TO-DAY'S DINNER.
[Specially written for The Doiiinion.l FRIDAY. Pea soup. i'ried ■ whitebait. Mashed potatoes. PJain cabinet puddiiij;, ' PLAIN CABINET PUDDING. Two thin slices of white bread and butjer, 1 tablespounful raisins or sultanas, 2 Kills of hot milk, 2 eggs, 1 dessertspoonful sugar, vanilla essence. Grease a pudding bowl, and decorate with the prepared sultanas or raisins; cut the bread and milter! into small pieces, and put then) into the bowl; add the sugar and the rest of the sultanas. Ik-at up the eggs, add tho hot milk and vanilla; strain over tho bread. Cover tho pudding bowl with buttered paper; let it stand 15 minutes, so that the bread may swell and absorb 'some of the milk. Then steam the pudding gently until firm to the touch (about an hour). Tho water in the pan must not boil, or tho custard will curdle. When cooked, turn the pudding oS to a hot dish and pour custard sauco round. FOR TO-MORROW. .Two pounds artichokes. White stock. Two pounds veal. Ham. Pastry, Turnips. Rhubarb. FOR SUNDAY.' Curry powder. Sirloin of lieef. Asparagus. One tin nectarines. Cream. FOR SUPPER. Lobster. Mayonrfaise. Salad. Genoese pastry. Apricots. Cream.
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https://paperspast.natlib.govt.nz/newspapers/DOM19121018.2.3.1
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Dominion, Volume 6, Issue 1574, 18 October 1912, Page 2
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194TO-DAY'S DINNER. Dominion, Volume 6, Issue 1574, 18 October 1912, Page 2
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