TO-DAY'S DINNER.

Dominion, Volume 4, Issue 1171, 5 July 1911, Page 11

TO-DAY'S DINNER.

(Specially written for The Dominion.) WEDNESDAY. Artichoke cream soup. Steak stuffed with oysters. Potatoes. Cauliflower. Treacle pudding. ARTICHOKE CREAM SOUP. Half a dozen artichokes, two large white onions, a piece of celery, ono bunch of herbs, two ounces butter, two ounces rice flour, two quarts of milk and stock, one gill of cream, cayenne and salt, croutons of fried bread. Preparo and slice- the vegetables and drain well. Melt half tho butter, add the vegetables and stir without discolouring; add the stock and simmer gently for about one hour or until tender. Rub through a sievo and add the milk; wipe the saucepan clean, melt the remainder of the butter, add the rice flour, and cook for one or two minutes. Then, add the stock and milk, and stir until it boils and thickens. Cook well, stirring all tho time for five minutes. Add salt and cayenne to taste. When slightly cool add the cream. Serve in a hot tureen with croutons of fried bread, served on a d'oylcy. FOR TO-MORROW. Stock, loin of pork, sage, onions, apples, Brussels sprouts.