Baxter Springs news. [volume] (Baxter Springs, Kan.) 1882-1919, 1905-11-16
soUFFLE AND KISSES.
These Airy Trifies Are Sometimes
Liked for Dessert and for Light
Evening Refreshments.

fuls OF butter, two tablespoonfuls Of
-four. half a cupful Of sugar. four
eggs. the zest or grated rind and o
tablespoonful OF the Juice Of lemon
and one cupful OF milk. Rub the but
ter to a cream, add the -four, and
gradually the cupful of milk. Stir
In a double boiler until smoothly
thickened. Beat the yelks Of the
eggs. and mix with the lemon and
sugar; stir these In. and set aside
to cool. Before time to serve, beat
the whites of the eggs to a very stin
froth. fold them in lightly. and bake.
In the paper cases sold for this use
ten minutes longer is enough baking.
II made In one large souffle, use but.
tered dish. and bake until firmly set. Send
to table at once when taken from the
oven.
This receipt is for q plain souffie,
and 1t may be made in precisely the
same way as a custard souffie, with
any delicate fiavoring liked, or as an
orange soiifle. using large orange,
instead of a lemon. Whipped cream
may be offered with It, favored to cor
respond, or liquid pudding sauce.
Chocolate Souffle.-For q chocolate
souffie, melt the butter and work In
the -four in a double boiler as he
fore. and blend with the milk and
half a small cupful Of chocolate dis
solved over steam TO paste. Cook
this smoothly. and add the yelks OF
the eggs as before. with sugar to
taste. Less sugar is required than
for lemon. and taste Is always the
only safe guide. as too sweet for one
person may be not sweet enough for
another.
Caramel favoring makes another
desirable souffle. All these are made
practically alike. and with care In
baking easily give fine result.
Richer soufIics are made by using
equal parts of milk and cream. Corn.
starch is sometimes substituted for
thickening. but the present writer
considers -four preferable. One mode
of cooking is to steam first in boil
ing water, then finish in the oven.
What Is known as stem mold Is
often used, and 1t may be coated with
q stiff caramel before filling. The
souffle Is then turned out on a hot
dish to serve. A thin custard, sweet
ened and favored and mixed with
whipped cream, is another suitable
accompaniment.
Kisses. - Kisses filled with ice
cream or served with gelatine cream
or merely as kisscs-tout court-fill
their own place among dainty re-
freshments, and as they are really no
more than stiffened white Of egg
frothed and mixed with powdered
sugar, they are as harmless as pos
sible. The whites of three eggs to
q cupful of sugar gives the proportion.
Beat as stiiily as possible. for upon
this and the heat applied all de-
ponds. Vanilla sugar may be used
for nayc:ing, as a liquid extract will
be Undesirable. Wet q large table,
spoon in cold water and drop neatly
on butt red paper. A hardwood board
for baking is often recommended. but
Is not indispensable. Baking tins will
answer. Sift little powdered sugar
over them, blowing off what does not
adhere. If for filing, remove from
the oven as soon as the top is firm.
take out with a spoon the soft center
and set in a cool oven to dry. Two
can be Joined easily by brushing the
fat side with little white of egg. The
top may be decorated with confec-
tons or colored sugar Of some dainty
sort, and many petty effects are pos
siblc.