TO-DAY'S DINNER.

Dominion, Volume 1, Issue 190, 6 May 1908, Page 3

TO-DAY'S DINNER.

' (Specially , Written for The Dominion.) ' PRACTICAL SUGGESTIONS BY AN • EXPERT. V • ■ WEDNESDAY. Artichoke Soup. . . , , Corned Beof. Carrots, Turnips, and Potatoes. Treacle Pudding. , ARTICHOKE'SOUP. ' Take a< dozen large artichokes, about-ras big ; as the.fist, oivmore toimnke up quantity. Peel . them, andj .like potatoes, throw, them into, cold water, to prevent their turning •' t colour. Boil them in as little water as possible —as they contain,, a good, deal of. water \ themselves—until they are tender and become a pulp,. taking care that they do not,burn, it is best to-'rub the saucepan at,the bottom ha. piece' of butter.; • Now rub., the articliokes through a wire sieve, and add to.them a pint . ' of milk, 'in'whicha couple of leaves have been boiled. . Add also two lumps of. sugar and a little white pepper and salt'. Serve the sour with fried or toasted bread. This soup can be made much richer by the addition of either a quarter of a pint of cream or a couple of yolks of e"gs. If yolks of eggs' are added, beat up . the yolks separately, and add the soup very gradually. It must be very hot. but not quite boiling, otherwise the'yolks will: curdle.