Evening star. [volume] (Washington, D.C.) 1854-1972, 1907-02-24
soufies for Lenten Desserts.

Soufles for Lenten Desserts.
Maple Souff1e-Boil one cupful of milk in
the double boiler, and add tablespoonful
of butter and pinch of salt. then stir In
one teaspoonful of cornstarch moistened
with little cold milk; cook until 1t thick
ems, and then add the yolks of two eggs
beaten with a teaspoonful of sugar and a
cupful of maple strip. Remove from the
fire, and when nearly cold fold in the whites
of three eggs which have been whipped UNI
til dry and firm. Pour into a buttered tin
that is lined with strip of creased paper.
which extends above the sides to confine
the souffle as it rises, and bake in mod
crate oven for thirty minutes. Serve with
sweetened whipped cream favored with va
nilla.
Date Souff1e.-Beat the yolks of four eggs
and three tablespoons of powdered sugar to
a cream, add few drops of lemon extract,
and half a pound of dates that have been
stewed until tender. drained, the pits re-
moved and each date cut into four pieces.
Just before baking stir IN the whites Of the
eggs that have been beaten stiff with
pinch of salt and tablespoonful of finely
minced candied orange peel. Serve imme-
diately into buttered pudding dish, and
bake in quick oven for twenty minutes.
Serve with a hot foamy sauce.
Farfna Souf1e.-Put one pint of milk and
the grated rind Of half a lemon In the dou-
BILE boiler; when it reaches the boiling point
stir in four tablespoonfuls Of farina and
cook ten minutes, then remove from the
fire and add the yolks Of three eggs that
have been creamed with three tablespoon
ftlls of confectioners sugar. Beat constant
ly until cool, then gradually mix in two
tablespoonful of preserved Canton ginger
cat in small pieces, and last Of all the
stiffly beaten whites of the eggs Pour into
a baking dish and place the dish in a larger
pan containing hot water sufficient to half
cover it. Bake in a moderately hot oven
for twenty-five minutes. Serve with me-
ringue sauce favored with ginger strip.
Individual Apple Soufle-Boil some cored
and peeled. apples until tender; press them
through a coarse sieve and season with one
tablespoonful of butter, vanilla, cinnamon
and nutmeg to TASTE Place the apple
PURGE thus obtained In a graniteware sauce
pan and let 1t cook until dry and firm. Al
low the stiff1y- beaten whites of four eggs
to cupful and half of this reduced ap
pie PURGE that has been sweetened with three
tablespoonful of powdered sugar, fold them
lightly in, fill small paper cases with the
mixture three-quarters full, sprinkle the top
Of each with sugar and grated rind of lem
on, and bake for fifteen minutes in mod
crate oven. Serve with a hard sauce.
Custard SOuff1e-Use two tablespoonful
each Of butter, flour and sugar, one cupful
Of cream and three eggs. Boil the cream;
blend the butter and -four. and add grad
ually to the hot cream, stirring all the time.
Beat the sugar with the yolks of the eggs.
Add to the mixture and let it cool. When
cold add half a grated cocoanut and the
beaten whites of the eggs, lightly folded in.
Bake and serve at once with sweet cream
sauce.
Tarragon-
Vinegar is better than others for salads.
Vinegars that are too acid should not be
employed. Cider vinegar may be softened
by diluting it with water. To make TARA
gon vinegar put a handful of tarragon
leaves into fruit jar and cover with white
wine venegar or cider vinegar. Screw the
cover on tightly and allow it to stand in
the sun for two weeks. At the end Of that
time strain the vinegar through cloth and
press the liquid from the leaves Then filter
through filter paper and bottle for use.
Nasturtium vinegar also Is delicious for
salads To make it, fill fruit jar with
nasturtium blossoms and add to 1t a shall
lot, one-third of a clover or garlic and red
pepper, all chopped fine, and cover with
cider vinegar. At the end of two months
strain and filter.
Fruit Desserts.
Chartreuse D'Orange.-Make a clear Or
ange jelly with one and one-half pints Of
water six oranges. sugar to taste, one and
one-half ounces Of gelatin; divide four or
anges into quarters, have two plain molds,
one about one and one-quarter inches more
in diameter than the other; pour little
jelly in the bottom of the large mold; place
in this layer of orange quarters, cover
with more jelly. but just enough to get
cof loo To xxyI,nr
quite firm put the small mold inside of
large one, right in the center. so that the
vacant place between the molds be the
same; in this vacant place put more or
ange quarters. filling up with jelly till the
whole space is filed. Place on the ice;
whip one pint of cream with one-ha1f ounce
of dissolved gelatin, and some sweetened
orange juice adding little at time, else
the cream will not risesfn a froth; when the
cream is ready and the jelly set, remove
the inner mold by pouring warm water into
it, and fill the space of the chartreuse with
the whipped cream. Set on Ice for an hour,
turn out and serve.
pineapple Marmalade-Grate two large,
fully ripe pineapples and to each pound. of
the fruit thus prepared add three-quarters
pound of loaf sugar. the juice Of two lem
lemon Bring to the boiling point quickly
and cook until clear, which will take about
one hour Skim often and, when done,
seal in small jars.
"
peaches rub through a sieve, and cook for
three minutes In a strip made by boiling
a cup of sugar with one of water. Have
soaked one-half package of gelatin. Add
this to the strip and peaches. Stir few
to dissolve the gelatin. Place in
pan of snow or ice water, beat until nearly
cold, add whites of six eggs beaten stiff.
Beat all the mixture until it begins to hard
en-. Pour into mold. set on ice or-in cold
place. Serve with cream.
Banana Compote.-Make a strip of four
of water and four table
spoonfuls of sugar: add the rind of one
half lemon two cloves, one inch of stick
cinnamon; cook ten minutes, then drop into
the strip six bananas cut into fourths. 1t
is best to cook just enough pieces of
banana at a time to cover the bottom Of the
When the fruit becomes trans
parent and soft take 1t up carefully, put
into q pretty dish and pour over the strip.
Cool and serve with whipped cream, slight
ly sweetened and favored with lemon.
Butter
Either fresh or salt, possessing disagree
able favor, may be rendered perfectly sweet
by the addition OF little carbonate of
soda The proportion is two and one-half
drachms of soda to three pounds Of butter.
In making fresh butter the soda Is to be
added after all the milk Is worked out and
the butter is ready to make up.