TO-DAY'S DINNER
(Specially written for The Dominion.) MONDAY. ' Brown Soup. Rolled Pickled Pork. Potatoes, Haricot Beans. Apricot Souffle'APRICOT SOUFFLE! , Ono ounco butter, loz. flour, half-gill apricot pulp, 1 gill apricot juice, loz. sugar, 3 yolks and i whites of eggs. For tho sauce: Ono gill apricot.liquor, halfteaspoonful arrowroot, sugar, and colouring. Melt the butter, add tho flour and apricot juico and pulp, and cook until thick; cool; add the sugar and yolks separately, and fold ill the beaten whites stiffly. Turn into a buttered souffleo tin and steam--until firm about one to ono and a quarter hours; turn out and pour tho thickened apricot liquof round, FOR TO-MORROW. Tapioca. Stock. 2lb. Steak. Tomasoes. Pears. Dates.
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Dominion, Volume 6, Issue 1670, 10 February 1913, Page 2
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115TO-DAY'S DINNER Dominion, Volume 6, Issue 1670, 10 February 1913, Page 2
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