TO-DAY'S DINNER.

Dominion, Volume 6, Issue 1639, 4 January 1913, Page 10

TO-DAY'S DINNER.

(Specially written for The Dominion.) SATURDAY. Julienne Soup. Mutton Cutlets and Tomatoes, hew Potatoes. Vcgotablo Marrow, Peach Souffle SUNDAY. . . Green Pea Soup. Boast: Stuffed Veal. New Potatoes. French Beans. Vicnnoiso Pudding. Chartreuso of i Oranges. SUPPER-. Cold Veal. Salad. Mayonnaise of Chicten. Strawberry Croutons. Trifle. . STRAWBERRY CROUTONS. Six small macaroons, 1 gill sweet jelly (melted), J gill whipped cream, 1 tublespooniui strawberry'jam, a few drops carmino, i) sheets gcintino dissolved in a tablespoonful of water.. A few.: drops, of lemon juice, chopped pistachio nuts. Rinse out six small pattypans w(th cold watorj and coat them witn jelly. Put a macaroon in each, sprinkle each macaroon, with a few drops of brandy, and fit] up the patty-pans with: jelly. Hub the jam through a hair-sieve,-and add the dissolved gelatine. Mix iu the whipped cream, flavour with a few drops, of lemon juiio and bi-'andy, and colour a pale pink with carmine. 'When, the; mixture' is just going to set put it in a forcing-bag, with roso pipo.'' Turn out -the jellied macaroons and pipe cream on top of each pyramid fashion. Sprinkle with chopped pistachio nuts, and decorate with fancK fully-cut pieces of jelly.