New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1893-04-02
SOEFFLES,
ESPECIALLY DAINTY DISHES.

savory soufiis Is made Of vegetables poultry
or game, delicate. dainty dish which (, mlscd up TO
airy hghtncss by the H." OF the white Of egg. and
which must be- eaten the moment II Is out Of the
oven to be In perfection. Potato souflcs are especially
nice, but unfortunately this term /, applied 10 two
entirely different preparations OF potato first TO n
fried potato. swollen By peculiar method OF
treating IT and second to the regular potato souHc.
For this last preparation wash and scrub with "A
brush SIX potatoes Of even, medium Size. A.
the skim are thoroughly cleaned. put them into
the oven and bake them until they thoroughly
done. Cut of end Of each and scrapc out
the contents without breaking the skins. Mash the
potatoes until they free from Jumps. "a vegetable
press j. very good for this purpose. When the
potatoc, are mashed and perfectly smooth. add
tablespoonful Of butter tcaspoonful OF salt. gill
II very rich new milk or cream boiling hot. and
finally the whites OF two egg, beaten TO stin froth.
iii the potato skins with this mixture without putting
on the ends, and stand them up In quick oven to
bake for about ten minutes until they eighty
Drowned swollen.
A souffe Of spinach Is also especially nice. Wash
about two quarts Of spinach. II Is little difficult
to give this measure. because Of the lberility OF
New York grccngroccrs In giving out this quantity
There should he considerably over cup OF spinach
when II Is cooked Cook the spinach In abundance
Of boiling, sailed wafer for about twenty minutes;
then drain II and plunge II into cold water. When
II has become Il little cold press out all the moisture
and rub IL through Hnc sieve. Add the yoks oi
three eggs, pinch Of pepper. little salt Two table
spoonfuls Of whipped cream and the whites OF four
eggs whipped TO Il stiff froti. Stir the cream ana
eggs in n, delcaicly and lightly as you can, rather
folding, them In than stirring them FIJI buttered
souffie dishes with the preparation and bake about
fifteen minutes. Mashed parsnips make very
delicate sounic and many other vegetables may be
ased for this purpose.
chicken souffic j. made about As follows: Chop
fine and pound 90 n paste pint OF the breast meat
Of a roasted chicken. Add half II tc'spoonlui oil
onion Juice teaspoonfu Of butter. little salt anu
ucnper with a cup and a half OF iich chicken SIOUX
or yeal stock. Cook III. PREPARATION over the hr'
for two or three minutes. Then acd the yoiks VI
t0ur eggs and let Il get cold. when me "hi're U,
tour eggs beaten TO stin iroih should De- s'ni s
i'm lightly. Pour the preparations INTO niue nui
yiduaI soufc cases. and bake In II bot oven LOT tw'N'
nr 6f,cen minutes serve the Instant they are uohc;;
II is moi positively necessary to av" IN" Drra,, .,
rhicl." Tor lids purpose ANY scraps left over from
n roast chicken. chopped and pounded 10 lro, ,
viii mike IN equally apptizing though ho' 80 1H "a
mental dish. The sounc cases ordinarily h mu co ~,
this nurpD,e are those Of paper. but rs 'ne' no,
nearly AZ much and can be- u'cd pui c o,' h Nd
menpie nrfcr the porcelain oncs, which eau -, W. ~,
an an tmdcGnIie nun,rr Of times and can Dc ip',d w
almost any porcelain shop nnder the name Vi '''"'
hin dishes.