TO-DAY'S DINNER.

Dominion, Volume 4, Issue 1049, 11 February 1911, Page 11

TO-DAY'S DINNER.

(Specially written for Tn» Dominion.) / \ SATURDAY. , '■Baked loin of mutton. Potatoes. ' Baked tomatoes. . Date puddiug. SUNDAY. Tomato soup. Colonial goose." Peas. Potatoes. Pineapple soufflo,/ • Stewed fruit. .■. Cream. 4 SUPPER. Ox tongue. Tomato salad. Spanish cream, • Nectarine tart. Cream. PINEAPPLE SOUFFLEE. Tbreo ounces pineapple. 3ozs. flour sifted. Sozs. sugar, 2ozs. buttor, } pint of milk, yolks of 3 eggs, whites of 4 eggs. Melt tho.butter in a stewpan, and add tho flour and then the milk. .Cook well,'then add the sugar and the pinoapplo, previously cut • into dice. Add'tho yolks ono by one; whip tho whites_ very stiff, stir into tho mixture very lightly; pour into a, buttered ~*ouffloo_ mould with a band of buttered paper tied round-it,'cover with a piece of buttered paper,'and steam If hours. Turn out and servo with tho following sauco:—

Sauce.—Reduce one gill of tho syrup from tho pineapple, add loz, loaf sugar; colour with,cochineal,,add a few small pieces of cochineal," and pour round tho souffleo. ....,':.'■'•'. ' ' \ ;* ■ TOMATO SALAD. •"Four'tomatoes,'l cucumber, 1' onion, Lucca oil, vinegar, 2 teaspoons castor sugar, popper and salt.; Skin the toma-' toes by dipping them into boiling water andithen peeling.' '.Slico them, arrango them with .sliced cucumber and onions cut in rings in a-bowl, sprinkle plentifully, with salt and sugar, then vinegar,oil and'pepper. Stand ten minutes only and use., r-.. .-.".*.■;