TO-DAY'S DINNER.

Dominion, Volume 5, Issue 1315, 19 December 1911, Page 9

TO-DAY'S DINNER.

I Specially written foi' The Dominjon.l ■ TUESDAY. Corucd- beef. Carrots.- Turnips. Dumplings. Potatoes. CLEAR PXxXEAPPLE JELLV. One tin whole pineapple, H pints watei, mid two lemons (thinly, peeled), juice three ■ lemons (strained), soz. loaf-sugar, 3oz. gelatine, two whites and shells of Pound the pineapple and -put it in a largo stpwpau" with the pineapple syrup, water, lemon rind, lemon juice, loaf susrar, selatine, and slightly whisked whites and .<.he!ls of the eprs;s. Stir ovor the firo with a whisk until the gelatine* has dissolved; then whisk tho mixture until it is almost boilin.ir. Stop whisking and let it boil ruiickly for five ininutes. Care must bo taken it does not boil over. Draw the pan from the fire, put the lid on. and leave the jelly to settle for eight minutes. Turn a chair upside down and rest the seat on a table. Tie a clean, nther coarse, tea-cloth to and over the four and put a basin underneath tho cloth on tho seat of the chair. Scald the cloth, and have a second basin in readiness. Pour the jelly into tho cloth. As it runs through take, out tho first basin; slip" the second one in its place, and empty the jelly back into the cloth. This must bo repeated until tho jelly runs through quite clear. Kinse a mould with cold water, fill it with jelly, and when set turn out. FOR TO-MORROW. Two pounds steak, cut about two inches thick, veal forcemeat, stock, cauliflower, breadcrumbs, preserved ginger, ground ginger.