TO-DAY'S DINNER.
[Specially Written for The Dominion.] TUESDAY. Potato soup. Curried beef. Boiled rice. Potatoes. Leoks. Plum pudding. POTATO SOUP. One pound potatoes, 1 small onion, 1 stalk celery, loz. butter, 1{ pints stock (white if possible), salt to taste. Peel the potatoes and slice them. Molt tho butter in a saucepan, and add the sliced potatoes, celery, and onion. Put on the fire for G or 7 minutes, but do not let it colour. Pour tho stock! over them, and stir frequently with a wooden spoon. Let it boil gently until tho vegetables are quito cooked, then rub through a sieve, return to' the saucepan, and stir till it reaches boiling point. Pour into a hot tureen, and serve with fried sippits of bread. A little cream or good milk is an improvement.
FOR TO-MORROW. Stock. Vegetables. Two pounds loin chops (mutton). Pastry. Stale bread. Dofianoe Butter. All Grocers*
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Dominion, Volume 6, Issue 1808, 22 July 1913, Page 2
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150TO-DAY'S DINNER. Dominion, Volume 6, Issue 1808, 22 July 1913, Page 2
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