Evening star. [volume] (Washington, D.C.) 1854-1972, 1904-08-27
TO MAKE A SOUFFLE
When the Art is Achieved
One Ranks High.
MIXED WITH FRUIT
DELICIOUS AND APPETIZING
CULINARY TRIUMPHS.
All the Details Necessary to Bring
About Perfect Re-
suits.

The making of a good souffle is regarded
as the final test of a frst-rate COOK IL is
like the little girl in the nonsense rhyme
when it is good it is very, very good, Out
when 1t is bad 1t Is horrid." To turn out
successful dish of this kind requires the
greatest carefulness and experience. When
the process is explained to the culinary
novice 1t seems delightfully."- simple, but It's
very simplicity proves snare for the IN,
experienced. One thing to bear In mlno
about this Elusive, airy trife is that II
should never be attempted by an unprac-
ticed hand upon an occasion Wnen al
omission would leave serious gap IN the
menu.
One of the most important points about
preparing a souttie is to have the oven the
right temperature and this is matter no
one can be actually taught, for the knoWl-
edge must come from experience. II the
oven is too hot the souffie will be hard on
top before the inside has become lnnateu
as much as it should, a catastrophe 10 De
avoided. On the other hand, If the oven
is not sufficiently hot there WILL In the
slangy language of the day, be nothing
doing" and a gastronomic failure is equal
~ sure to result. A happy medium, that
hardest of all things to attain in terrestrial
affairs is absolutely necessary in the max
ing of q Souff1e.
The size and kind of souffle have much to
do with the time exposure. A small entree
of this sort is put tnto hotter oven IMAM
a large souff1e on account of the latter pelng
overlooked.
All hot souffles, to be really apprecia ted,
must be served Immediately they are taken
from the oven. Therefore nice bit or cal
culation is necessary to have the dainty
ready for the diners and the diners Tor the
dainty. But no true gourmet gfumpieS at
a few minutes wait when his tavorlee e
dainty is in question, for the pleasure OF
having this delicious dish served to perfec-
ton discounts all this.
Good Eggs and Plenty.
The requisites for successful souff1e are
good eggs, and plenty of them. The yolks
and whites are separated, and the whites
are whipped until they are very dry. Inc
yolks do not need such strenuous treat
ment A few whsks with the beater Will De
whites are lightly mixed in at the last mo-
ment When the time comes for serving II
is fine idea to heat a dish cover very not
and keep this covering on the souff1e curing
its progress to the dining room, only re-
moving it at the last moment. Besides the
hot souff1e, both savory and sweet, the
same name is applied to class of cold ana
frozen sweets of a light nature although
the title in this connection is something or
a misnomer. They are served in souftie
cases which are ornamental and attractive,
and bands of paper, which when served are
removed, give them the raised appearance
of the baked SouffleS. These frozen Souff1eS
are much less trouble to prepare than
ices. Throughout the year souff1es are al
ways demanded and liked as sweet
course by the most fastidious connoisseur
of dainty desserts.
A Delicious Dish.
Orange souff1e is very refreshing and
appetizing and has the added attraction of
having all seasons for it's own, as oranges
are prOcurable at most times OF the year
The following recipe, which is a perfectly
reliable one, may be served in the ordi-
nary way or in the halves of oranges,
which is quaint and dainty conceit. For
preparing this souffie the ingredients re-
uuired are six oranges, three eggs, two
ounces of powdered sugar, two ounces of
butter, a .dessertspoonful of cornstarch
end a tablespoonful of orangeflower wa
ter
Make a small hole in the top of each
orange and with saltspoon pick out all
the pulp of the fruit Place the cutoff
end of the orange in each opening and
cut the orange she'll in half. Pulp the
fruit through a fine sieve and separate
the yolks and white of the eggs. Put the
yolks in saucepan with the sugar and
butter, stirring them over the fire until
we'll blended and thickened. Then mix
the cornstarch in smoothly with the fruit
pulp and then add the yolks. Last of ALL
stir in lightly the stiff1y beaten whites of
the eggs and the orangefower water
When the shells of the oranges have been
made perfectly dry brush them over the
inside with melted butter sprinkled with
graduated sugar, being careful to shake
out any that does not adhere Fill each
shell little more than half full with the
souffie mixture and place in a quick oven
for ten or fifteen minutes or until they
are well puffed up and firm. Serve i'm
mediately.
Fruit Meringue.
Fruit souffe merngue is a departure
from the usual souff1e class, and one not
to be overlooked when a light and tasty
dessert which obligingly adapts itself to
he nf a limos 1t,
season is sought. Just now peach mer-
ingue would be particularly good Take a
cupful of peach pulp three tablespoonfuls
of flour, two tablespoonfuls of butter,
half cupful of milk, three whole eggs
and the whites of five. Cream the flour
and butter together until smoothly blend
ed, add the milk, a pinch of salt. the
beaten yolks of the eggs and the fruit
pulp. Just before putting in the oven add
the stiffiy beaten whites of the eggs Pour
all into buttered china souff1e dish-a
pie dish will do-stand In a pan of boil
ing water and bake for twenty minutes
Make merlnsue with the whites of two
eggs and two tablespoonfuls of powdered
sugar. Cover the top of the souffie with
TINS ana return to the oven for six or
eight minutes to brown
chocolate in one form or another is a
UNIVERSAL favorfte, and souffle made
from this delicious sweet is extremely
toothsome When a dessert has to be made
READY IN hurry this recipe will be a boon
~ NHN Nooh. IidSc Ieduy TOUR eggs three
teaspoonfuls of powdered sugar one tea
spoonful OF slfted -four and three ounces
o! chocolate. Separate the whites and yolks
or the eggs and melt the chocolate nv Mac
ing IL In cup standing In a saucepan or
Dolhng water Mix the -four smoothly into
the yolks OF the eggs and add the sugar
and melted chocolate, stirring all the while
untli well wei, mixed Beat the whites of the
eggs until they assume dry or solid an
pearance and then stir them lightly into the
other mixture. Pour into a buttered souff1e
dlsh or small cases and bake for about ff
teen minutes, or If in a large case twenty
five. '"e"'y
Always in Season.
The very plebeian prune Is almost lost
sight OF in souffie of this ilk, and the
flavor is that of some new kind of fru,t
In winter, when fruit is at premium this
prune dessert will prove a useful substf-
tute. Half pound of prunes, three table
spoonfuls OF sugar, four eggs, a teaspoon-
ful or vanilla and a pinch of salt Pot
the yolks until creamy, add the sugar va
mia, salt and the prunes after thew have
been previously stewed and chopped Reat
the whites to froth and stir them with
the other ingredients. Pour in a souff1e
dish and bake in a fairly hot oven for
twenty minutes.
The last recipe added to the list of souf-
fes Will be one containing cheese For
this creamy dainty use the yolks of six
eggs, four ounces of butter three whites