutons of fried bread with it and sprinkle a few , brown breadcrumbs on'the top. V: FOR TO-MORROW. Two pounds fillet of veal, 2 or 3 tomatoes, .vegetable marrow, black currants, 41D. suec. 1 ' ' FOE SUNDAY. Green peas,'stock, Jiindquarter of lamb, mint, French beans, dates, stale bread. Jtruit. FOR SUPPER. Ono pound cooked veal, 4oz. ham, 1 lemon, .. tomatoes, lettuce," mayonnaise, • fruit for salad, cream.
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Dominion, Volume 4, Issue 1030, 20 January 1911, Page 9
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156TO-DAY'S DINNER. Dominion, Volume 4, Issue 1030, 20 January 1911, Page 9
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