TO-DAY'S DINNER.

Dominion, Volume 3, Issue 899, 19 August 1910, Page 9

TO-DAY'S DINNER.

(Specially written for The Dominion.) FRIDAY. Lentil.sonp. Fritot of smoked fish. Potatoes, Apple pudding. FRITOT OP SMOKED FISH. Six ounces fish, .one ounce butter, one ounce of dour, quarter pint of null;, cayenne and salt to taste. Ono dozen bearded oysters: ' Scald the fish, remove tho skin and bones, and chop the ilesn finely. Make a sauce by melting the butter in a small pot, mix in tho flour, add the milk, stir until it boils, and boil three minutes until tho panada leaves the sides of the saucepan clean, then add the fish, seasoning- to .taste, and it you have it one tnblespoonful of thick ci'eain; then spread the mixture on a plate to cool, "i'ake pieces of tho'mixture,, roll into small egg shapes, make a nolo'in'the centre, and put inside each one an oyster previously sprinkled witn cavenno and lemon juice; close up carefully, using flour on.tho hands wmle shaping them, dip. in egg anil crumb, and ■fry in hot fat. Drain on paper, and garnish with parsley. Serve hot. FOR TO-MORROW. Vegetables for soup, one .and a half pounds sausages, one tgg, turnips, apricots, one quart, and half a pint ot niUK. FOR SUNDAY. Clean stock, leg of mutton, six onions, cauliflower, threo eggs, peaches. FOR SUPPER, , Two pounds fillet of veal; bacon, pastry, two dozen oysters, aspic jelly, salad, stale sponge cake.