TO-DAY'S DINNER.
(Specially written for Tns Dominion J SATURDAY. Roast loin, of mutton. Potatoes. Tomatoes. Queen pudding. Stewed fruit. SUNDAY. Tomato soup. -.Roast beef. Peas. Potatoes. Caramel custard. Peach t , tart. Cream. r SUPPER. Cold beef. Oyster patties.' Salad. Cold; blackberry pudding. Banana jelly. Cream. CARASIEL CUSTARD., Four; tablespoonfuls of sugar, ■ two tablespoonfuls of water, a squeczo of temon juice. _ \ Put all-into a small pan, stir until it boils, then allow it to boil quickly until itis n light brown, then coat tlio inside of six small moulds ivith it. Fill then with custard rnndo as follows:— Half a pint of milk, yolks' of four eggs, beaten, whito of two, esscnco of vanilla to tasto, Sugar to taste. Boil tho milk, add tho sugar, flavour with vanilla. When cool pour. on to tho eggs, then fill tho moulds. Theso little puddings should bp steamed gently for fifteen or twenty minute's, ana then turned out. They may bo served hot or cold. They Bhould bo turned out with a , nice brown caramel -sayco round them. When served cold leave them in tho moulds until wanted.' •
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Dominion, Volume 4, Issue 1061, 25 February 1911, Page 11
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184TO-DAY'S DINNER. Dominion, Volume 4, Issue 1061, 25 February 1911, Page 11
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