TO-DAY'S DINNER.
(Specially written for The Dominion.) SATURDAY. Celery Soup. French Cutlets. Maslicil Potatoes. Stewed Looks.. Sago Pudding. Baked Apples. SUNDAY. _ Julienne Soup. Colonial Goose. Baked Potatoes. Cauliflower. Cabinet Puddiug. Fruit Tart. SUPPER. Chicken Mould. Sardines in Aspic. Salad. Lemon Jelly. Caramel Custard Puddings. FRENCH CUTLETS. ' Five, 7 or 9 mutton cutlets. Potato chips. Some green butter. Thin elites ot baeon. Trim the cutlets, leaving 1 inch bare bone. Grease a gridiron and prill the cutlets from 7 to 10 minutes', turning them twice i minutes before they aro cooked. Put the bacon made into rolls beside tho chops. Lift the outlets on t'o a hot dish, put n little -green butter on each, servo potatoes in the middle, and bacon between the cutlets.
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Bibliographic details
Dominion, Volume 4, Issue 1234, 16 September 1911, Page 10
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124TO-DAY'S DINNER. Dominion, Volume 4, Issue 1234, 16 September 1911, Page 10
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