The Savannah morning news. (Savannah, Ga.) 1900-current, 1904-01-24
thicken with a teaspoonful of -four
stirred i'll cold water.

thicken with a teaspoonful of -four
stirred i'll cold water.
Mushroom Sauce.-Add half can of
quartered mushrooms to one cup OF
brown sauce. and simmer gently for
four or five minutes.
Potato enthusiastically season ore
pint of mashed potatoes with butter,
salt and pepper. MOisten with little
hot cream. Beat the whites and xo!ks
of three eggs separately, and cook the
yolks in with the hot mashed potato.
Cool. fold in the beaten whites and
bake in buttered pudding dish.
Cheese Souffie, No. Make white
sauce, using two tablespoonfuls of but
ter to one of flour, one-half cup of
warm milk speck of cayenne and a
saltspoonful of salt. When cooked
smooth. stir in the yolks of three eggs,
we'll 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 an hour.
Cheese Souffie. No. Cook together
one pint of soft bread crumbs, three
fOurths of a pound of grated cheese,
half a saltspoonful 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 Souffle.-Cook together for
twenty minutes 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 in slow
ly one cup of the cooked tomato that
pour over the well-beaten yolks Of
three eggs and set aside to cool. When
cold, add the stiffly beaten whites and
bake in a moderate oven. Grated
cheese sprinkled over the top Just be-
fore putting in the oven makes a good
variation.
Spinach Souffle-Pick over a half
peck of spinach, wash thoroughly,
drain and put into kettle with half
cup of water and a teaspoonful of salt
Simmer ten or fifteen minutes, take
up, chop and press through a colan-
der. Add two tablespoonful of cream,
the yolks of four eggs and a dash Of
cayenne. Lastly, fold in the beaten
whites of four eggs and turn into a
buttered dish. Cover the top with
ter, sprinkle with cheese and bake in
hot oven. Serve with egg sauce.
Fruit Souffie.-Fruit souf1e is made
on the same principle as the potato
souffie. Take cooked and mashed
fruit, sweeten, and beat into the
whites, allowing six tablespoonfuls 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 unbeaten, adding sugar and
fruit alternately.
Apple Souf1ie.-Mash stewed apple
very fine, allowing two tablespoonfuls
of sugar to each apple. Add sufficient
finely sifted 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.
Orange Souh1e, for the Chatting Dish
The ingredients called for are two
sweet oranges, juice and pulp, half
teaspoonful of orange extract, three
eggs whites and yolks beaten sepa-
rately), four heaping teanspoonfuls of
| powdered sugar, one teaspoonful OF
| caramel. and one level tablespoonful of
| salt. Beat two tablespoonfuls of sugar
very gradually into the whites of the
eggs. using a wire beaten, instead of
| the Dover beater, as the result must
be like a meringue and not like FROST
ing. Into the well-beaten yolks stir
one teaspoonfuI of sugar, the orange
extract and salt. Set the outlet pan
over the hot water pan and put into
1t 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
flames while you spread the mixture
In the pan, then set over the hot wa
ter, cover closely, and cook for fifteen
minutes. Do not uncover. If the wa
ter dries out of the pan, add more
carefully. When set, take the pulp
of the orange and sprinkle little by
little over the pan, having the pulp
as dry as possible. Add the rest Of
the whites as border and edge. When
set, lift carefully from the sides of the
pan, and pour in at the sides, under
meath, the rest of the Juice in which
the caramel has been stirred. Serve
from the dish.
Custard Soufle-Make a white sauce,
using three tablespoonfuls of butter,
six tablespoonfuls of flour, one pint of
hot milk, and three tablespoonfuls of
sugar to sweeten. Stir In the we'll
beaten yolks of six eggs and set away
to cool Then fold in the stiffened
white, and bake in cups or paper
cases, for half an hour, in a moderate
oven. Serve with creamy sauce, which
is made as follows:
Beat three tablespoonfuls OF butter
and six tabie5poonfuis OF sugar to a
cream. Add two teaspoonfuls Of wine
and two teaspoonfufs of cream, beat
ing vigorously. Just before serving,
warm the mixture over hot water but
do not allow the butter to become
melted.
Souffie Au Rhum-Beat the yolks of
two eggs until lemon colored and thick.
Add three tablespoonfuls of powdered
sugar and one tablespoonful of rum.
Beat the whites of four eggs until
stiff, and cut and fold into the mix
ture. Grease the outlet pan thoroughly
with butter, pour in half the mixture
and brown delicately. Lift and turn
the pan that the souffie may color