Evening star. [volume] (Washington, D.C.) 1854-1972, 1904-01-23
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Foundations of Soufnes Are
White Sauces
OF MEAT OR CHEESE
DELEcTABLE REssERTs WHEN
MADE OF FRUIT.
A Delicate Form Of Cookery and the
Many Changes Posi-
OF MEAT OR CHEESE

The souf1e as it's name shows, is some
thing raised, or light puffed. 1t indicates
delicate form of cookery that can be utfl-
lied in the connection of numerous dainty
dishes. The foundation Of nearly all souf-
fles is the white sauce, but after the foun-
dalton is laid the souffie may become, by
skillful combinations and adaptations, one
of cheese, fish. meat, rice. potatoes. fruit
or custard, as occasion demands or the
cook decides.
In the well-chosen menu of an English
course dinner, the souffle almost invariably
appears as either an entremet or dessert.
The white sauce is made in the customary
way.
White Sauce-Heat together in sauce
pan one tablespoonful of butter and a heap
ing one of flour. When frothy. add a quarter
cup of hot milk and stir to a smooth, vel
vety cream. Add salt and pepper to taste.
unless the souffle is to be one of fruit or
custard, in which case they may be omitted.
The foundation being ready, the yolks of
two eggs and whatever seasoning is to be
employed are added, the mixture cooked
just enough to thicken and then cooled.
When quite cold, the stiff1y beaten whites
should be beaten in, not stirred, and the
souff1e baked in individual dishes or in
large dish set in a pan Of hot water.
How to Bake Souff1e.-In baking souf-
fles, have the oven quite cool, as too sud-
den exposure of heat causes the air bub-
bles to break and a crust is formed on top
SO that they cannot rise. Bake from ten to
thirty minutes, according to the ingredients
of the souff1e. If served platters, souf
files are to be accompanied by sauce. The
following receipts will serve as examples
from which others may be readily deduced:
Meat Soufle.-Make the foundation of
thick white sauce, and season with a little
onion juice, chopped parsley or celery salt.
Add one cup of finely chopped meat, solidly
packed. This may be beef, veal or lamb,
alone or in combination. Chicken and fish
are also delicious When chicken or oys-
tiers are used a bit of nutmeg is often used
in the seasoning. When hot add the we'll
beaten yolks of two eggs. then cool and
fold in the stiffened whites. Bake in a but
tered dish from twenty to twenty-five min
utes and serve with tomato or mushroom
sauce.
Tomato Sauce.-Thfs can be made from
the fresh fruit the canned or the bright red
catsup. Simmer can of tomatoes with
two cloves and small slice Of onion for
three-quarters of an hour. Melt two table
spoonfuls of butter in small saucepan
and add two tablespoonful of flour. When
brown and smooth stir into the tomato. sea-
son with salt and pepper and strain.
Or, take one-half pint of catsup, heat
add one-half cup of soup stock and thicken
with a teaspoonful of -four stirred in cold
water.
of mashed potatoes with butter salt and
pepper. Moisten with little hot cream.
Beat the whites and yolks of three eggs
separately, and cook the~y olks in with tie
hot mashed potato. Cool. fold in the beaten
whites and bake in buttered pudding dish.
Cheese Soufle. No. Make a white
sauce. using two tablespoonfuls of butter
to one of flour. one-half cup of warm milk.
a speck of cayenne and a saltspoonful of
salt. When cooked smooth stir in the yolks
of three eggs, well beaten, and one cup of
grated cheese and set away to cool When
cold, fold in the well-whipped whites of the
eggs, and bake in a well-buttered dish for
half hour.
Cheese Souff1e, No. Cook together one
pint of soft bread crumbs, three-fourths
OF a pound of grated cheese, half a salt
spoonful of soda and half a cup of warm
milk. Stir in the yolks of two eggs while
hot, cool and fold in the whites just before
baking.
Tomato Souff1e.-Cook together for twenty
minutes a can of tomatoes, one bay leaf a
teaspoonful of salt, a slice of onion and
six peppercorns. Melt two tablespoonfuls
of butter, add two of flour, strain and pour
that has been strained. When smooth,
pour over the well-beaten yolks of three
eggs and set aside to cool. When cold add
the stifay beaten whites and bake in
moderate oven. Grated cheese sprnkled
over the top just before putting in the ove.
makes good variation.
Spinach Souffie-Pick over a half peck of
spinach, wash thoroughly. drain and put
into kettle with a half cup of water and
a teaspoonful of salt. Simmer ten or fif-
teen minutes. take up. chop and press
through a colander. Add two tablespoon
dash of cayenne. Lastly, fold in the
beaten whites of four eggs and turn into
a buttered dish. Cover the top with grated
bread crumbs and bits of butter sprinkle
with cheese and bake In hot oven. Serve
with egg sauce.
Apple Souf1e-Mash stewed apples very
fine, allowing two tablespoonfuls of sugar
bread crumbs to make the consistency of
marmalade, then stir in the yolks of three
eggs well beaten. When quite cold fold in
the beaten whites and bake.
Fruit Souff1e.-Fruit souffle is made on
the same principle the potato souff1e
Take cooked and mashed fruit, sweeten
and beat into the whites, allowing six ia
bleSpoonfulS of sugar to each white and
as much fruit as can be beaten in without
making 1t fall The yolks may be used or
not. If used, cook in the hot fruit, then
cool. The point is to have the white I'M
beaten, adding sugar and fruit alternately
Orange Souffie for the Chatting Dish.-The
ingredients called for are two sweet
oranges juice and pulp, half a teaspoonful
of orange extract, three eggs whites and
yolks beaten separately, four heaping ia
blespoonfuls of powdered sugar, one tea
spoonful of caramel and one level salt
spoonful of salt. Beat two tablespoonfuIs
of sugar very gradually into the whites of
the eggs. using wire beater instead of
the Dover beaten, as the result must be
like a meringue and not like frosting. Into
the well-beaten yolks stir one tablespoonful
of sugar, the orange extract and salt. Set
the outlet pan over the hot water pan and
put into II two teaspoonfuls of butter
rubbing the sides thoroughly. Reserve one
third of the white of the eggs and put the
rest in with the yolks. Fold and cut but do
not stir. Set over the fame while you
spread the mixture in the pan, then set
over the hot water. cover closely and cook
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