The Vermont watchman. [volume] (Montpelier, Vt.) 1883-1911, 1899-05-17
SOUFFLES, ALIAS PUFFS.

The word "puffs' does not adequately
translate "souffes" l have given the
title as 1t stands because to many good
housekeepers the very sound of a foreign
name conveys an idea of mysterious and
difficult processes through which one
must go to achieve success. There is
nothing dark or deep about the manu-
facture of a souffle. On the contrary, it is
one of the easiest dishes to make, re-
curing only care in mixing and baking
to be delicious. 1t also possesses the
prime advantage of cheapness. With
still further merit it is endowed, in that
1t supplies an excellent way of using left
overs.
The souffie or puff may be made of a
variety of materials Always milk and
eggs play prominent part in its consti-
tuition, so that it is especially valuable
at this time of year, when eggs. at least.
are cheap and plenty. In addition to
these two ingredients there must be a
solid element, and this is where the left
overs find their opportunity. The cup
full of cold fish from last nights dinner.
or the part of the can of salmon or lob
ster that remained after making GRO
quotes, the few slices of cold veal. or
lamb, or fowl, or boiled ham, or tongue
the remnants of the dish of green peas,
or caulifiower, or asparagus, can each
take part in the composition of a, souffle
But there are other souffles than those
with an animal or vegetable basis There
is souffie bread, or omelet bread as
some people prefer to call it, that is de-
lectable lunch or supper dish There is a
cheese souffle, quite as good as a Welsh
rarebit and far more wholesome Best
or all to the owner of a sweet tooth. is
the omelet souffie, an inexpensive declic-
lous and elegant dessert, which some one
has APPLY called hot ice cream.
The general directions for all souffles
are the same. Beat light, mix briskly,
bake at once and quickly. Delay is fatal
to souffie. The oven must be good or
the best mixed puff will come out fiat
and Improbable. One other condition is
essential. The dish must be eaten as
soon as it is baked. Even an honored
guest may be made to wait for a souffie.
but a souffie will not tarry the leisure of
royalty itself
FISH SOUFFLE.
One cup each of fine bread crumbs and
of cold fish, minced fine, half cup of milk.
four eggs, two teaspoonfuls of butter.
melted, one even teaspoonful of salt. a
little white pepper. Put the milk over
the fire in a double boiler to warm. and
let the crumbs soak in this while YOU
beat the eggs. Separate these and whip
the yolks light. Add to these the melted
butter the faxed fish and the soaked
bread crumbs and milk Season with
the salt and pepper and stir in the whites
of the eggs, whipped to a stiff froth.
Turn into buttered pudding dish. set in
hot steady oven, and bake twenty min
utes. II you open the door to examine
the progress of the baking, close It again
cautiously. A hard slam would ruin the
souff1e.
by this recipe can be made various
soufhes OF almost any kind Minced
meat may be substituted for the fish.
GREEN PEA SOUFFLE.
Drain the liquor from a can of Ameri-
can peas, or from the cupful of leftover
peas you wish to use in this way Mash
them fiat with fork or put them through
vegetable press. After this toss them
little with fork that they may be light
and fioury, Omit the bread crumbs. but
proceed in everything else as in the pre-
ceding recipe. Lima beans may be en-
ployed in the same fashion.
SOUFFLE BREAD.
Four eggs, four tablespoonfuls (heap-
ing) of -four, one small tablespoonful of
butter, melted one small cupful Of milk,
one teaspoonfu of baking now
der, one teaspoonful sugar, half
teaspoonful of salt. Beat the yolks light
and stir into them the -four, which has
been sifted with the baking powder and
salt. Add the melted butter. the milk
and the sugar. Last. stir in lightly the
whites, which should have been whisked
very stif. Grease pudding dish law
ishly turn in the batter and put into the
oven. Bake covered eight or ten min
utes. uncover and brown. Test it with
a straw to see If it is done, and turn out
carefully, Eat at once.
Souffie bread may also be cooked in