TO-DAY'S DINNER.

Dominion, Volume 5, Issue 1383, 8 March 1912, Page 9

TO-DAY'S DINNER.

(Specially written for The Dominion.] FRIDAY. Scalloped oysters. Macaroni nu tomate. Biotii bread. Blackberry pudding. Cream. JIACAIiONI All TOMATE. Quarter pound macaroni, half a pint of tomato puree, one tenspoonful of chopped onion, salt and pepper, one ounce butter, two tablcspoontuls grated cheese, two ounces breadcrumbs. Jioil the macaroni in inilk and water or weak stock. Butter a flat dish. Cook the tomatoes with the onion in n small piece of butter until tender, and then nut through a sieve. There should be a half pint of puree. Put the macaroni into the dish and sprinkle over it the breadcrumbs, cheese, pepper and salt. Pour over all the tomato puree, sprinkle the top with breadcrumbs and cheese, ami put the butter all over in little bits.- Hake for about half an hour and serve very hot. FOR TO-MORROW. Loin of mutton, French beans, apricots, pastry. FOR SUNDAY. Tomatoes, stock, 6 or 71b. fillet of beef, veal forcemeat, green peas, cocoa, essenct of vanilla. FOR SUPPER. Mayonnaise, lobster, salad, blackberries gelatine, fruit salad, cream.