Pour the mixture now into the souffle tin, which it should about two-thirds fill, place the tin into a deep saucepan containing sufficient water to reach half way up the sides of the mould, and covering the saucepan closely, draw it aside from the fire and let the water there- in simmer slowly for thirty minutes, keeping it always covered. Five minutes before this time expires, rub through a horsehair sieve the jam, add to it the sherry and lemon juice, also the cochineal, put all into a smsdl saucepan ; place over the fire, and. stir until the mixture boils. Draw it then from the fire. Remove also the soufil^ from the saucepan, cut the paper from it and turn the soufil^ out upon a hot, fiat dish. Pour the sauce around it, and serve immediately. Note. — The lemon souffle✪ Lemon Souffle may also if desired be served upon a hot platter, with the above sauce poured around it. Chocolate Souffles. — Three ounces of grated chocolate, one ounce of sugar, one ounce of butter, one ounce of flour, one gill of milk, yolks of three eggs, whites of four eggs✪ Chocolate Souffles. Grease and bind around a pint and a half souffle tin, a band of paper to form a wall above the tin, and confine the soufil^ as it rises. Grease also the interior of the tin. Melt the butter in a small saucepan, stir into it the flour, and adding the milk stir all until boiling. OMELETTE SOUFFLS. 139 When boiling take the saucepan from the fire, throw into it the chocolate and the sugar, and drop in the yolks of the eggs one by one, stirring all meantime. Whip the whites of the eggs to a stiff froth and stir this in also, very lightly. Pour the mixture into the souffle tin, which should make it about two-thirds full, and place the tin into a deep saucepan containing sufficient water to reach half way up the sides of the form. Cover the saucepan and drawing it aside from the fire allow the water to simmer therein for thirty minutes, keeping it all the time covered. When steamed take the souffle from the saucepan, transfer it quickly to a silver souffle dish or fold around the tin in which it is prepared*a napkin and serve at once, carrying the dish upon a hot shovel if the dining-room be distant from the kitchen. Omelette Souffle. — ^Yolks of two eggs, whites of three eggs, one teaspoonful of powdered sugar, one tea- spoonful of essence of vanilla, one-half ounce of butter, one grain of salt✪ Omelette Souffle. First put into a small bowl the yolks of the eggs, to- gether with the sugar and vanilla and with a wooden spoon, stir these until they come to a thick cream, which will take three or four minutes. Put the whites of the eggs upon a perfectly dry plate, sprinkle over them the grain of salt and with a dry knife whip them to a very stiff froth. . Melt the butter in an omelette pan taking care that it does not get hot. Mix together the whites and the yolks of the eggs, pour this into the omelette pan, and put the pan over the fire for one minute. 140 SOUFFLES, Transfer the pan to a quick oven and allow it to re- main there for five minutes. Turn the souffle out quickly upon a hot platter, fold it evenly together and serve at once. A tablespoonfui of jelly or jam may be placed in the centre of the souffle when served, if desired. Notes. — Salt is added to the whites of eggs for the purpose of cooling them, and, if in the slightest degree stale, to aid in bringing them more quickly and lightly to a froth. The whites of eggs must be whipped upon a dry plate and with a dry knife as the slightest moisture will prevent their coming to a froth, and unless the froth of egg be very stiff the omelette souffle will be made heavy by it and so spoiled. Oheese Souffle. — One ounce of butter, one ounce of flour, one gill of milk, one-half teaspoonful of white pepper, one-half teaspooof ul of salt, one grain of cayenne, three ounces of grated cheese, yolks of three eggs, whites of four eggs✪ Cheese Souffle.

AI-modernized reading of the original text

Pour the mixture now into the souffle tin, which it should about two-thirds fill, place the tin into a deep saucepan containing sufficient water to reach half way up the sides of the mould, and covering the saucepan closely, draw it aside from the fire and let the water therein simmer slowly for thirty minutes, keeping it always covered. Five minutes before this time expires, rub through a horsehair sieve the jam, add to it the sherry and lemon juice, also the cochineal, put all into a small saucepan; place over the fire, and. stir until the mixture boils. Draw it then from the fire. Remove also the soufil^ from the saucepan, cut the paper from it and turn the soufil^ out upon a hot, fiat dish. Pour the sauce around it, and serve immediately. Note. — The lemon souffle may also if desired be served upon a hot platter, with the above sauce poured around it. Chocolate Souffles. — Three ounces of grated chocolate, one ounce of sugar, one ounce of butter, one ounce of flour, one gill of milk, yolks of three eggs, whites of four eggs. Grease and bind around a pint and a half souffle tin, a band of paper to form a wall above the tin, and confine the soufil^ as it rises. Grease also the interior of the tin. Melt the butter in a small saucepan, stir into it the flour, and adding the milk stir all until boiling. OMELETTE SOUFFLS. 139 When boiling take the saucepan from the fire, throw into it the chocolate and the sugar, and drop in the yolks of the eggs one by one, stirring all meantime. Whip the whites of the eggs to a stiff froth and stir this in also, very lightly. Pour the mixture into the souffle tin, which should make it about two-thirds full, and place the tin into a deep saucepan containing sufficient water to reach half way up the sides of the form. Cover the saucepan and drawing it aside from the fire allow the water to simmer therein for thirty minutes, keeping it all the time covered. When steamed take the souffle from the saucepan, transfer it quickly to a silver souffle dish or fold around the tin in which it is prepared*a napkin and serve at once, carrying the dish upon a hot shovel if the dining-room be distant from the kitchen. Omelette Souffle. — Yolks of two eggs, whites of three eggs, one teaspoonful of powdered sugar, one teaspoonful of essence of vanilla, one-half ounce of butter, one grain of salt. First put into a small bowl the yolks of the eggs, together with the sugar and vanilla and with a wooden spoon, stir these until they come to a thick cream, which will take three or four minutes. Put the whites of the eggs upon a perfectly dry plate, sprinkle over them the grain of salt and with a dry knife whip them to a very stiff froth. . Melt the butter in an omelette pan taking care that it does not get hot. Mix together the whites and the yolks of the eggs, pour this into the omelette pan, and put the pan over the fire for one minute. SOUFFLES, Transfer the pan to a quick oven and allow it to remain there for five minutes. Turn the souffle out quickly upon a hot platter, fold it evenly together and serve at once. A tablespoonfui of jelly or jam may be placed in the centre of the souffle when served, if desired. Notes. — Salt is added to the whites of eggs for the purpose of cooling them, and, if in the slightest degree stale, to aid in bringing them more quickly and lightly to a froth. The whites of eggs must be whipped upon a dry plate and with a dry knife as the slightest moisture will prevent their coming to a froth, and unless the froth of egg be very stiff the omelette souffle will be made heavy by it and so spoiled. Oheese Souffle. — One ounce of butter, one ounce of flour, one gill of milk, one-half teaspoonful of white pepper, one-half teaspooof ul of salt, one grain of cayenne, three ounces of grated cheese, yolks of three eggs, whites of four eggs.

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