TO-DAY'S DINNER.

Dominion, Volume 5, Issue 1532, 30 August 1912, Page 3

TO-DAY'S DINNER.

(Speciallj writtsm for The DeuistioM.l fMDAY. Oyster .-oiip. l-'riccl hake. Dgg sancc Slashed potatoes. L-indijfnrno pudding. Macaroni cheese. IUCAKONI CHEESE. QuarteT pound macaroni, quarter pound cheese, half pint milk, one ounce butter, one ounce flour, mustard, pepper, and salt. Break the macaroni into small pieces, put it into boiling salted water, and boil until tender, about one hour, strain. Grate the cheese, melt the butter in a saucepan, stir in the flour, add the milk, and stir until it boils. Boil for thrco minutes, and season to taste. Grease a picdisii, put the sauce, cheese, and macaroni in the piedish in layers until the piedish is full.' -Sprinkle cheese on the top. Brown in the oven and serve very hot. FOB TO-MORKOW. Stock, two pounds steak, two dozen oysters, suet, cabbage. A Woodville Wedding. The wedding of Miss Lulu Bolton to Mr. Ralph Robertshaw was celebrated at Holy Trinity Church, Woodville, on Wednesday afternoon, when the church was crowded with friends and relations. The ceremony was performed by the Rev. Canon Eccles, assisted by the Rev. Noel Robertshaw, of Hastings. Miss Bolton was attended by four bridesmaids, Miss Maud Bolton, and Misses Beauehanip and Abercrombie (Wellington), and Miss Hartgill (Dannevirke). The bridegroom was supported by Messrs. K. Robertshaw, J. Bolton. Druce, and Knight. After the ceremony the guests were entertained at Oete by Mr. and Mrs. S. Bolton.