TO-DAY'S DINNER.

Dominion, Volume 1, Issue 77, 24 December 1907, Page 3

TO-DAY'S DINNER.

PRACTICAL SUGGESTIONS BY AN ■ /.\;\ ■' . EXPERT. ' • (Specially-Written for The Dominion.) ' ■■':•. . .;,> '..-i, . TUESDAY., Yegotablo .Soud,. Savoury Cutlets, Cauliflower, .Potatoes. Stewed Plums. Blanc Mange. '■■'■' ■ ■■: • ■'. : - ■. CHEISTirAS DAY.' Turkey, Ham,. Roast Beef and Horse-radish, ■ •''■ .; . Potatoes, Peas, Beans, ' Plum Pudding, Neapolitan Cream, Cold ... ,-■■ ' Souilleo, Dessert, Salted Almonds. ; : COLD SOUFFLEE. ' , . pint of milk or cream,, Joz. . gelatine, i pint of apricot,. puree or orange juice, yplks,of 3, eggs, whites of i eggs, 2oz. sugar,'-:lemon juice. • s Method.—Put the milk and gelatine on to - theVfire to dissolve, stirring it carefully, as it is liable to either burn or curdle. Pour it on to the yolks, and then put it back into the saucepan,, and cook: it until it thickens. .It mus.t-.nqt-boil or,it will curdle. Put it into a basin : with the sugar, a little lemon juice, . and cochineal, , and , the apricot puree., Bent the whites to a stiff froth <au'd add them. Stir the mixture until it is nearly cold, until it is beginning to thicken, and then pour it at once into a :decoratcd mould, and leave it until it r - is cold enough to .turn out. n'}' '■:;'SALTED ALMONDS. ' , ' Method.—Blanch some almonds. 1 and ythen ' rub.'them.dryJn a cloth. Heat about 2bz. of b.utteMn a frying pan, and put the almonds into-it; -Toss .them about in it until they are a,- golden brown, and then' drain them on paper.'and roll-.them''in'salt.' ,When" putting -, the", almonds' into the hot butter, care should be; taken'-not to put them'in one by one or they : will "-brown, one before the other, aiid some will probably get burnt before they can' bo lifted out. ;.;■■■• ; N . .