; 'Practical; suggestions by an' ivy';,- : expert.. : • (Specially Written, for The Dominion.) v MONDAY. :-. . Cold Lamb, Salad, .Irish Stew, Potatoes, , • Cabbage.'. ' '. Baked Applo JJumplings. APPLE DUMPLINGS. - Method.—For every large apple use 1J ounces of flour and about J ounco of dripping. Rub tho dripping well into tl»e flour, and then add a pinch of salt and a pinch of baking powder. Then make the, flour luto a stiff dough with some cold water, and cut it into as many pieces as there are apples. The apples should be peeled and then cored without breaking them. Put an apple on, each piece of dough, and fill the place where the core was with sugar and cloves', or with jam. Then work the dough up round the apple. The less dough thero is round the apple the nicer the dumpling will he. Bake them in a moderate oven until the apples are soft, and then serve them with sugar sprinkled over them. An apple dumpling should bo all covered with crust and Took like a ball, but sometimes the apples aro very watery, and they will break through the crust while they are cooking. .- - FOE TO-MOEEOW. "'■ Ingredients.—Shoulder of _ mutton, onions, lettuce, peas, or a small piece of cucumber (stock for soup, or some milk), almonds, pastry.
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TO-DAY'S DINNER., Dominion, Volume 1, Issue 46, 18 November 1907
TO-DAY'S DINNER. Dominion, Volume 1, Issue 46, 18 November 1907
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