TO-DAY'S DINNER.
[Specially nrittpu for Tue Do.minion.l TIU"i;SOAY. Honed and sliill'cd h-g of iniilion. )Mf:.lih-s. French beans. Canterbury pudding. CANTERIiTUY PUDDING. Seven one penny sponge cakes, lib. marmalade. .'I eggs, } pint, milk, custard sauce. Iliiller a quart pudilimr b«sln, and line the bottom of it will) split spnnge cakes. I , ut. in half of the marmalade, finish lining the basin with sponge cake, and pour in the remainder of (lie marmalade. Boil the milk, beat up tho ogg% and pour the boiling milk over them. Strain this mixture on to tho marmalade, and cover with tho rest of the sponge cake. Twist greased paper over the top of tho liasin nnd steam gently for 1\ hours. Turn out the. pudding and serve with custard sauce.
CUSTARD SAUCE. Two yolks of eggs, U gills milk, Joz. castor sugar, a few drops of flavouring. Beat tho yolks of eggs and sugar together, nearly boil the milk, pour it into the eggs, return all to the stewpnn, and stir tho sauce carefully over a gentle heat until it thickens. Add the flavouring, and serve.
FOR TO-MORROW. Half pint split peas (soaked overnight), Ono schiiapper, Lobster. Green pens, Dates. Lemon.
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Dominion, Volume 5, Issue 1370, 22 February 1912, Page 9
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196TO-DAY'S DINNER. Dominion, Volume 5, Issue 1370, 22 February 1912, Page 9
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