TO-DAY'S DINNER
(Spwially written for Tan DoitiNiOH.) FRIDAY.. ■ 11 ilk Soup. Fish Pudding; Egg Sauce. Potatoes. Baroness Pudding. Apricot Jelly. BARONESS PADDING. Half a pound flour, lib. suet, Jib. stoned Taisins, 1 egg, U gills milk, pinch of salt; Chop tho 6uet finely, stone the raisins, cut them in half, mix with the flour, salt and suet. Beat tho eggs, add the milk, and Btir into the dry ingredients. Mix well. Tio into a floured cloth, boll from four to five hours. When cooked, turn out and pour round sweet melted butter sauce. FOR TO-MORROW. Stock. Harioot Beans. Two Pounds Veal. Bacon. French.Beans. Suet. Peaches. . FOR SUNDAY. ■• . Stook, fowl stuffing, etalo.bread, green poas, 2 tablespodnf ills sago soaked overnight in i cup milk. Raisins. Fruit for "6towing, ■-■ --\ . FOR STJPPER. . Fruit'-for Fruit Salad. Brisket of beif boiled and pressed. Salad.
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Dominion, Volume 6, Issue 1668, 7 February 1913, Page 2
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139TO-DAY'S DINNER Dominion, Volume 6, Issue 1668, 7 February 1913, Page 2
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