Herald and news. [volume] (West Randolph, Vt.) 1878-1943, 1899-05-11
souFFLEs, ALIAS PuFFs.

The word 'puffs' does not adequately
translate "soufies" I have given the
title as It stands because to many good
h~ousekeepers 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-
faeture of a soufie. On the contrary, II is
n Of the easiest dishes TO make, re-
quiring only care In mixing and baking
TO be delicious. 1t also possesses the
prime advantage Of cheapness. With
still a further merit IT is endowed, In that
IT supplies an excellent way of using left
overs.
The souffle or puff may be made of a
variety Of materials. Always milk and
egg play a prominent part in It's consti-
tuition, so that it is especially valuable
at this tim 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 cro-
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 caulifower, or asparagus, can each
take part in the composition OF a souffie.
But there are other souffies than those
with an animal or vegetable basis. There
is a soufiie bread, or omelet bread, as
some people prefer TO call 1t, that is a de-
lectable lunch or supper dish. There Is a
cheese %souffie, quite as good as a Welsh
rarebit and far more wholesome. Best
OF all to the owner of a sweet tooth. is
the omelet %soufiie, an inexpensive, declic-
ious and elegant dessert, which some one
has aptly called hot ice cream.
The general directions for all soufles
are the same. Beat light, mix briskly.
bake at once n quickly. Delay is fatal
10 a souffie. The oven must be good or
the best mixed pun will come out fat
and Improbable. One other condition is
essential. The dish must be eaten as
soon as 1t is baked. Even an honored
guest may be made TO wait for a soufle,
but a souffie will not tarry the leisure OF
royalty itself.
FISH SoUFFLE.
One cup each OF fine bread crumbs and
or cold fish, minced fine, half cup OF milk.
four eggs, two ~teaspoonfuls Of butter,
melted, n even teaspoonful OF salt. a
little white pepper. Put the milk over
the IRE in a double boiler to warm. and
let the crumbs soa in his while YOU
beat the eggs. Separate these and whip
the yolks light. Add 10 these the melted
butter, the faxed Ash and the soaked
bread crumbs and milk. Season with
the salt and pepper and stir in the whites
OF the eggs, whipped to a stif froth.
Turn into a buttered pudding dish, set in
q hot steady oven. and bake twenty min
utes. IL you open the door to examine
the progress of the baking, close II again
cautiously. A hard slam would ruin the
sounle.
BY this recipe can be made various
souffies 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 a fork or put them through
a vegetable press. After this toss them
q little with a fork that they may be light
and houry. Omit the bread crumbs but
proceed In everything else as in the pre-
eeding recipe. Lima beans may be en-
ployed In the same fashion.
soUFFLF BREAD
-Four eggs, four tabiespoonfuls cheap
Of -four. one small Tablespoonful Of
butter, melted. one small cupful Of milk.
one ~teaspoonful Of baking pow
der. M t~easpoonful sugar. half
t~easpoonful 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 uga Last, stir in lightly the
whites. which should have been whIsked
stin. Grease a pudding dish Law
ishly turn in the batter and u into the
oven. Bake covered eight or ten min
utes. ncover and brown. Test Il with
a straw to see II IL Is done. and turn out
carefully. Eat at once.
Soufie bread may also be cooked in