TO-DAY'S DINNER.
PRACTICAL SUGGESTIONS BY AN EXPERT. (Specially Written foi Tun Dominion) , Vegetable Curry and Rico * Co'd Lamb and Silad Potatoes Boiled Celery Boiled RoljjPoly I'udding The snecess of a cuny depends upon skilful flavouring, and this can onl) bo gained b> practice '■ .'v.i.'-.'.v.k'iiiij- ■<:■;.;\'; z TTHTin- ";-'■.'■ y;.. -•■■• "'; '■' '"'"""£ :'.';' VEGETABLE. CTJEBT/'.;,-'" ,; : , ". ■ Method a;ciirry,gr.ivy in : thei usual,.way, .;i.e.,, fry a;cliopßed onion and a'fehoppedlapple'elowly.in.a.tablospobnful of "dripping :uritil. they, aro,'a. golden brown. Next add - to ! 'theni':'a : 'Htoe.curry powder,. : and. : ffyj'it. ''The-quaritity-bf .curry powder, do-' ;'peridsTipoh''tKebrarid, i; etc:' A'.'ciirry should :f not.' : bV''so - -'liot:that' : it' : is' unpleasant !tb eat. .Curry -powder* should;■always-be- fried,';as\it contains- that v do:-not, give, flavour ,so well in any other way. Nextiadd:a tableepbonful of flour, and fry it. Then add a pint and a' half of water,.or. stock A little sugar, . salt,'peppor, and a little viricgarare all that is necessary, to a curry ■; gravy- for, vegetable jcurry^.f i No"w , 'cut.some cooked vegetables into neat pieces—a-ihixturo of'potato, carrot, peas, turnip, l etc.,-is best. When tho curry gravy has beeri : cooking for'about three-quar-ters ofvan'';hoiny.:.taste.<it,\ and;isee .that it is nicoly "flavoured. Then ■ put ; the vegetables into it just in time,'tb -heat-' them. Serve the curry-.with: rice/, and(iSlice.".; of:.' r ;lemm> and. cncuiiiber 'is 'oneshandy.,; If ■ skilfully jnade, this , 'dish'is 1 r a gfcat'i'avourite.,; "_ - ' ;; ! ' T -i'^ 1;; ' ;> 'FoE n^-MbfeEpw : ;! ! ,.;' ■; ; .:^. . ingredients. for. to-morrow"s ..menu.—Loin.' of mutton," potatoes, 'spinach;' thyme, "onion,' parsley,'! one pi"t bt" milk; ; two • ur'■ three/stalks -of . celery, , . grpuiid;,rice,,,one. ( ;lembn,;. two eggs,,.and.,corn--1 Aour. fof' the"eauco. V, ; '', •' ";',.„„V ;...':,,;,. '' ■'' £'vw*•. ■ ■ '■■' : %■ .'.'^RTBUDB ;JVEY..^ : '
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Bibliographic details
Dominion, Volume 1, Issue 16, 14 October 1907, Page 3
Word Count
245TO-DAY'S DINNER. Dominion, Volume 1, Issue 16, 14 October 1907, Page 3
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