TO-DAY'S DINNER

Dominion, Volume 6, Issue 1664, 3 February 1913, Page 2

TO-DAY'S DINNER

(Speoially written for The Dominion.) MONDAY. Hotoh potch. Cold beef. Salad. Junket. Slewed apricots. HOTCH X'OTCII. Two pounds neck of lamb/one pint .chopped young .carrots, turnips, and cauliflower, half a lettuce, three-quarters pint of green peas, one half-pint of broad beans,, a few spring onions, two quarts water, one teaspoonfnl of salt, pepper, two teaspoonfuls of Bugar.i Put the meat and salt on with cold .water. When it , comes to the boil skim it carefully. Let the cauliflower and lettuce lio in salt and water for half on hour. Break the cauliflower up into little sprigs, and chop tho lettuce. Shell the peas and skin tne beans. Pare' the turnips, sorapo tho carrots and chop them small, with the onions. Put all tho vegetables, except one half-pint of peas, into tho boiling liquor. Boil Slowly ; for three or four hours, according to the age of tho vegetables. When the soup is half made add the rest of the peas and tho sugar. When ready remove the mutton and 6erve. Serve the mutton separately.. ; FOR TO-MORROW. Half a pound haricot bean 9, two pounds tomatoes, one beetroot, small piece of celery, loin of mutton; cauliflower, stale bread, peaches. . .