TO-DAY'S DINNER.
(Specially written for The Douinion.) ' WEDNESDAY.Rice Soup. Curried Mutton Cutlets. Potatoes. , Green Peas. Stewed .Greengages. Boiled Custard. Prune. Tart.. , \ PRUNE TART. , Ten ounces:short crust, Jib. prunes, ioz. loaf sugar, i pint water, thin rind of J lemon. Put sugar, water,'and lemon en to boil. When boiling, add the prune" and cook gently until soft. Pour out to cool. Cut the short crust into 2 pieces, one- a little larger than the tin, which has previously been greased. Line the tin with paste, and wet round the. edge of tho underorust. Put the prunes in, roll out tho other piece of. short crust, and lay it over tho prunes. Trim round the 'edge, and pinch toother. Glaze over white of egg or-water and sugar. Bake in a hot oven 15min., and then in a moderate oven another 15min. . FOR TO-MORROW. ■'. . Pearl barley, stock, 21b. steak, pasty, ox kidney,; vegetable marrow, apricots, cream. ..'.,..' ':...'
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Dominion, Volume 6, Issue 1654, 22 January 1913, Page 2
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153TO-DAY'S DINNER. Dominion, Volume 6, Issue 1654, 22 January 1913, Page 2
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