TO-DAY'S DINNER.

Dominion, Volume 1, Issue 55, 28 November 1907, Page 3

TO-DAY'S DINNER.

'PRACTICAL SUGGESTIONS BY AN • 1 EXPERT. ■ - .Written for The Dominion.) . , a',/;; ' THURSDAY. i • . . Bonne Fenmie Soup. ; . Soiled Sheep's Hc;iels. Parsley Sauce. ■ . . Col.u Beef and Salad. . ■ '. Beetroot. . Potatoes. • ' - ' ' . , ..>'■■ Pineapple SoalHe. . . "... . PINEAPPLE SOUFFLE. ' . Method.—Melt 20?.. of butter in a saucepan without'getting it very hot, : and then stir into it 3oz. of flour without cooking it. Add } pint of-milk, and cook it until the mixture begins to gather'into tho'centre of the, pan or leave* the : sides of the psin when stirred without sticking to them. This takes about a minute or two minutes. Cut 3oz. of pineapple into dice, and add it after taking it off the (ire. Then heat in'the yolks of 3 eggs, and beat the whites to a very stiff froth in another basin. Stir the whites into the mixture, stirring it as, little as possible while doing so; the white of egg is better not thoroughly mixed in. .Pour the mixture into .v buttered-souffle tin, 'or .other, tin, and cover it with buttered paper. Stand the tin in about enough boiling water to conic half Avay up the mould, and cook the pudding very slowly for .about an hour and ten'"miniit'cs. Souffles may be baked, and should always' be served as soon as they aro ■cooked. For'this reason they, are often cooked ; in so'ufflo. moulds that may be sent to the table;. ." ' ■' 1 • SAUCE. V ■ I Boil an ounce of sugar and a } pint of the syrup together,, and add to. it a tablespoonful ■ of : chopped pineapple and some colouring, and .use this as a for the pudding'. If fresh pineapple ; is used. for the pudding, it must • bo:-a verv;ripc oiie, or it'must be stewed and cooled before it'is used for the souffle. 'In this :case- tho skin of the pineapple is boiled and sweetened, and th'eii strained as a sauce. ' • . FOE' TO-MORROW. , ' Ingredients.—Boiling fish, beef,' 2 lemons,' 1 'ofi milk; 3 eggs,, soz.' of; suet,, potatoes, r.';;i«as.. • .