TO-DAY'S DINNER
(Spooi&lly written for Thb Dominioh.) i SATURDAY. ; Pea Soup. Mutton Collops. Potatoes, : French Beans. Apricot Sponge. i Chocolate Padding. SUNDAY. Potage Royale. Roast Stuffed Veal. Bolls [ of Baoon. Potatoes. Cauliflower. Peach Pie. Cream. SUPPER. V Oyster Patties. Cold Veal. Salad. ' Dutch Flummery Trifle. DUTCH FLUMMERY. Three-quarters of an ounoe gelatine, Goz, sugar, 3 yolks of eggs, 2 lemons, rind and juice, J pint sherry, i pint water. ■; Put all the ingredients, except the yolks, into a saucepan. Stir until all the gelatine is melted, and allow this to infuse foy about 10 minutes; then pour on to the yolks, strain back into tha pan which must be linsed and stir over tho fire until tha yolks are cooked. Pour into a basin,: Mould when cold and when set turn out. Defliince Butterls. : Id. per lb.' All Grocers'
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Dominion, Volume 6, Issue 1699, 15 March 1913, Page 4
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139TO-DAY'S DINNER Dominion, Volume 6, Issue 1699, 15 March 1913, Page 4
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