Evening star., 1901-09-24
Table and Kitchen.
Savory S0umes Made Of Vegetables or
Fruit.


something raised, light pulled up.
1t indicates indeed a delicate form OF
cookery that be utilized in the concoction
of various dainty dishes.
The foundation of nearly all souffies is
the white sauce; but after this is laid the
superstructure through skillful combina-
tions. additions and subtractions may be-
come one Of cheese, meat, potato, rice, fruit
or custard. as the occasion demands, and
the animating and controlling spirit of the
Gordon bleu' may determine.
In the well-chosen menu of correct En-
glish dinner, the souff1e almost invariably
appears either as an entrement or des-
sert; while at luncheon it precedes or
follows the sherbet
The general directions for making a
souff1e are as follows: Make a smooth.
white sauce, using two level tablespoonfuls
of butter, one heaping tablespoonful OF
flour and one quarter Of cup OF warm
milk. Add the well-beaten yolks of two
eggs and the seasoning; cook just long
enough to thicken, stirring it constantly at
first. then set aside to COOL When quite
cold fold in the stiff beaten whites (do not
stir them in), and bake in small dishes or
in large dish suitable for the purpose,
setting them in pan Of hot water to pre-
vent their browning on the bottom and
sides.
In baking souff1es, have very moderate
temperature in the oven, as too sudden
exposure to heat causes the air bubbles to
break and forms crust on top SO they
cannot rise. If served on platters they
should be accompanied by a sauce. The
recipes which follow will serve as examples
from which others may be deduced
Meat SOufIie.
Make the foundation of thick, white sauce
and season with a little onion juice. chop
ped parsley, celery salt. or, If chicken or
oysters are used, a bit of nutmeg. Add one
cup of fine-chopped meat, solidly packed;
this may be chicken, beef, veal or lamb,
alone or in combination. Fish makes deli
cate and delicious souff1es. A tablespoon
full Of cooked ham or tongue may be added
to any Of these meats If you desire to
utilize slice that would otherwise be
thrown away. To the hot mixture ada the
well-beaten yolks of two eggs then set
aside to cool; when cold fold in the whites
of the eggs beaten to stif froth. Butter
your souffle dishes or pan and fill with the
mixture; bake for twenty or twenty-five
minutes in moderate oven: then serve at
once with tomato or mushroom sauce. The
souff1e must be baked until set and dry
and then not exposed suddenly to cold ait
or set on a cold dish, or allowed to stand
after coming from the oven, or it will fall;
heat the dishes which you set the souf-
fle dishes.
Tomato Sauce.
Tomato sauce can be made from the
fresh fruit or from the canned. or from tie
bright red catsup; the latter, however. be-
ing little extravagant unless you have
made it at home.
Simmer a can or a quart of tomatoes for
three quarters Of an hour with two cloves,
a small slice of onion and a piece Of bay
leaf. When done strain out the seeds and
hard part; measure, and II you have not
pint of the tomato liquor, add little hot
water or clear stock. Put four level table,
spoonfuls of butter in a saucepan, and when
it is oily add the same amount Of sifted
flour and stir until smooth and bubbling;
let brown slightly and then add the tomato
liquor season with salt and pepper, and 1t
is ready to serve. Never add sugar to
tomato sauce for meat or fish, no matter
how acid the fruit may be, as the acid
flavor adds just zest to the dish that is so
desirable.
Another Tomato Sauce.
Take a cup of red catsup, heat, add one
half cup of soup stock or broth and thicken
with a level tablespoonful of flour and
same of butter, rubbed to a smooth paste
and stirred in the sauce until thoroughly
dissolved and mixed.
Mushroom Sauce.
Add one-half can or one cupful of fresh
quartered mushrooms to one cupful Of
brown sauce made in the usual way, sim
mer gently for five minutes.
Potato Soufle.
Season one pint of mashed potatoes with
SALT pepper and butter; moisten with a
little hot cream so they will whip up easily
and lightly with a fork; beat the whites
and yolks of three eggs separately; stir
the yolks into the hot mashed potatoes and
then whip well with the fork: set aside
to cool. When cold, fold in the whites
very carefully and bake in a buttered pud-
ding dish or souffie cups. Cold mashed po-
tatoes can be served in this way and make
dainty accompaniment to cold meat or
1,0fo
you are Unexpectedly called upon to enter
tain guest with nothing in the larder."
Cheese soume.
Make a white sauce according to direc-
tions given, seasoning with cayenne or
paprfka instead of white or black pepper
When sauce Is smooth and thick, stir in
the yolks Of three eggs we'll beaten and
cup of grated cheese, and set away to cool
When quite cold, fold in the well-beaten
whites of the eggs and bake half an hour
Fruit SOufie.
This is much on the same principle as the
potato souffie. Take fruit that has been
cooked, put through a sieve and sweetened;
beat into the whites Of the eggs, allowing
one tablespoonful Of sugar to each white,
and as much fruit as can be beaten in
without making it fail. The yolks may be
used or not, as desired. If used, beat
them and add to the hot sauce: then cool
The point is to have the whites unbeaten,
adding the sugar and fruit alternately
Apple SOume.
Rub stewed apples through the colander;
allow two tablespoonfuls of sugar to each
apple. Add finely -sifted bread crumbs to
make 1t consistency of marmalade; then
stir in the well-beaten yoks Of three eggs,
and when cold the stiffly- beaten whites.
Custard SOume.
To white sauce made Of three table
spoonfuls Of butter. six of -four and one
pint of hot milk, add three tablespoonfuls
of sugar and the well-beaten yolks Of six
eggs. Set away until cold; then fold in
the stiffened whites and bake in cups or
paper cases. Thirty minutes in moder-
ate oven will suffice. Serve with creamy
sauce.
Creamy Sauce.
Beat to a cream three tablespoonfus of
butter, and six Of sugar. Add two table,
spoonfuls of sherry orange juice and
two tablespoonfuls Of cream, beating Wig
orously. Just before serving, warm the