Oxford Democrat., 1909-06-15
souffle.. Easv and Simple.

Souffles, Easy and Simple.
The crucial test of an excellent cook Is
in the preparation of souffles. Only
practical experience leads to perfection,
though in reality 1t is an easy matter II
the making and baking are carefully and
thoughtfuily done. The main point to
be observed is in the baking. The
ordinary recipe gives fifteen minutes as
the time in quick oven cheated 6y gas),
but when so cooked, crust forms over
the top leaving the center soft, and the
souffle falls az soon as removed from the
oven. In preparing for baking, II the
heat is too great, the soufle hardens be-
fore 1t has risen to its utmost. Contrary.
wise, IL the oven Is not hot enough, equal
failure results. The oven door should
not be opened for twenty minutes at the
very least after the souffle has been put
in, and 1t should bake half an hour any.
way. Souffies should be served at once
when they come from the oven or else
they fall. While baking, nothing should
be set down on the stove or floor with
thump, and the oven door should be
opened and closed cautiously. At the
time of serving, keep heated dish cover
over the souff1e until the moment 1t Is to
be served.
Good eggs in plenty are necessary.
They must be divided, the yolks and
whites beaten separately. The crown
ing feat for success depends upon the
amount of air beaten into the eggs. The
expansion of air by rather slow cooking
means the best results for these dishes.
Beat the yolks till they are thick and
lemon colored, and the whites till they
are stiff and dry. The whites should be
mixed in very lightly at the last moment.
When one has become expert it is the
most useful way Of using "leftovers" IN
a truly appetiZing way. The souffie is
always fayorite dish with the male
members of the household.
VEAL soUFFLE.
Melt one level tablespoon OF butter
without browning, add one Tablespoon
of -four, stir until smooth, add one-haii
pint of milk or cream and stir until II
thickens. Scatter in one gill of bread
crumbs and simmer for a few minutes.
Beat the yolks of two eggs and add to
the sauce before removing from the tire.
Beat all together, take from the fire.
Add one pint of chopped veal, with two
tablespoons of chopped parsley, a little
grated lemon peel, one teaspoon OF sail
and a little cayenne pepper. Beat the
whites of eggs stiff and add, putting all
into a buttered baking dish and bake
twenty minutes in quick oven. Serve
Immediately.
RICE soUFFLE.
Make a roux of one tablespoon of but
ter and one of -four, heated and stirred
together in saucepan. When smooth,
pour in cup of milk heated with bit
of soda. Remove from the fire, and,
when it is lukewarm, beat into the sauce
a cup of boiled rice, then the yolks and
finally the whites of three eggs, beaten
separately. Bake in pudding dish set
in quick oven. Keep the dish covered
for ten minutes.
CHOCOLATE sOUFFLE.
Separate the whites and yolks of four
eggs, melt three ounces of chocolate by
placing it in a cup standing in boiling
water, mix a teaspoon of flour into the
yolks of the eggs, add three teaspoons OF
powdered sugar and then the melted
chocolate, stirring all the while till the
mixture is we'll blended. Beat the
whites of the eggs till they are very stiff
and stir them into the mixture. Pour
into a buttered souffle tin or into small
cases, baking the small ones for about
fifteen minutes and the large size for
about twenty-five minutes. Serve with
whipped cream sweetened and favored.
STRAWBERRY soUFFLE, SERVED COLD.
Break into a'double boiler the yolks
of six eggs and the whites of three, add
four tablespoons of powdered sugar and
whip until the mixture is heated
through. Then remove from the fire,
whip until thick and cold, add cup Of
straw berries mashed to pulp, four
tablespoons of whipped cream. Fill pa
per souffle cases with the mixture, set
in the ice cave for two or three hours
and garnish with chopped almonds when
serving.
GREEN PEA sOUFFLE.
Mash cup of cooked peas to a smooth
pulp, working in, as you 60 on, table,
spoon of melted butter. Mix with this a
cup of milk, into which you have drop
ped pinch of soda. Season with salt
and pepper; beat in the whipped yolks
of three eggs, and, minute later, the
stiffened whites. Bake in buttered
baking dish, covered, In brisk oven for
twenty minutes, then brown lightly.
BAKED soUFFLE OF EGGS.
scald cup of milk, putting in a tiny
pinch of soda. Beat the yolkS of six
eggs until light and creamy and the
whites till stiff enough to stand alone.
Add one-half teaspoon of salt, dash of
pepper, and one rounded tablespoon OF
butter to the milk and stir it into the
yolks; then beat in the whites very
quickly. Pour into deep, buttered
pudding dish, and bake in a moderate
oven ten minutes, or to delicate brown.
Serve at once in the baking dish.
Whou Rarriec are Fresh