TO-DAY'S DINNER
(Speolallr writton for The Dovinioh.) WEDNESDAY. Green pea soup. Curried mince. Potatoes. French beans. Blancmange. Stewed plums. GHEEN PEA SOUP. Ono pound green peas, pepper and salt, sprig of mint and paTsley, one pint boiling light stock. l'ut tho peas, mint, parsley, and pepper iiiid salt into thv boiling stock, and cook until tender (about half an hour). Remove tho mint and, parsley; and rub the soup through <i hair sieve. Return to rinsed pan and reheat. , : FOR TO-MORROW. " ' Celery, stock, two pounds veal cutlets, bacon, lemon, green peas, suet. Defiance Butter Is. per lb. All Grocers.*
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Dominion, Volume 6, Issue 1679, 20 February 1913, Page 2
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99TO-DAY'S DINNER Dominion, Volume 6, Issue 1679, 20 February 1913, Page 2
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