^ - I ll 1?l
EQ ^ ^ U^ OU M M
1 I 5
t
o
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540
A MANUAL OF IIOME-MAKINO
lti>l water, and l>ake it from 35 to 40 minutes; (7) sprvc the souffle at one^
with or without sauce.
Fruit sotifflS: (1 ) For the wliit-ce uf 3 egjp*, allow 5i of a cup of fniit fmtp
ti rained iind passed through a sieve, supper aa needed, and a few gjninti (
fiiilt; (2) heat the fruit pulp, and sweeten it;-(:5) beat the egg whiu^ until
they arc stlfT; (4) suM the fruit pulp, sugar, and salt to them, and ronl
Ijeating; (5) turn the mixture into buttered molds, tilling them thre«*-fo
full; (6) »qX the mokln in a pan of hot water, and bake the Roufil^
moderate oven until it is firm; (7) serve it with or without aauoe
whipfx^d cream,
VegtUible souffli: (t) Allow 3 eggs and 1 cup of vegetable pulp, ruhtm
through a sieve to 1 cup of thick whit^ mvuce; (2) l)e*t the yulks nrt*-' **
are thick; (3) add them to the thick white tiwiuce; (4) add the v* i
(5) iK'at the whit**!* until they arr^ stiff; (6) fold them into the otini mi
lure; (7) add the sca^sruiinj^; (tS) turn the mixture into a buttiu^ tiakinic*]
dish set in a pan of hot water, and rook it in a nuKlcrate oven until it ta *?*, J
Custard soufflt (for the main dish nr dcissert): (l) Allow 4 egjcs, \£ eu|i|
of sugar if the soufftd is to l)e ustnl for di-a^^Tt^ and Vi tcnisjKKJu uf gadt, to ll
cup of thick white sauce; (2) beat the yolka until they are thick; {3> add]
the beaten yolks and the sugar to the w^hite stiuee; (4) beat the whiteiv untiti
they are stiff; (5) fold them into tlie othiT mijcture; (6) turn the mixturel
into a buttered l>aking<lish. and set it in a pan of hot water; (7) bake it fori
about 35 minutes in a moderate oven; (8) serve it at once ivith er#iamy or J
foamy sauce (see Sauce n, ^mge 560).
Fondtiea are made in the same manner as soufTlds, milk with breiidcnimltt |
being uaed inatead of a whi te kiiuc^c. They are not so light as souffle. Both
fondues and souffles shnukl be haki^ by being set in a pan of hot water and
placed in a moderate oven.
Meringues.
Meringut» for pies and garnishee far deuerU: (1) Allow 1 tabkspoao of
sugar to 1 egg-white; (2) chill the egg-whites; (3) add a pinch of salt tft
them; (4) beat them with an egg-whisk until they are stiff; (5) add Xhm
sugar gmdually^ and continue iK'ating until the »ugar i^ thortiughly clin-
Bolve*!; (ti) add flav^oriiig as desired; (7) cook the meringue in a very Hltnr
oven for alnjut 15 minutes, incre:using the heat somewhat toward tiie «id
of the (K«riod, if uect^ssary, to brown the meringue.
Sn4}W€ggti: {}) Allow I ounce of sugar (2 tablespooas) lo I ounce of cug-
wliite (2 tablespoons); (2) lieat the whiter until they are oejirly dr>*; (3)
cxintinue beating, and add half i>f the sugar gradtially; (4) when the mix-
ture is very firm, fold in the other half of the sugar; (5) dip a tablesfKjt^n in
bijiling water, fill it with meringue, and 8tia|je the meringue in the form of
an egg; (6) remove the HfXKinfula of meringue to a pan of gently simnientii;
water, and let it stand where the water will keep liot; (7) poach the mt>
lingue until it is firm throughout; this requires from 10 b> H mimitei^
1
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EGGS
541
1
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Page 308
Presented as published in 1919. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
A modernized reading is not available for this page yet. You are seeing the original text.
