TO-DAY'S DINNER.
(Specially written for The Dominion.) SATURDAY. Celery Soup, Steak and Kidney Pie. Potatoes. Parsnip Fritters. Apple and Sultana Holy Poly Pudding. SUNDAY. Julienno Soup. Roast Lamb. Mint Sauce. Potatoes. Peas. Vanilla Soufflec. SUPPER. Coal Lamb. Lobster Mayonnaise. Salad. Fruit jelly, trifle. VANILLA SOUFFLEE. Four Eggs, loz. butter, loz. flour, salt, 1 gill of milk, 1 dessertspoonful of castor sugar, J teaspoonful of essence of vanilla. Butter a pint and a half soufflco tin, tie a buttered paper round 2 inches above. Melt an ounce of butter, add to it an ounce of flour, mix well and add the castor sugar. Stir this over the fire until it thickens. Then take off tho fire and add tho yolks of 3 eggs ono at a time. Beat all well together. Put a pinch of salt to tho whites of eggs, whip to a stiff froth, and stir lightly to the mixture. Add vanilla essence, pour into tho tin, strain 30 to 40 minutes. Turn on to a hot dish and pour custard sauce round.
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Dominion, Volume 5, Issue 1246, 30 September 1911, Page 10
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174TO-DAY'S DINNER. Dominion, Volume 5, Issue 1246, 30 September 1911, Page 10
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