TO-DAY'S DINNER.
ISpwUllj lmtton for Tns Deumioti.) SATURDAY. Rice Soup. Beefsteak and Oyster Pudding. Potatoes. Cabbage. Marmalade Pudding. SUNDAY. Julienne Soup. Colonial Goose. Baked Potatoes. Cauliflower. Plum Pudding. Baked Lemon Pie. SUPPER. Lobster Salad.' Cold Brisket of Beef. Salad. Apple Trifle. APPLE TRIFLE. i Id. sponge cakes, G large apples, \ pint custard, 8 whites of eggs, 6oz. castor sugar, 1 lemon (rind grated, juice strained), chopped pistachio nuts. Bako tno apples slowly until they are tender. Remove the skin, and core and rub the pulp through a hair-sieve. Cut the sponge cakes into slices, spread some red currant jelly on each slice, and sprinkle on some grated lemon rind. Arrange the sponge cakes in tho bottom of a glass dish, ana cover them with custard. Whisk the whites of eggs to a stiff froth. Mix tho castor sugar and lemon juico with the apple, add them to the whites of the eggs, and whisk together for a few minutes. Pile tho mixture oil to the top of tho spongo cakes slid custard in a rough heap, and decorate with some fancifully-cut pieces of red currant jelly and chopped pistachio nuts.
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Bibliographic details
Dominion, Volume 5, Issue 1533, 31 August 1912, Page 10
Word Count
190TO-DAY'S DINNER. Dominion, Volume 5, Issue 1533, 31 August 1912, Page 10
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