TO-DAY'S DINNER.

Dominion, Volume 2, Issue 437, 20 February 1909, Page 11

TO-DAY'S DINNER.

{Bpeoiilljr written for Tn« Dohihion.] ■ &YTUKDAY. Grilled -Potato Chips. Stowed . Cucumber. Marmalade Pudding. SUNDAY. ' Tomato Soup. Roast Fillet of Veal. '■ Stuffed and Baked Potatoes. Green -Peae. • Blackberry and Applo Tart. Tapioca, Custard. ■ .Cream." . SUPPER. Cold Veal. Oyster Patties. Salad. Neotarino - Shape. Swiss. Koll. Cream. TOMATO SOUP. ■ Two lbs. tomatoes, 1 quart of stook, 1 onion, |oz. : butter,'2 .tablespo'ontuls of sago, pepper ana: Bait to taste. Put the stock into a saucepan, i'aiid ;.wh'en':'boiling : in ;; the r6ago,, , aiid ; boil until tho sago is quite clear. . Slice the tomatoes and onion/'put.theminto a' 6auce--pan with the butter,: and' cook for about three-quarters of'an liour. '-Then-rub ; through: a . hair sieve. l Ketnrn the tomato puree and tho stock to tho. saucepan, reheat,, season, and serve. ' Just before serving- add a little cream if liked to the soup, ,it improves the flavour. . .FKUIT SHAPES. : -When -making - fruit shapesboil'the fruit r with sugar and - ; water; to a pulp, , then pass it ~,j through a sieve,and allow' ; loz; of. gelatine to every ■ pint ■of puree. -. Set in a mould niid servo 1 with ; wKipped cream. - • Cars - talieu .in sweetening aiid flavcuriiig. tie. fruit.• -