TO-DAY'S DINNER.

Dominion, Volume 5, Issue 1356, 6 February 1912, Page 9

TO-DAY'S DINNER.

ISpecially written for Tub Domikiox.] TUKSDAY. Boiled Slionltlcr of jriitton. I'ota.toes. Cabbage. Apricot Pontile. AI'HICOT SOUFFLE.. Three ounces flour, 2oz. butter, 2oz. castor sugar, 1 gill milk, 1 sill apricot puree, I tenspoonfnl lemon juice, 3 yolks and ■! whites of eggs, apricot siuee.' drcaw a soulVle tin, and tie a double band of greased paper round the outside of flio kin, cumins about 3 inches hishtr than the tin. Melt the butler in n stewpan, add the flour, Hun the milk and apricot, puree. Cook these over the fire, stirring continually until the apauada begins to thicken, and leaves the sides of tho pan. Kemove from tho fire, add the sugar and lemon juice, ami bent in tho yolks of eggs, one at a time. M'h'isk the whites to a stiff froth, fliid fold them lightly with the other ingredients. Put the mixture in the prepared tin, cover with grens9<l paper, and steam gently, 1J hours. Turn out, and serve with apricot sauce. APRICOT SAUCE. One tablespoonful apricot jam, halfpint water, 1 teaspoonful cornflour, I teaspoonful castor sugar. Put the wator, jam, and sugar 'in a stowpan over the fire, and lot them boil. Jlix the cornflour on smooth paste with ■the sherry, add them to the other ingredients, and simmer gently for 10 minutes, keeping it well stirred. Strain the sauce, and serve. FOE TO-MORROW. Two pounds eteak, Mb. tomatoes, suet, French beans, stale bread.