TO-DAY'S DINNER.

Dominion, Volume 5, Issue 1265, 21 October 1911, Page 10

TO-DAY'S DINNER.

(Specially written for The Dominion.) SATURDAY. Brain and tonguo pudding, Potatoes, Turnips. Bread and butter pudding. Stowed fruit. SUNDAY. Julienne soup. Roast lamb. Peas. Potatoes. Apricot soutlleo. SUPPER, Cold lamb. Salad. Custard tarta. Apricot soulflee. APRICOT SOUFFLEE. Three ounces Hoar, two ounces buttei, two ounces castor sugar, ono gill milk, one gill apricot puree, ono teaspoonful lemon juice, threo yolks and four whitess of eggs, apricot sauce. Grease a soufTleo tin and tio a double band of greased paper round tho outside of the tin, coming about three inches higher than tho tin. Melt the butter in, a stewpan, add tho flour, then the milk and apricot; pure?. Cook these, over the fire, stirring continually until the panada begins to thicken and leaves the sides of the pan. liemovo from the fire, add tho sugar and lemon juioe, and brat in tho yolks of eggs one at a time. Whisk tho whites of eggs to a stiff froth and fold them lightly with the other ingredients. Put the mixture into the prepared tin, cover with greased paper, and steam gently about ono hour and a quarter. Turn out the soufTleo and servo with apricbt sauce. APRICOT SAUCE. Ono tablcspoonful apricot jam, one teaspoonful castor sugar, half-pint water, ono twispoonful cornflour. Put tlio water, jam, and sugar into a sfcewpan over the tire, and lot them boil, jl'ix tho cornflour to a smooth paste with a little water, add to the other ingredients, simmer gently ten minutes, kcep ; ing it well stirred. Strain and servo,