^ - I ll 1?l
EQ ^ ^ U^ OU M M
1 I 5
t
o
U
540
A MANUAL OF IIOME-MAKINO
lti>l water, and l>ake it from 35 to 40 minutes; (7) sprvc the souffle at one^
with or without sauce.
Fruit sotifflS: (1 ) For the wliit-ce uf 3 egjp*, allow 5i of a cup of fniit fmtp
ti rained iind passed through a sieve, supper aa needed, and a few gjninti (
fiiilt; (2) heat the fruit pulp, and sweeten it;-(:5) beat the egg whiu^ until
they arc stlfT; (4) suM the fruit pulp, sugar, and salt to them, and ronl
Ijeating; (5) turn the mixture into buttered molds, tilling them thre«*-fo
full; (6) »qX the mokln in a pan of hot water, and bake the Roufil^
moderate oven until it is firm; (7) serve it with or without aauoe
whipfx^d cream,
VegtUible souffli: (t) Allow 3 eggs and 1 cup of vegetable pulp, ruhtm
through a sieve to 1 cup of thick whit^ mvuce; (2) l)e*t the yulks nrt*-' **
are thick; (3) add them to the thick white tiwiuce; (4) add the v* i
(5) iK'at the whit**!* until they arr^ stiff; (6) fold them into the otini mi
lure; (7) add the sca^sruiinj^; (tS) turn the mixture into a buttiu^ tiakinic*]
dish set in a pan of hot water, and rook it in a nuKlcrate oven until it ta *?*, J
Custard soufflt (for the main dish nr dcissert): (l) Allow 4 egjcs, \£ eu|i|
of sugar if the soufftd is to l)e ustnl for di-a^^Tt^ and Vi tcnisjKKJu uf gadt, to ll
cup of thick white sauce; (2) beat the yolka until they are thick; {3> add]
the beaten yolks and the sugar to the w^hite stiuee; (4) beat the whiteiv untiti
they are stiff; (5) fold them into tlie othiT mijcture; (6) turn the mixturel
into a buttered l>aking<lish. and set it in a pan of hot water; (7) bake it fori
about 35 minutes in a moderate oven; (8) serve it at once ivith er#iamy or J
foamy sauce (see Sauce n, ^mge 560).
Fondtiea are made in the same manner as soufTlds, milk with breiidcnimltt |
being uaed inatead of a whi te kiiuc^c. They are not so light as souffle. Both
fondues and souffles shnukl be haki^ by being set in a pan of hot water and
placed in a moderate oven.
Meringues.
Meringut» for pies and garnishee far deuerU: (1) Allow 1 tabkspoao of
sugar to 1 egg-white; (2) chill the egg-whites; (3) add a pinch of salt tft
them; (4) beat them with an egg-whisk until they are stiff; (5) add Xhm
sugar gmdually^ and continue iK'ating until the »ugar i^ thortiughly clin-
Bolve*!; (ti) add flav^oriiig as desired; (7) cook the meringue in a very Hltnr
oven for alnjut 15 minutes, incre:using the heat somewhat toward tiie «id
of the (K«riod, if uect^ssary, to brown the meringue.
Sn4}W€ggti: {}) Allow I ounce of sugar (2 tablespooas) lo I ounce of cug-
wliite (2 tablespoons); (2) lieat the whiter until they are oejirly dr>*; (3)
cxintinue beating, and add half i>f the sugar gradtially; (4) when the mix-
ture is very firm, fold in the other half of the sugar; (5) dip a tablesfKjt^n in
bijiling water, fill it with meringue, and 8tia|je the meringue in the form of
an egg; (6) remove the HfXKinfula of meringue to a pan of gently simnientii;
water, and let it stand where the water will keep liot; (7) poach the mt>
lingue until it is firm throughout; this requires from 10 b> H mimitei^
1
I
EGGS
541
1
h
J3 flS
S
S\a a
5.
j!
|al
:S
2°
t^
III 1
« O <B
s.
JQ,
3
^1
1
|l\ 1S|
1
•^■5
X
f Ip e 5.fl
_ c8
u*
1
1