TO-DAY'S DINNER.

Dominion, Volume 4, Issue 1221, 1 September 1911, Page 9

TO-DAY'S DINNER.

(Specially written for The Dominion - .) FRIDAY. Crayfish soup. Fried flounders. Potato chips. Cabbage. Steamed bread and butter pudding. Baked apples. CRAYFISH SOUP. Ono pint of stock, half medium-sized crayfish, half a pint of milk, ono ounce and a half of butter, one ounce and a half flour, one blade of mace, two tablespoonfuls of cream, salt and pepper to taste. Pick the meat from the shell, pound the shell and souio of the meat in a mortar with one ounc;! of butter, then add one pint of stock, and simmer three-quarters of an hour. Strain and return to the saucepan, add the milk, thicken with the flour and butter, add tho cream and seasoning, and servo with quenelles. QUENELLES. Some meat from tho crayfish, some corrals well pounded, one ounce of bntter. Pound all together, and then pass through a sieve. Add egg and seasoning, and a few breadcrumbs. Shape into small balls and poacn. FOB TO-MOEROW. Head of celery. Ox tail. Turnips. Rasp- • berry jam. FOE SUNDAY. Two dozen oysters. Sirlcin cfbaef. Parsnips.. Dates. Apples. Pastry, • FOR SUPPER. Mayonnaise. Roast fowl. Salad. Apples. ' Jelly.