TO-DAY'S DINNER.
[Bpeoially Written for The Dominion.] WEDNESDAY. Lentil soup. Corned beef. Dumplinffs. Potatoes. Cm-ots, Turnips. Parsnips. Fig pudding. Fig sauce. LENTIL SOUP. One quart well-flavoured stock, ono pint lentils, one largo carrot, (lvroo onions, two parsnips, one dessertspoon flour, salt and pepper. Put tho lentils in a basin of cold water! let them soak all night Next day drain off tho water, wash and prepare tlio iuid put on witli the lentils and' stock. Boil very slowly two or two and a half hours till the lentils are tender; stir frequently to preveiit burning. When cooked, put tlie contents of the saucepan throug-h a hairsieve. Return to tlio saucepan and add the flour, blended smoothly with a littlo stock; season to taste; stir till tho soup thickens; if too thick add a little more stock. Serve with nicely-fried sippets of bread, sprinkled with chopped parsley. FOE TO-MORROW. Stock. Artichokes. Cold comcd beef. Cold luashed potatoes; lib. suet. Defiance Butter. All Grooer*.'
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Dominion, Volume 6, Issue 1761, 28 May 1913, Page 2
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162TO-DAY'S DINNER. Dominion, Volume 6, Issue 1761, 28 May 1913, Page 2
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