TO-DAY'S DINNER.

Dominion, Volume 2, Issue 330, 17 October 1908, Page 11

TO-DAY'S DINNER.

PRACTICAL SUGGESTIONS BY AN EXPERT. • (Specially written for The Dominion.] SATURDAY. . BteWed Ox Tail. - Potatoes. ■ Cabbage.. . Pancakes.' Cheese Pudding. i . ~ CHEESE PUDDING. Half pint milk, 1 slice bread, 2oz. cheoso, salt and,pepper, 1 egg. Boil tho milk and pour it over the bread. : Beat well, and when cold add the cheese and seasoning. Beat up the egg and add it. Pour into a buttered piedish, and bako in a brisk oven for 10 minutes. SUNDAY. "V" Julienne soup, roast lamb, 'mint sauce, potatoes, ' asparagus,. cabinet;■ pudding, stewed rhubarb, cream. SUPPER.. 1 Cold lamb, galantine of beef, salad, fruit talad, cassel puddings, cream. CABINET PUDDING. Twelve preserved cherries, 4 sponge cakes, 6 ratafias, 1 pint milk, loz. castor sugar, i eggs, 15 drops of essence of vanilla. : Butter a pint-and-half mould, ornament the bottom with cherries, break in. the sponge, and put into the mould, also the ratafias. Put 4 yolks and 2 whites. of. .eggs .into., a. basin with the. sugar; whip them lightly together, stirring in the milk by'.degrees and the vanillas pour ; this mixture over, the cakes in the mould. Coverjho mould with a piece of buttered paper, ana steam for about. jhr. Turn the pudding out carefully and serve. . FOR MONDAY. . Neck of mutton, spinach, suet, 3 eggs.