TO-DAY'S DINNER.

Dominion, Volume 5, Issue 1277, 4 November 1911, Page 10

TO-DAY'S DINNER.

(Specially written for Tub Dominion.) SATURDAY. Mullon Cutlets. Tomato Kauco. Potato C'hijK. Cabbage. Boiled Rhubarb Pudding. SUNDA Y.' Clear Soup, Roast Beef. Yorkshire Pudding. New rotators. Green Peas. Orange Souffle. Fruit Tart. SUPPER. Cold Beef. Beetroot. Mayonnaise of Chicken. Queen Pudding. Pino Apple Jelly. ORANGE SOUFFLE. Rind of 2 oranges (thinly peeled), lo?,. butter, loz. flour, 1 gill milk, Jo?., castor sugar, 3 yolks and 4 whites of eggs, orango sauce. Put tho orango rind and milk in a stewpan, and bring them slowly to boiling point. Put the lid on the stewpan, lift it off the fire, and leavo it to infuse for one hour. Grea.se a souffle tin, and tio a doable band of greased paper round the outside of tho tin about three inches higher than tho tin. Melt the butter in a stewpan, add tho flonr, end then the milk (which should have been strained). Cook these over the fire, stirring continually until the panada begins to thicken, and leaves the sides of the pan. Take it off tho fire, add tho sugar and bent in the yolks of eggs one at a time. Whisk tho whites to a stiff froth, and add them lightly to the other ingredients. Put the mixturo in tho prepared tin, cover with greased paper, and steam gently for about fifty minute. Turn out tho souffle, and servo with orange sauce. Tho milk must measure one gill aftor it has been strained.