TO-DAY'S DINNER.

Dominion, Volume 4, Issue 1192, 29 July 1911, Page 10

TO-DAY'S DINNER.

(Specially written for The Dominion.) SATURDAY. Vegetable 'Soup, Rolled Steak. Potatoes. Stewed Onions. Steamed Bread and Butter Pudding. BUKDAY. Julienne Soup. Roast Mutton. Onion Sauce. Baked Potatoes. Cabbage. Tig Pudding. Arrowroot Pudding. SUPPER. Pressed Brisket of Beef. Oyster Patties. .. Salad. Lemon Triile. l'rnit Tart. LEMON TRIFLE. One largo sponge cake (sliced), 1 quart of milk, i eggs (whito and yolks separated), 5 large fablcspoonfuls ot pounded white sugar, 1 lemon (all the juice), and } of tiie rind very finely grated,, essence of lemon to flavour the meringue. , Slice, tho cake, and' arrange it in a deep glass dish; then pour upon it a toacupful of hot milk to soak' it. Well beat the yolks of the eggs and mix them with -1 tablespoonfuls of sugar; beat the rest of the milk and pour it upon tho eggs by degrees. Return, to the saucepan and continue stirring until it thickens. Let it cool a little, add the lemon juice, aud pour over tho sponge cake. When perfectly cold, heap upon it a meringue made of the whites of the eggs whipped to a stiffed froth sweetened witji tho other tablespooni'ul of sugar and flavoured with essence of lemon and rind.