TO-DAY'S DINNER.
• ; - PRACTICAL SUGGESTIONS ■ BY'AN • EXPERT. , .''■■ Especially Written for The Dominion.) FRIDAY. Haricot Puree. _ . Curried potatoes with rice. Spinach, vegetable marrow, with parsley sauce. • Savoury rice pudding. Cherry .tart. Fruit. ■'.■■'. Curried Potatoes. • Method.—Cut somo cooked potatoes into dice about the size of a large caramel. Then mako some curry gravy, just the same way as would Bo done for curried meat or eggs, i.e., try chopped onion and apple,.or rhubarb, in a tablespoonf ul of dripping, and when a golden brown add tho carry powder, and fry it. Then add a tablespoonful of flour 'and a pint of water. Cook this for about half an hour, add the potato, reheat, and serve with rice. Pickle, jam, lemon juice, or vinegar, etc., are added to improve the flavour of the gravy. . Savoury Rice. Method.—Make a rice pudding without eggs or sugar, and add to it (before baking it) about half a cup of grated cheese and some Salt and pepper. Bake it rery slowly.
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Dominion, Volume 1, Issue 50, 22 November 1907, Page 3
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163TO-DAY'S DINNER. Dominion, Volume 1, Issue 50, 22 November 1907, Page 3
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