TO-DAY'S DINNER.
(SpeoiaUy written for The Dohwioh.) - ; ' SATURDAY.. Soup Maigre. Veal Cutlets and Bacon. Tomatoes New Potatoes. Chocolate Pudding, ■ CHOCOLATE PUDDING. Tiro ounces chocolate; V gill milk, 3«oz. breadcrumbs, l}oz. butter, ljoz. sugar, 2 small eggii, vanilla essence. Put tho milk and chocolate into a saucepan, and dissolve the chocolate; cream tho butter, break tho eggs, and separate tho yolks from tho whites; whip tho white stifflv; add tho yolks and a few crumbs to the butter and sugar, and mix thoroughly; add the chooolato ahd ; tho Test of the crumbs, and mix theso ingredients well together. Add tho whites and mix lightly and well. Pour tho mixture into a greased mouldj ,covor with a greased paper; steam steadily about three-quarters of an hour; turn the pudding on to a hot dish and pour custard sauco round. SUNDArs~DINNER.i , Tomato Soup. Roast Lamb. Mint Sauce. Now Potatoes. Green Peas. Apricot Tart. : Cream. •'■'•> FOR SUPPER. •/'.■.'■; Cold Lamb. Salad; Peach Jelly. Trifle.
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Dominion, Volume 6, Issue 1645, 11 January 1913, Page 10
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159TO-DAY'S DINNER. Dominion, Volume 6, Issue 1645, 11 January 1913, Page 10
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