Evening star. [volume] (Washington, D.C.) 1854-1972, 1906-06-10
Hot Weather Dishes

hot Weather Dishes
| When eggs are plentiful and sure to he
fresh there is no daintier dish than a SOM.
ne. Its deticacy appeals at this time ar
year particularly, and as the invIRoratins,
warmth of early summer changes TO The
| stihing. muggy heat OF dog DAYS. the hossa
WHe VIII md that this light yet nourIsbinl.
! FORM OF food Is second I'm favor only 10
| aced connections. The warning I'm regard IN
| ire preparation OF a soufiie is that the ere,
must be unqualifedly fresh and nerfactI,,
cold. -
omeiet souffie. Pound up coarselv s.x
Pumps of loaf sugar and pour over them
| mix with the vanilla sugar. Divide ,ho
| sugar on sheet of paper and leave n fl, a
! warm corner of the kitchen 10 dry p,La
SIX pianched sweet almond meats untu ,hsv
are quite crisp and OF a deep golden color
men pound them. but not too finely ana
INK with the vanilla sugar Divide tba
Soihs from the whites OF four new-laId
esss' ana put the latter into basin with
'"' aiuf'ohai whites. STIR into the basin
S'"'aihihs the four yolks three table spoon
luis or finely powdered sugar. and beat the
MIXTURE with a wooden spoon for ten min
uies Add gradually the grated rind az a
sinai lemon. Now put pinch of salt with
me sne whites of the six eggs. whisk to a very
s a,'t. .roth and stir lightly into the yolks
Butter souffie or other mold potIr tba
mixture INTO 1t and bake immediately in a
QUICK oven Ten minutes should be sum
cient TO cook the souffie and Just before II
IL served the vanilla sugar and aImonds
should be scattered over the ton
Corn soufile.-Heat one pint of milk Stir
my ~ thIee-quarters OF "A cup of cornmeal
anu anu niue butter. Beat into this the pre-
VlousIy beaten yolks of four eggs ana fhen
the whites, which have been beaten sen
arately Butter baking dish. pour I'm HE
corhmeal mixture and cook twenty-fiye
ai el IN a moderate oven. Serve at once
opihach Souiile.-Cook four pounds of
splhach in the usual way and after drain
ing an the moisture from 1t pass through
wire sieve Take tablespoonful of any
cooked turnlp, carrot or onion which may
De IN the cooler. and pass through a sieve
Aud them to the spinach with two table
spoonfuiS or thick white sauce and tuo
ounces OF warm butter. Season the mix
lure with salt, sugar. pepper and grated
nutmeg. Add the yolks of two raw eeps
ana then the whites OF three eggs which
nave been whisked to a very stin frofh
four ct once into well-buttered- pt,S,iin.c-
dish. smooth the top. and after nanri,a
little warm butter over IT, scatter some
preadcrumbs lightly over the surface and
twenty minutes ee
Iced Cheese and Tomato Souff4e-ATix
nall pint of aspic Jelly which is cold INF
not set with four ounces of grated cheese
anu tWo lapleSpoonfulS of SteNed tQ-par,
thicheneo with flour and milk. Season with
eeiefy salt cayenne and a dust OF curry
powder and stir in half a pint of whinnei
cream. Beat the mixture for a few min
utes. pour INTO a china dish and place on
Ice long enough for the souffie TO becoroe
very cold. Just before it is served cover
the top of each with strips of red peDDer
arransea TO form a lattIcework pattern,
and in the spaces between place alternateIv
little powdered parsley and grated cheese
c,,o..,,,. .,., !
chocolate Souffie.-The following reciTe
Is easily carried out provided the oven fs
OF the right temperature. 1t win prsve III.
Va1uaeie when an especially delicious des-
sert Is needed in hurry. Put a levei
tablespoonful of corn flour into basin
and mix It to smooth paste with half a
cup of milk or cream. Add two ltablespoon-
fuls Of powdered sugar and pour into a
small saucepan containing two tablespoon
fuls of warm butter. Stir the mixture over
the fire until II boils and thickens Then
turn 1t into a basin and add a tabiespoou-
Iui OF powdered sweet chocolate and leave
1t to cool. Separate the yolks from the
whites of three eggs. Beat the former and
whisk the latter to a stiff froth Add the
yolks to the corn -four mixture and half a
feaspoOnful of vanilla essence. Beat well
for few moments then stir in the whisked
whites and pour into buttered souffie
mold. Bake at once in a quick oven for
hall an hour or longer il the heat is only
fairly quick. Serve the souffie with whip
ped cream very slightly sweetened and
Favored with vanilla.
Strawberry Souffie.@Make a thick custard
with the yolks of five eggs and cup of
milk or cream. Sweeteu with four table
spoonfuls of sugar and whisk until IL is
cold Pass sufficient very ripe Strawberries
through fine sieve to produce pint of
pulp and juice. Sweeten with half a pound
of sugar and mix with the custard Have
ready pint of stifiy whipped cream and
the whites of four eggs which have been
whipped to stiff froth and mixed with a
tablespoonful of powdered sugar. Stir the
cream and eggs alternately into the straw
berry mixture. blending them thoroughly
Pour at once into a mold and stand on Ice
to freeze. When ready serve with crushed
and sweetened Strawberries
Praline Souffie-Put four ounces of
crushed loaf sugar into a copper stewpan
and let 1t melt gradually over slow fire
until it turns golden brown. Add four
ounces of blanched sweet almond meats
which have been coarsely chopped. and
stir with wooden spoon until the almonds
are evenly Drowned. AS soon as IL is ready
spread the mixture on a dish which has
been lightly buttered. and when cold pound
to a powder in a wooden chopping bowl
Make two cups of drinking chocolate. strain
and pour into a basin containing the yolks
of ten eggs which have been beaten with
half tablespoonful of powdered sugar.
Pour the mixture into stewpan and stir
over slow fire until It thickens sufficiently
10 coat the spoon. race IN q Clean DaSln,
which should be surrounded with chopped
ice and beat until cold. Add the prepared
almonds, whisk In half ounce OF sheet
gelatin which has been previously dis
solved In a small quantity OF hot milk, half
a cup of sweetened whipped cream, and
lastly the whites OF five eggs whisked TO
a stiff froth. Place on ice until chilled
through, or for about three hours.
Do Not Rock the Baby.