TO-DAY'S DINNER.
(Specially written for The Dominion.) SATURDAY. Stewed Ox-tail. Cabbage. Potatoes. Khubarb Pudding. Omelet Souffle. SUNDAY. Julionno Soup. Roast Lamb. Teas. Potatoes. Fruit Tart. Cream. SUPPER. Cold Lamb. Galantine, of Beef. Salad. Fruit Salad. Cassel Pudding. Cream. OMELET SOUFFLE. Three eggs, }oz. flour ljoz. castor sugar, a few drops essence of vanilla. Put, 2 yolks of eggs into a basin with tho sugar ami boat with a wooden spoon 10 minutes. Stir in the flour and vanilla. Whisk whites to a still' froth and mix lightly to tho yolks. Butter a half-pint scuffle tin, pour in the mixture and bake in a quick oven 10 minutes. Send to table quickly. If jam is used it' must be put into (ho centro of the souffle before it is baked.
Permanent link to this item
Hononga pūmau ki tēnei tūemi
https://paperspast.natlib.govt.nz/newspapers/DOM19111028.2.101.1
Bibliographic details
Ngā taipitopito pukapuka
Dominion, Volume 5, Issue 1271, 28 October 1911, Page 10
Word count
Tapeke kupu
129TO-DAY'S DINNER. Dominion, Volume 5, Issue 1271, 28 October 1911, Page 10
Using this item
Te whakamahi i tēnei tūemi
Stuff Ltd is the copyright owner for the Dominion. You can reproduce in-copyright material from this newspaper for non-commercial use under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International licence (CC BY-NC-SA 4.0). This newspaper is not available for commercial use without the consent of Stuff Ltd. For advice on reproduction of out-of-copyright material from this newspaper, please refer to the Copyright guide.
Log in