The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1901-09-28


| purpose setting them in a pan of hot
| water to prevent their browning on the
In baking souffles have a very mod
4 crate temperature in the oven. as a too
[ sudden exposure to heat causes the air
| bubbles to break and form a crust on
I top 50 tHey can not rise II served On
! uiatters they should be accompanied by
! d sauce The recipes which follow VIII
! serve As examples from which others may
MEAT. sOUFFLE
Make the foundation Of thick, white
sauce and season with little onion juice,
or 1vsteTs are used i Bit Of nlIffnesy
I VA - rt,, ~ e., ,or,5 -. sel5sIf7-
I packed: this may be chicken. beef, veal
/ makes delicate and delicious souffles 4
/ tablespoonful of cooked ham or tongue
may be added TO any of these meats if
! you desire 10 utilize slice that would
/ otherwise be- thrown away To the hot
mixture add the Well beaten yoi5s OF two
4 eggs. then set aside TO cool. when cold
; fold in the whites Of the eggs beaten to
a stiff froth. Butter your soufle dishes
or pan and MI with the mixture; bake
l Tor twenty or twenty-five minutes IN
moderate oven. then serve at once with
tomato or mushroom sauce The souaie
must be baked until set and dry and then
on a cold dish, or allowed to stand after
7 coming from the oven or it viii fall;
4 heat the dishes on which you set the
TOMATO SAUCE.
Tomato sauce can be made from the
fresh fruit OF from the canned. or from
! the bright red catsup; the latter. however.
have made 1t at home
Simmer a can or a quart of tomatoes
I for three-qt1arrers OF an hour with TWO
I rioves, a small slice of onion and piece
Of bay leaf When done strain out the
have nof a pint Of the tomato liquor. add
nttle .5 not Mater OF GEAR St9ek- us
saucepan ana when il is oily add the
same amount OF sifted -four and stir until
SEn9otn ana puIbllnSs let Drown SlsntlS
and then add the tomato liquor. season
VIZ san anu pepper anu i Is Ie,aas 70
serve never ard sugar 60 q tomato
sauce for meat or nsh. no matter how
acid the fruit may be, the acid flavor
adds Just zest to the dish that Is so de-
ANOTHER TOMATO SAUCE.
Take cup OF red catsup, neat ada
and same Of butter rubbed 70 smooth
paste and stirred in the sauce until thor
oughly dissolved and mixed.
MUSHROOM SAUCE
Add one-half can OF one cup1ul Of fresh
brown sauce made in the usual way:
simmer gently for hye minutes
Season one pint of mashed potatoes
WEN salt pepper and butter, moisten
up easily and lightly with a fork; beat
the whites and yoIks of three eggs sepa-
mashed potatoes and then whip well with
the fork set aside % cool When cold,
bake in a buttered pudding dish or soufIle
CUPS. Cold mashed potatoes can be
aeconlps n nilnsnt No cold meat or hot
canned salmon with tomato sauce. if you
tain a guest with nothing in the larder.''
CHEESE SOUFFLE-
rections given seasoning with cayenne
or paprika instead Of white or black pep
stir in the yolks Of three eggs wei beaten
and a cup of grated cheese and set away
wei beaten whites of the eggs and bake
nal a. FRUIT soUFFLE
This IS much on the same principle as
the potaxoe souf1e- Take fruit thaLhas
f-.ltt ~ rarE TrT-
s9eetened: beat into ths whites b The
eggs. allowing one Tablespoonful Of sugar
to each white and as much fruit as can
be beaten in without ma king it fall The
VolIxs NAV be used or not as desired
If used beat them and add to the kot
sauce then cool. The point IS 10 have
the whites unbeaten. adding the sugar
'''4 - APPLE souFFIE
Rub stewed apples through the 1olap-
each apple. Add finely sifted bread
maiads then str IL tie wsH beaten yos
of three eggs, and when cold the stinly
CTsTARD soUFFI4E-
To white sauce made OF three table
Pint mt Of hot milk. add three tablespoon
fuls of sugar and the well beaten yolkS Of
fold in the stinened whites and bake in
cups or paper cases; Thirty minures IL
-'''''' : CREAMY SAUCE
Beat to a cream three tablespoonful OF
butter and six of sugar. Add two table
sp0onfuIs of sherry or orange juice and
two tablespoonfuls of cream, beating wig
mixture over hot water. but do not allow
the butter to become oily
Oranges, apricots, bananas. peaches.
prunes and dates are especially adapted
provide herself with little s0uffle dishes
and cases. for she Will find them the
ing Utensils In dainty. inexpensive
souhie she can utilize many materials
that would otherwise be impossible 10
set before guest.
Inquiries Answered.
Mrs ". H. Nee. writes: Having no
ticed your articles on cooking with much
interest I thought would ask you to-
give me some ice cream sauces in your
next recipes. They are spoken of a good
/ have seen no recipes for making them
" ouId nike 10 know especially how 20
sauces. ] have White House cook book
end Miss Parloa's Of years ago. and many
others. but ice cream sauces We're an I'M
If you viii give them. doubtless many
vanilla SAUCE
Put IN a saucepan two cups of good.
with four level tahlespooufuls OF sugar
until light. then add . the cream: set
i9isse III. an5 beat rapidly with q
egg whip until it comes te stea1nIing
--t l-Aoee from. the fire and add z
teaspoanfnl IF vanilla and pour into. the
whites 81 the ggs which have been
- = fINEAPPLE sAtcE,
Put cup of pineapple Juice Ia sauce
pan with a cup of granulated sugar and
cook for ten minutes. add the beaten
wafer with an egg beater until it Is
foa my. remove from the fire and mix
with the beaten whites Of the eggs.
Another way Is to- make a syrup of
sugar ans water, as for boiled icing and
add the grated PUN Of Il ripe pineap2ie
and a glass OF Rhine wine. beat into the
whites Of eggs beaten TO a stin froth-
Let and ice until very cold The
former sauce may be served hot. but
cream must not stand q minute when
hot sauces are used. but served at once.
and the cream should be- frozen very
solid or it will melt too quickly.
BANANA SAUCE.
I Boil cup OF graduated sugar with
/ two cups Of water hntA tt VIII thread
4 remove from the FIRE and add well beaten
( yolks Of two eggs. the pgip Of six very
! ripe Ia naHas ard lemon Juice TO flavor.
b Beat until smooth ana serve hot cold