Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1899-05-11
SorFFLES. ALIAS PUFFS.

The word "pufs" does not adequately
translate "soufiles" | have given tho
tilo AS it stands because to many good
hOusckeepers the very sound Of "a foreign
name conveys an idea Of mysterious and
difficult processes through which ona
must 90 to achieve success. There is
nothing dark or deep about the manutac-
ture of q soufile. on the contrary, It is
one of the easiest dishes to make. requir-
ing only care in mixing and baking - lie
delicious. IT also possesses the prime adj
vantage of Chcapness. With still furlhor
merit it is endowed in that it supplies IA
excellent way of using left-overs.
The souffie or puff may be made of a
variety Of materials. Always milk and
Gigs play a prominent part in its ccesti-
tuition, so that IL is especially valuable at
this time Of year, when eggs at least. gre
cheap and plCitY. In addition to these
two ingredients there must be u solid olc-
ment ana this il where the left-OVcrS
find their opportunity The cupful of cold
fish from last nights dinner. or the part
Of the can of salmon or lobster that re-
manned after making croquettes. tho few
slices OF cold veal, or lamb, or fowl. or
boiled ham. or tongue, tho remnants Of
the dish OF green peas, or cau!ilower. or
asparagus. can each take part in the com
position of a soufile.
But there are other soutlies than those
with an animal or vegetable basis. There
is "A soutiic bread. or omelet bread, as
some peoplo prefer TO call it, that is A de-
lectable lunch or supper dish. Their" - Il
cheese soutdc. quite as good as Il Welsh
rurebt and far more wholesome. Best
Of all to the owner of a sweet tooth. ia
tn" omelet soutile, an inexpensive delic-
ious and elegant dessert, which some ono
has aptly called hot ice cream
The general directions for all souf,es
h,,ko al onro and o,ii,.l,Iv Delav IL tnta;
10 q souf1o 'rh. ov.n must he cood or
thn bast MIXED uuf will come ont eat
aud 1,nnro+tah1e ono Other ,orJItior 10
essential Tho dish mus, he eaten a.
soon a. II * bal,ed t,vcn an hO1,r Il
,ritaat may he made to whit for &. snuei,
hut a souflc will not larry tho leisure Of
ROYALTY itself
49,, ,,-...
pt cold fish minced fine half cun Of milk
rour opps Two tnasnnourule of hutto,,
melted one even tc;,spoonful of salt a
li,tl. white peppor. PM tho milk over
,bo fire i'm - doul', hoile, IN vra,p, ,uI
let th. rrnnbs soak I'm tbis whiIn yon
haat tbo eggs Sonnrate these and >yhin
me volIls liaht Add ia these tho n,cl,rl
butter the 1akcd fish aud tho soaked
bread crumbs and milk. Season vim
tho salt and nopuer and stir in tho whites
of tho eers ,yhi,n.r IA n stiff frotb
n.
- hot steady oven ana bake tv,antv min
,ltes If vou omen tho door ia exo,nina
the urorrcss of tho hal<inn. cl7so if n,r,,tn
cautiouslv A hard stan, wound ruir no
soufle
Py this recipe can he made various
souttles Of almost am. kind Minced meat
may he substituted for tho FISH
GREEN PEA sot-FFLE.
Drain tho lio,Ior from a can of Arneri-
con meas ar from the cunful of Iof.-nver
ncas vn, wish r., uas in mis- w.v Mash
Them fiat with a fork or nut them through
,eeotahIe nrcss after tbie toss thr m
@ Ii,,l, vim a fork maj they may bs light
and no,,rv. omit the broad crumbs mn
uroceed i'm overvthins else as i'm the nre-
re,,inr r4cine Lima heons NAV he ,.n,
ploved in the same fashios,
,,,,,
SUIT LIZ bhhAD'
Four eggs. four tablespoonful IN an
ing) of -four, one small Tablespoonful OF
ten SnOonful of ba