TO-DAY'S DINNER.
(Specially written for The Doirraios.) SATURDAY. Potato Soap. , Stewed Ox-tail. Now Potatoes. French. Boons. Plain Cabinet Pudding. Stewed' Fruit, SUNDAY. Green Pea Soup. Boast Lamb. Mint Sauce. New- Potatoes. Cauliflower, Apricot Pio. Cream, SUPPER. Cold Lamb. ; Salad. Meringues, Pruit Salad. PLAIN CABINET PUDDING. Two.thin'slices of white bread and butter, 1 tablespoonful raisins or sultanas, 2 gills hot milk, 2 eggs, 1 dessertspoonful, sugar, vanilla essence. Grease a puddins-bowl and decorate with the prepared sultanaa] or raisins. Cut the bread and butter into small pieces, and put them in the bowl. Add the sugar and the rest of the sultanas. Beat up the eggs; add the hot milk and vanilla. Strain over' 1 the bread. Coyer the pudding-bowl with buttered-paper, and let it stdnd for 15 miriutos, 80 that the bread may swell and absorb some of the milk. Then steam the pudding very gontly until firm to the touch (about an hour). The water, in the pan must not boil, or the milk' will curdle. When cooked, turn the pudding into a hot dish and pour round custard sauce.
Permanent link to this item
Hononga pūmau ki tēnei tūemi
https://paperspast.natlib.govt.nz/newspapers/DOM19121228.2.96.1
Bibliographic details
Ngā taipitopito pukapuka
Dominion, Volume 6, Issue 1634, 28 December 1912, Page 10
Word count
Tapeke kupu
181TO-DAY'S DINNER. Dominion, Volume 6, Issue 1634, 28 December 1912, Page 10
Using this item
Te whakamahi i tēnei tūemi
Stuff Ltd is the copyright owner for the Dominion. You can reproduce in-copyright material from this newspaper for non-commercial use under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International licence (CC BY-NC-SA 4.0). This newspaper is not available for commercial use without the consent of Stuff Ltd. For advice on reproduction of out-of-copyright material from this newspaper, please refer to the Copyright guide.
Log in