TO-DAY'S DINNER.

Dominion, Volume 1, Issue 27, 26 October 1907, Page 3

TO-DAY'S DINNER.

PRACTICAL SUGGESTIONS BY AN EXPERT Specially Written for The Domnio> ) SATURD \Y Roast Veal and Seisonmg ' Pot-itoes Ciuliflowtr Stewed Rhubarb and Ride , ' SUNDAY Roast Lamb and Mint, or Ronst Beef 'Poos!; and Potatoes. Mncedoine of Trcit Dcsseit * Supper —"veal and ham pie, lemon pudding, Bavoury eggs , If preferred, overy dish except the ro?st and Tegetables maj be prepared on Satnrdaj Micedome of IYuit Make some verj clear jell), 01 the followine jelly —Cut foui of golatmo into small pieces, add one ind a half pounds, of sugar and tio glasses of water, stir in six glasses of boiling water, flavour with lemon ji.ice or citric, acid crystals and lemon essence, ind col our it with saffron and cochinoil mixed, and stn until melted If clear jollv has been made ;iti should not be coloured. ' Put one and a half cnpfuls of jelly into a mould, adding one sup of stoned prunes to it \\ lien ■■et idd two eups of cool jollv and banana mixed to gtther. V hen et add more lnut and jollv, or plain jell) 'iurn out, and c enc garnished with chopped jell) or ueam that has been put through an icing pipe