The Washington times., 1906-07-25
SMART LEGHoRN HAT.
WHEN THE DAY IS HOT
SERVE a NICE SOUFFLE

When eggs are plentiful and sure 20
be fresh. there is no daIntier dish than
soufffe It's deiicacy appeals at this
time OF year particularly. and as the
invigorating warmth OF early summer
changes 10 the s,ining muggy heat OF
dog davs. the housewife will md that
this light. Vet nourishing form Of food
is second IN favor only 10 iced concoc-
lions. The warning in regard 10 the
preparation OF a souf1e is that the eggs
must be unqualifedIy fresh and per
fectly cold
Omelet Soufle. Pound up coarsely six
humps Of loaf sugar aud pour over them
teaspoonful Of vanilla essence. Spread
the sugar on sheet OF paper and
leave IL I'm a warm corner Of the kitchen
10 dry. Bake SIX bleached sweet almond
meats until they are quite crisp and Of
a deep golden color. Then pound them.
but not too finely and mix with the
vanilla sugar. Divide the yolks from
the whites Of four new laid eggs. and
put the latter into a basin with two
additional whites. Stir into the basin
containing the four yoTks three table
spoonfuls OF finely powdered sugar and
beat the mixture with a wooden spoon
for ten minutes. Add gradually the
grated rind OF a small lemon. Now put
a pinch OF salt with the whites Of the
six eggs. Whisk to a very stif frOth,
and stir lightly into the yOlks- Butter
a soudie or other mold. pour the mix
ture into IL and bake Immediately in a
quick oven. Ten minutes should be suf-
fclent TO cook the soUfie. and just be-
fore il is served the vanilla sugar and
almonds should be scattered over the
TOP.
Corn Souffle-Heat one pint Of milk
Stir into It three-quarters Of a cup of
cornmeal and a little butter. Beat into
this the previously beaten yolks Of four
eggs and then the whites which have
been beaten previously. Butter baking
dish. pour I'm the cOrnmeai mixture and
cook twenty-five minutes in a moderate
oven. Serve at once.
Spinach Souffle-CoOk four pounds of
spinach in the usual way, and after
draining all the moisture from it. pass
through a wire sieve. Take a table
spoonful of any cooked turnip. carrot
or onion which may be in the cooler,
and pass through a sieve. Add then
warm butter Season the mixture 10
the spinach with two tabiespoOnfuls
with salt, pepper and grated nutmeg.
Add the yolks Of three eggs which have
of thick white sauce and two ounces
been whisked TO a very stih froth. Pour
at once into a well-buttered pudding
dish. smooth the top and after pouring
a little warm butter over il, scatter
some bread crumbs lightly over the
surface and bake at once in a quick
oven for about twenty minutes.
Iced Cheese and Tomato SOumle-MiX
half a pint of aspic jelly which is cold
but not set with four ounces OF grated
cheese and two tablespoonfuls of sieved
tomato thickened with flour and milk
Season v-:.h celery salt, cayenne and a
dust cL c'--ry powder and stir in half
a Dint of whipped cream. Beat the min
ture for a few minutes, pour into
china dish and ylace on ice long enough
for the souflte t. become very cold. Just
before IL is sef~ed, cover the top of
each with CCiTys of red pepper ar
ranged to fOrIl a lattice work pattern.
and in tie spaces between place alter
nately a little powdered parsley and
grated cheese.
CbocoIate souffle-The following recipe
is easily carried out provided the oven
is of the right temperature. 1t Will
prove Invaluable when an especially de-
liciOus dessert is needed in hurry. Put
a level tablespoonful or corn Hour into
a basin. s.d mix it to a smooth paste
with half a cup o. milk or cream. Add
two tabtesp0Onfuls Of powdered sugar
and pour into a small saucepan contain
ing two tablasVoonfuls of warm butter.
Stir the mixture over the FIRE until it
boiIs and thiekeGs- Then turn IL into
a basin and ada a tablespoonful OF pow
dered sweet chocolate and leave it 70
cool. Separate the yolks from the whites
OF three eggs. Beat the former and
whisk the latter TO a stiff froth. Add
the yolks 10 the corn flour mixture and
half a teasDOOnful of vanilla essence.
Beat vel for a few moments. then stir
in the whisked whites and pour into a
buttered sOuf1le mold; Bake at once
in a quick oven for half an hour, or
longer IL the heat is only fairly quick
Serve the soUhle with whipped cream
very slightly sweetened and favored
with vanilG.
Strawber-z souhfle-Make a thick Gus
tard witt tie yolk of five eggs and a
cup OF milk or cream. sweeten with
four table spc onfuls OF sugar and whisl1
unfiI N il cold Pass sufficient very ripe
strawberries through fine sieve to pro-