TO-DAY'S DINNER.
fSpeolallj written for Tne Dominion,l SATURDAY, Haricot Soup. \,oal and Horn, Pie. Potatoes. French Beans. Tapioca Custard Pudding. Stewed Rhubarb, SUNDAY. „ Julienne .Soup. - • • Roast Beef. Yorkshire Pudding. Potatoes. Green Peas. Cabinet Pudding. Rhubarb Sago. SUPPER, Cold Beef. Salmi. Lobster Mayonnaise, Apricot Eggs. Fruit Salad. APRICOT KGGS. Half-tin apricot's, half-pint cream,. a spoiigo cake, srugar, flavouring. Cut tho sponge cake into shoes, lay in a glass-dish, spri.nklo with the juice from wo apricots. Whip up tho cream until stiff, add the sugar and flavouring; put into a forcing bag with a plain tuljo, force a ring of this on each piece of cakc, drop half an apricot in the centre of each, and sprinkle a very little ■ nutmeg -oil top to represent pepper,
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https://paperspast.natlib.govt.nz/newspapers/DOM19121116.2.86.2
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Dominion, Volume 6, Issue 1599, 16 November 1912, Page 10
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124TO-DAY'S DINNER. Dominion, Volume 6, Issue 1599, 16 November 1912, Page 10
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