Thank you for correcting the text in this article. Your corrections improve Papers Past searches for everyone. See the latest corrections.

This article contains searchable text which was automatically generated and may contain errors. Join the community and correct any errors you spot to help us improve Papers Past.

Article image
Article image
Article image
Article image

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..^ : '

Permanent link to this item

https://paperspast.natlib.govt.nz/newspapers/DOM19071014.2.13.1

Bibliographic details

Dominion, Volume 1, Issue 16, 14 October 1907, Page 3

Word Count
245

TO-DAY'S DINNER. Dominion, Volume 1, Issue 16, 14 October 1907, Page 3

TO-DAY'S DINNER. Dominion, Volume 1, Issue 16, 14 October 1907, Page 3

Help

Log in or create a Papers Past website account

Use your Papers Past website account to correct newspaper text.

By creating and using this account you agree to our terms of use.

Log in with RealMe®

If you’ve used a RealMe login somewhere else, you can use it here too. If you don’t already have a username and password, just click Log in and you can choose to create one.


Log in again to continue your work

Your session has expired.

Log in again with RealMe®


Alert