TO-DAYS DINNER.
Otottiall; wcftUn for-Ta« Dohimiom.) SATURDAY. Boiled bacon-and beans. Potatoes. Stewed fruit. Arrowroot pudding. SUNDAY'S DINNER. Oyster wrap. Boiled fowls and Bechamel g&oce. Apple meringue. Cabinet pudding. , SUPEEE.. • Pressed brisket of beef. Veal cake. Salad, ,I'rnit tart. Chocolate ehape. BROAD BEANS &ND BACON. To boil the bacon, wash it well, and put it iato a saucepan with enough cold (rater to cover it; let it boil, then skim, simmer 20 minutes to each pound, and 20 minutes extra..' When, cooked,, lift, it Dut, peel off the skin, and 'cover with brown breadcrumbs. Serve on ft hot dish, with beans and sauce in a Beparate dish. To boil tho beans: About 21b. of young broad beans; half an hour before the bacon is cooked take out two quarts of liquor from it and put into another i saucepan; add boiling water to refill the pan which has the bacon in. Let tho bacon liquor boil, put in the beans, and boil until soft. Drain' themi and pour parsley sauce over them.
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Bibliographic details
Dominion, Volume 3, Issue 770, 19 March 1910, Page 11
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171TO-DAYS DINNER. Dominion, Volume 3, Issue 770, 19 March 1910, Page 11
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