TO-DAY'S DINNER
(Speoially written for The Dominion.) FRIDAY. Haricot Soup. Boiled Hake. Egg Sauce. Potatoes. Apricot Charlotte. Cream. HARICOT SOUP. One pint of dried haricot beans. 5 pints of stock, 1 pint of milk, 2oz. butter, 2oz. flour, a bunch of herbs, 1 carrot, J turnip, 1 onion, salt and pepper, croutons. Soak tho beans overnight, drain, put on with the vegetables cuit up roughly, herbs, flavouring, and stock, and simmer until soft. Rub through a sieve, wipe 'out tho saucepan, melt the butter, stir in the flour, and cook for 3 minutes. Add tlio pureo and milk, stir .until it boils, and thickens. Add more flavouring if necessary, Sorve with' croutons. FOR TO-MORROW. Carrots, stock, sheep's brains, turnips, fruit, cream. : . FOR SUNDAY. ' . Tomatoes, stock, shoulder of pork, stuffing, _ apples, groen peas, peaches, blackberries, stale bread, cream. FOR SUPPER. ■Ox tongue, salad, aprloots, epongo cake, fruit, gelatine, cream.
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Dominion, Volume 6, Issue 1674, 14 February 1913, Page 2
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148TO-DAY'S DINNER Dominion, Volume 6, Issue 1674, 14 February 1913, Page 2
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