TO-DAY'S DINNER.
(SpeeUUy written far Th> DcinmeaJ SATURDAY. Roast leg of mutton. Red currant jelly. Potatoes. Cauliflower. Bakewoll tart. SUNDAY. Roast limb. ■ Mint sauce. Potatoes. Green Peas- Sponge pudding. Stowed fruit. Cream. SUPPER. Ox tongue. Salad- Apricot jelly. Gooseberries and custard. APRICOT JELLY. One tin apricots, juice of one lemon (strained), 2ra, castor sugar, ljoz. gelar tino, i pint water. Put the apricots and syrup through a fine wiro sieve, and add tho sugar and lemon juice. Dissolve the gelatine in the water, strain.it to the fruit, and pour, the mixture into a wet mould. When set, turn out the jelly and serve with cream or custard. The pulp should measure five gills after it has been passed through the sieve.
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Dominion, Volume 5, Issue 1301, 2 December 1911, Page 11
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121TO-DAY'S DINNER. Dominion, Volume 5, Issue 1301, 2 December 1911, Page 11
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