TO-DAY'S DINNER.

Dominion, Volume 1, Issue 35, 5 November 1907, Page 3

TO-DAY'S DINNER.

■; PRACTICAL SUGGESTIONS BY AN ■.;■■. ■•.-.. EXPERT. ; (Specially Written for The Domikion.) < (By Dominica.) '■''■'.■■ . \ :. TUESDAY. Turnip Soup. : Baked Leg of Mutton. Red Currant Jelly. ■■■ Raked Potatoes. Leeks. Blanc Mange and Prunes.. Cheese Aigrettes. ■: ■ . ' CHEESE AIGRETTES. Irigrcdients.—3 eggs, Jib. of flour, loz.-Gutter, cayenne, and'salt to taste, of cold water, 3 or 4oz. of. cheese according to. the strength of> flavour in the-cheese. Mothod.—Put the water and butter on to boil, and when it begins to.boil add the flour. As this ;is poured into the boiling butter and water it is best to have it in a paper or it will drop in by degrees, and then the lumps will bo hard to beat out of it. Then stir it vigorously until it begins tc (,'ather into.a lump in the centre of the saucey.an. It is then best to take it.off the fire and beat the eggs in one V>y one. This mixture requires a great deal of heating. It must at any. rate be beaten until it is cold. Add the 'cheese, and see that it is nicely flavoured. Then drop it in teaspoonfuls into very hot fat and cook it a golden brown. The aigrettes are generally served on a serviette with grated cheese sprinkled over them. If a white of egg would be useful for another dish it will not hurt the aigrettes to leave out one of the whites of egg. ; ,,'.':. ; ':,. • FOR TO-MORROW. A Ingredients.—Potatoes, cutlets, vegetable Barrow, 2 eggs, 1 pint of milk. . . ■ '