TO-DAY'S DINNER.
Sj fSpeciallj written fcr The Dominion.] | FRIDAY. £ Rice Soup. Stewed Oysters. Macaroni J and Tomatoes. Quince and Apple I Tart. | STEWED OYSTERS. 3 Two dozen oysters, 2 tablespoonfuls of J Muu cream, 1 dessertspoonful of butter, 1 t dessertspoonful of ilour, a tiny piece ol* lemon peel, a few drops of lemon juice, J a pinch of cayenne pepper, salt. Drain the liquor from the oysters ami lieat in a smalt saucepan. Melt the butter iu a g cup, and mix in the flout-, taking care Li there .are no lump?; add the cream, and £ pour into the boiling liquor, and eook for § live or six minutes; add the oysters and i seasoning, but do not let it boil again; I let it stand until the oysters are quite J, hot, and pour into a hot uish. Milk may £ be substituted for cream, but must bo jj added after the sauce is made. jj FOR TO-MORROW. £ Rabbits. Bacon. Vegetable Marrovr. I. .. Apples. Broadcruinbs. S FOR SUNDAY, j 21b. Tomatoes. Stock. Sirloin of Beef. : Parsnips. Peaches. Pastry. FOE SUPPER. Salad. _ Two Dozen Oysters. Pastry. Stale Spongo Cake. Custard.
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Dominion, Volume 5, Issue 1418, 19 April 1912, Page 9
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189TO-DAY'S DINNER. Dominion, Volume 5, Issue 1418, 19 April 1912, Page 9
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