TO-DAY'S DINNER.
rSpeoially Written for Thb Dominion,] SATURDAY. Artichoke soup. Pork sausages in hatter. 'Potatoes. Turnips. Stewed fruit Sago pudding. SUNDAY. Julienne soup. Roast park. .Applo sauco. Now potatoes. Brussels sprouts. Rhubarb pudding. Baked custaixl. FOR SUPPER, Cold roast pork. Salad. Charlotte ruese. Strawberry jelly. • CHARLOTTE RUSSB Set some jelly in the bottom of a plain tin, and decorate with chopped pistachio nuts and cherries and violets. Take six or seven spongo finger biscuits and trim them evenly; fit them tightly round the sides of the tin. Next make the filling Ingredients: Half a pint oroain, one gill milk, sugar and vanilla, a few drops lemon juice, half an ounce gelatino dissolved in half a gill of water Half whip the cream, stir in the sugar, milk and flavourings, and add tho'dissolved gelatine. Leave until almost set, and then pour into the prepared tin. When set, trim off the ends of tlio biscuits level with the cream. Dip the mould in water and turn out. Serve daintily decoratod with choppod jelly and whipped cream put through a forcer.
Defianoo Butter. All Grocers*
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Dominion, Volume 6, Issue 1830, 16 August 1913, Page 10
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182TO-DAY'S DINNER. Dominion, Volume 6, Issue 1830, 16 August 1913, Page 10
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