TO-DAY'S DINNER
(Bpoei&Uy written for Tnn Dominion.) SATURDAY. [arioot Bjfm Soup. Veal Cutlets. Bacon. Potatoes. Frenoh Beans. Boiled - Peach Pudding. SUNDAY. Julienne Soup. Roast Stuffed Fowl, tread. Sauce. Potatoes. Green Peas. Sago. Plum Puddiiiß. Stewed Fruit. Baked Custard. FOR SUPPER. told Brisket of Boef. Salad. Fruit Salad. Cream. < FRUIT SALAD. . Fruit mixture—l small bunoh black [rapes, 1 small bunch green grapes, 1 angerine, bananas, G French plums, 1 lozen cherries, 3 or 4 pieces preserved ruit. Syrup—Jib. leaf sugar, a little onion juice, J- pint water, J gill maras:hino. Skin and 6tono tho grapes, 6tono ;ho ohcrries and French plumß, remove ;be 6kihs and pith from tho orange, slice ind rcmovo tho seeds, slice tho bananas ind preserved fruit, and put all the fruit ii . a basin. Boil the water and sugar :ill* thick syrup, add the lemon juice and iciuour, and pour ovor tho fruit mixture. Hover over and set aside till cold. Chili »i ice if desired. Pour into a glass dish rod serve. '
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https://paperspast.natlib.govt.nz/newspapers/DOM19130208.2.94.1
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Dominion, Volume 6, Issue 1669, 8 February 1913, Page 10
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166TO-DAY'S DINNER Dominion, Volume 6, Issue 1669, 8 February 1913, Page 10
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