TO-DAY'S DINNER,

Dominion, Volume 6, Issue 1585, 31 October 1912, Page 2

TO-DAY'S DINNER,

[Specially written for The Dokiniok.] THURSDAY. Macaroni Soup. ' Mutton Cutlets. To ; mato Sauce. Potato Chips. Spinach. Vanilla Souffle. Stewed Fruit. VANILLA SOUFFLE, loz. butter, loz flour, 1 gill milk, 1 dessertspoonful of castor sugar, a little vanilla essence, 3 yolks and 4 whites of .eggs. Tie a four-fold band of paper round the outside of a plain souffle tin. The paper should be about 3 inches wide, and should be about 2 inches above the top of the soulflo tin. Then grease both the tin and the paper with clarified butter. Sdparato the whites from the yolks of | the eggs, and whip tho whites very stiffly. Melt the butter in a saucepan. ,Add tho flour and the milk, and stir briskly until the mixture is thick, and leaves tho sides of tho pan clean. This sauce is called a panada. , Add tho sugar and tho yolks one by ono to the panada, and beat well. Flavour with vanilla essence, then fold tho stiffly-beaten whites into tho mixture. Pour into the tin. Cover with greased paper. Steam very gently for about iO minutes, or until tho souffle feels firm to the touch. When cooked, lift tho tin from tho pan, take off tho band of paper, let tho souffle stand for a few seconds, and then turn it carefully on to a hot dish. Pour round a custard sauce. FOR TO-MORROW. Hake for frying. Batter. Two lemons. Gelatine.