The Alaska citizen., 1914-11-09
SOUFFLES AND TiMBALES.

SOUP LES AND m BALLS. 1 The crucial test of an excellent cook is in the preparation and baking of souffles Especially the 1 baking. Only practical experience leads to perfection, though in reality it is an easy matter if the making and baking are carefully and thought l fully done; but the main point real i ly is in the baking. We'll do we remember the old-time recipes for souffles which said, Bake in a hot oven and serve immediately or they will surely fall" If such directions are followed a crust forms quickly over the top leaving the center soft and the souffle surely must oven. Again if the heat is too great in the beginning of the baking the crust forms before it has a chance to rise. If not hot enough. the eX- pansion of the air is not possible. which would also result in failure. Have a moderately hot oven. put in the souffle and do not open the oven door for at least 15 minutes and 20 minutes is better. It should finish in 90 or 40 minutes. Serve at once. if possible, if not cover with hot dish
 To successfully make souffles good eggs are necessary. beating the yolks and whites separately. And here is where the real art lies in the making; incorporating all the air possible into the eggs while beating. Then the expansion of this air by moderate baking. gives light deli cate souffle. Cut and fold in the whites at the very last moment
 It is a most useful way of using 'leftovers" in fruits, vegetables or meat, and is always a fayorite. dainty dish.
 BASIS FOR ALL sOUFFLEs.
 Materials-White sauce. 1 cup, or 1 equally thick sauce of bread crumbs and milk, cooked chopped meat. poultry, fish, cheese. etc, F to l cup; eggs, 1 to 4.
 Directions-Add the meat to the hot sauce, sometimes the meat is very dry or the fish or vegetables very moist then more milk or bread crumbs may have to be added ac- cordingly When cool add the we'll beaten yolks, seasoning as needed and fold in the stiffly-beaten whites. Fill buttered molds-or a single one stand in a pan of hot water and bake as described above. Serve in the dish in which it is baked.
 FISH TlMBALEs.
 Material-White fish, F pound :; soft, fine white bread crumbs, l cup; milk F cup; cream teaspoonfuls; :; salt, 1 teaspoonful; whites of eggs 5; white pepper.
 Utensils-Food chopper, measur- ing cup, tablespoon, teaspoon dou- bowl, molds
 Directions-Pu the uncooked fish twice through the food chopper; cook milk and bread crumbs in the double boiler until smooth paste. When cold add it gradually to the fish and press through the sieve. Add cream, salt, pepper and the stiffly beaten whites of the eggs. Butter small timbale molds and line the bottoms with paper cut to fit. Decorate with truffles. hush rooms, pimentos or peas, and fill in the mixture. Stand in a baking pan half filled with boiling water cover the tops with creased paper and bake in moderate oven 20 minutes and serve with lobster, shrimp or crab sauce
 eROILED SALT cODFISH.
 Dried codfish, boiling water, 1 cup sweet cream, butter. black pepper
 To have a dish that will be per fectly satisfactory you must provide the best codfish you can possibly get; either a whole dried fish or some of a good quality that comes already prepared and packed in wood | en boxes. Remove the skin from the fish and soak for six or eight hours in plenty of cold water. After carefully draining the fish broil it over hot coals turning it until both sides are nicely Drowned. Remove from the broiler to a shallow tin or enameled pan, using your best eff forts to avoid breaking the fish. Cover it with boiling water. Let the pan remain on the top of the range for about an hour, keeping the water just at the boiling point, but not really boiling. If the fish seems to be very salty the water should be changed at least once. At the end of the hour drain the fish once more and then pour into the pan generous allowance of butter and a cupful of cream Allow time enough for the butter and cream to soak through the fish; then place