TO-DAY'S DINNER.
[Specially Written for The Dominion.] ' PRACTICAL SUGGESTIONS Bt AN /_ EXPERT. ■ ' SATURDAY. Macaroni Soup. Roast Beef. ■ Baked Potatoes. Bread and Butter Pudding. SUNDAY.. Roast Lamb. Mint Sauce. Mashed Potatoes. Peas. Palace Pudding. Leraon Tartlets. SUPPER. , Cold Roast Beef. Salad. Cheese Straws. Pino Apple Cake. ■ PALACE PUDDING. ' Ingredient!;.— lib. of breadcrumbs, 4 to 6 eggs, Jib. of flour, lib. of suet, Jib. candied peel, jib. currants, Jib. of sugar, 4 ra,v potatoes, ana i raw carrots grated, 1 teaspoonful of baking powder, and small pinch of salt. Method—Mis all the dry .ingredients together, and then beat the. eggs, adding water or milk to take tho. place of any egg that is not used. Add tho grated vegetables to_ the beaten eggs, and then mis all tho ingredients together, and ,boil the pudding for four or five hours —as long as possible. Serve it with or without sauce. ' i ' " EGG CUTLETS. / ( Boil three or more eggs until -the yolks are hard, and then chop them. Add salt, pepper, a good deal of chopped parsley, and anchovy or any other flavouring. It is not necessary to use flavouring. To those ingredients add breadcrumbs and a little white sauce or gravy left over from a previous dish. . The quantity of breadcrumbs depends on the price of the eggs. Shapo the mixture iuto cutlets, as in potato cutlets (Friday's paper). Egg and crumb them and fry in very hot fat. Servo with fried parsley. Some people prefer to serve them with parsley, sauce. ■ ' * ,
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Bibliographic details
Dominion, Volume 1, Issue 294, 5 September 1908, Page 11
Word Count
249TO-DAY'S DINNER. Dominion, Volume 1, Issue 294, 5 September 1908, Page 11
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