Delaware gazette and state journal. (Wilmington, Del.) 1883-1902, 1900-10-18
soUFFLEs.
BY Louis Role.


] IN a great many of the recipes you ind ]
In cook books and in household publica-
lions you will find this direction: Cook |
twenty minutes" In most caves this is
simply a guess, an estimate Of the time
the dish will require for baking. But in
preparing souffie the time may almost
be said to be absolute and for the reason
that the service must be immediate, 1t
Is essential to bear in mind this funda-
mental rule--bake twenty minutes. No
matter whether the souffle be meat, vege-
table or sweet the injunction applies
with equal force.
The second absolute rule in souff1e
making is this-serve just as soon as
cooked. In this there can be no excep-
ton, as failure to observe it spoils the
dish.
The third important item is the dish in
which the souff1e is to be baked, not be-
cause a common dish is not equal to the
task, but because the food must be served
In the baking dish, as to remove it would
ruin the souffie altogether. Use there
fore either individual dishes or some Of
the pretty baking dishes of heavy porce-
lain, allowing, however, in the use of in
dividual dishes reduction in the time
Of cooking from the general rule given
above.
CHICKEN soUFFLE.
Make one pint of chicken stock into a
white sauce or roux, as 1t is generally
called; season with one teaspoonful of
onion Juice, one teaspoonful of chopped
parsley, one-talf teaspoonful of salt, a
little pepper and one dessert spoonful Of
lemon juice, and to this roux add one
pint of very finely chopped chicken
(cooked). Cook for a couple OF minutes;
add the well beaten yolks of four eggs,
cook another minute and set aside to get
cold. Twenty minutes before the souffie
Is wanted on the table add to this cold
mixture the whites of five eggs beaten to
q stiff froth; fill into your baking dish,
previously well buttered, and bake.
When done cover with a hot plate and
hasten to serve. You may prepare the
souffie up to the point of adding the
whites Of eggs the day before if you de-
sire.
VEAL soUFFLE
In making a veal souffie you may pre-
pare the roux of mixed milk and cream
but to the seasoning mentioned above
you should add a little lemon peel an6
also a little mace or nutmeg. In fact In
all meat souffies the condiments may be
varied to suit the Individual taste, and
a curry souffie is one highly regarded by
many
CHEESE soUFFLE.
In compounding cheese souffie make
thick, white roux by blending togethe,
in a saucepan two tablespoonful each
Of -four and butter and adding before 4
ss xyued in, a 10 81 bat fas
full of milk, one tablespoonful of salt ant
a little cayenne pepper. Then add on
cupfuI Of good American cheese, finel,
grated. drawing the saucepan back ava.
from the FIRE and stirring until smooth
now add the beaten yolks of three eggs
cook minute longer and set away h
cool. The SOU e is now ready to receiv
the whites Of the eggs, which must b
added just before being put in the ovel
to bake. Serve Immediately.
SPINACH soUFFLE.
Wash tha7 spinach through severa
waters. sprinkle with salt and put on t
cook in porcelain lined dish with onl
enough water to keeps from stickin
(nearly enough will adhere to the leave
as you wash fhem). Cook until tendel
drain just as dry as possible and cho
very fine. Reheat and to each peck c
spinach add one tablespoonful of butte
ona-half cupful of rich cream and littl
pepper to season. To each pint of til
spinach thus prepared add the yolks
three eggs and cook just long enough I
set them, then set away to cool. Twent
minutes before II is to be served ad
four beaten whites of eggs and bake.
OTHER SoUFFLES.
Fish souffie may be made from aImo
any fish of fine fibre. Canned salmon
admittedly nice served as a souffle. 2
make fish souffie your roux should
made of milk and cream, but no onis
juice should be used.
A pea souffie may be made by rubbir
the peas through a fine sieve and addir
enough cream to make the pulp about
thick as an ordinary roux or wifi
sauce. Then proceed as with spinach.
Under the head of sweet souffies mu
be named orange, lemon and chocola
preparations. while macaroons, pruns
dried fruit or the strained pulp of al
juicy cooked fruit are also on the eligit
list.
APPLE SoUFFLE.
Apple souffie will serve as an illustr
ton Of fruit souffies. Cook to sau
tart apples las dry as possible); r
through sieve and for each six app
add one tablespoonful Of butter. tw
thirds OF a cupful OF powdered sugar a
nutmeg to taste. When cold add t
beaten yolks Of three eggs and the stiff
beaten whites Of four, put into di
and bake. This souffie does not fall
quickly as the others given above. Ser
with cream. LOUIS ROLE