The art of cooking

The length of time required for the baking is determined by the heat of the oven which should be quick, and the souffle may be pronounced done when the finger may be pressed upon the top of the stuffing of the potato skins, and removed again without any of the mixture adhering. Serve on a small platter. Note— Sometimes in preparing these souffles, there will be a litttle of the potato flour mixture left after the skins are sufficiently filled, and when this occurs, the remnant may be utilized by baking it in a greased cup. 136 soufflSs. tie of the potato flour mixture left after the skins are sufficiently filled, and when this occurs, the remnant may be utilized by baking it in a greased cup. Iiemon Souffle. — Two lemons, one pint of milk, two ounces of butter, two ounces of flour, one ounce of arrow root, two ounces of sugar, yolks of four eggs, whites of five eggs. Grease a broad band of paper and secure it with a piece of twine around the top of a quart souffle tin, in order that it may project and deepen the tin, and so prevent the souffle running over the sides as it jises. Grease the sides and bottom of the souffle tin. Cut from the lemon its thin yellow rind, and put it into a saucepan with a gill of the milk. Allow this to m come to the boiling point, and drawing the saucepan aside from the fire, let its contents simmer slowly for five minutes. • Put into a copper or porcelain-lined saucepan the butter, and stir into it as it melts, the flour. Add the arrow root and sugar, and by degrees the remainder of the milk. Stir this until it boils, and when boiling strain the lemon rind from the milk, and add the flavoring liquid to the mixture in the saucepan. Draw the saucepan aside from the fire, let it cool slightly, and drop into it, one by one, the yolks of eggs. Stir this well together, when the whites of the eggs must be put upon a plate and whipped to a stiff" froth, and this also added to the contents of the saucepan, stirring lightly in order not to beat down the froth. Put this mixture quickly into the souffle tin, that the froth of egg may not fall ; place the tin into a deep VANNILLA SOUFFLS. * I37 saucepan containing sufficient boiling water to reach half way up the sides of the tin, cover the saucepan closely, draw it to one side of the fire, and let the water simmer for three-quarters of an hour, taking care to keep the saucepan closely covered all the time, and so keep confined all the steam generated in which the soufRd is being cooked. At the end of this time remove the souffl6 from the saucepan, cut from it the band of paper, transfer it to a silver souffle dish or fold a napkin around the tin in which it is prepared and serve immediately. If the dining-room be distant from the kitchen, the souiH^ should be carried in upon a hot shovel, otherwise it may be chilled and so fall from its perfect state. Note — Should it be desired, the souffle prepared as above may be divided and put into pint souffle tins^ baking one and steaming the other. Vanilla Souffle. — One ounce of flour, one and one-quarter ounces of butter, one dessert spoonful of sugar, one gill of milk, one-half teaspoonful of the essence of vanilla, yolks of three eggs, whites of four eggs, one tablespoonful of raspberry jam, one-half teaspoonful of lemon juice, one glass of sherry, six drops of cochineal. Grease a band of paper and secure it around the top of a pint and a half soufH^ tin, in order to deepen the tin and keep the soufH^ in form as it rises. Grease the sides and bottom of the tin inside. Melt the butter in a saucepan, stir into it the flour, add to this the gill of milk and stir all together until boiling. Draw the saucepan aside from the fire, throw into it the sugar and essence of vanilla, and 138 SOUFFLES. drop in also one by one the yolks of eggs, stirring all thoroughly together. Whip the whites of the eggs to a stiff froth, and stir this in also, taking care not to break the froth.