Butter I oz. Pepper and salt to taste. Stew the mushrooms in the butter till tender, season. The mushrooms may be added to the omelet either before or after it is cooked. Tomato Omelet Is made in the same way as mushroom omelet. i5« Sweet Omelet Soufflee. Eggs ... 2. Butter i f oz. Castor sugar i teaspoonful. Vanilla or other flavouring* to taste✪ Sweet Omelet Soufflee. Beat the yolks of the eggs with the sugar and flavour- ing. Stir in lightly the whites beaten stiff. Melt the butter in a small omelet pan ; when it bubbles all over pour in the eg*g mixture and stir over a quick fire till it sets. When lightly browned underneath and set, put it into a hot oven for two minutes to let it rise. Put a spoonful of hot jam on one half of the omelet, turn the other half over it. Serve at once. Cheese Soufflee. Flour Butter Grated cheese ... Milk Eggs Cayenne and salt. oz. 2 OZ. 3 oz. i pint. 3- Melt the butter in a saucepan, add the flour, then the milk ; stir till it is thick and smooth, and has boiled two or three minutes. Add the grated cheese and seasoning. Let the mixture cool, then add the yolks of two eggs. Mix well. Last of all stir in lightly the whites beaten to a stifl" froth. Bake at once for about twenty to thirty minutes in a rather hot oven. The mixture must be baked in a round soufflee or cake tin, which has previously been prepared in the following manner : — Butter the tin well, tie round it some buttered writing paper, which must reach for two or three inches above the tin to allow for the rising of the soufllee. The soufllee must be served immediately in the tin in which it is baked. If not served in a special soufflee dish, a napkin must be fastened round the tin. 159 Steamed Vanilla Soufflee. Butter I oz. Flour I oz. Castor sugar i oz. Milk I pint. Eggs (yolks) 3. Do. (whites) 4. Essence of vanilla 6 to 8 drops.✪ Steamed Vanilla Soufflee Melt the butter in a saucepan, add the flour, then the milk ; stir till it is thick and smooth. Boil well. Let it cool. Beat in the yolks of the eggs, beat it well. Add the sugar and vanilla. Last of all stir in lightly the whites of the eggs, beaten to a firm froth. Pour into a tin prepared as for cheese soufflee. Steam for twenty to thirty minutes (see directions for steaming puddings p. loi). Turn out ; serve at once with rasp- berry, Sabayon, or chocolate sauce round it. Chicken Soufflee. Milk J pint. Butter 2 oz. Fine flour 2 oz. Cold chicken 6 oz. Eggs 3. Pounded mace \ Pepper V to taste. Salt j✪ Chicken Soufflee Mince and pound the chicken well. Season it with pepper, salt, and a very little mace. Make a sauce of the butter, flour, and milk. After it has boiled add the pounded chicken. Take care that the mixture is suf- ficiently seasoned. When cool add the beaten yolks of the eggs. Whip the whites to a firm froth, stir in lightly last of all. Butter a soufflee tin well, and, if liked, ornament it with ham, hard-boiled eggs, and truffles. Put in the mixture, steam for three-quarters of an hour. Turn out and serve with well-flavoured Bechamel, mush- room, oyster, or celery sauce. Sauces.

AI-modernized reading of the original text

Butter I oz. Pepper and salt to taste. Stew the mushrooms in the butter till tender, season. The mushrooms may be added to the omelet either before or after it is cooked. Tomato Omelet Is made in the same way as mushroom omelet. i5« Sweet Omelet Soufflee. Eggs ... 2. Butter i f oz. Castor sugar i teaspoonful. Vanilla or other flavouring to taste. Beat the yolks of the eggs with the sugar and flavouring. Stir in lightly the whites beaten stiff. Melt the butter in a small omelet pan ; when it bubbles all over pour in the eg*g mixture and stir over a quick fire till it sets. When lightly browned underneath and set, put it into a hot oven for two minutes to let it rise. Put a spoonful of hot jam on one half of the omelet, turn the other half over it. Serve at once. Cheese Soufflee. Flour Butter Grated cheese ... Milk Eggs Cayenne and salt. oz. 2 OZ. 3 oz. i pint. Melt the butter in a saucepan, add the flour, then the milk ; stir till it is thick and smooth, and has boiled two or three minutes. Add the grated cheese and seasoning. Let the mixture cool, then add the yolks of two eggs. Mix well. Last of all stir in lightly the whites beaten to a stiff froth. Bake at once for about twenty to thirty minutes in a rather hot oven. The mixture must be baked in a round soufflee or cake tin, which has previously been prepared in the following manner : — Butter the tin well, tie round it some buttered writing paper, which must reach for two or three inches above the tin to allow for the rising of the soufllee. The soufllee must be served immediately in the tin in which it is baked. If not served in a special soufflee dish, a napkin must be fastened round the tin. Steamed Vanilla Soufflee. Butter I oz. Flour I oz. Castor sugar i oz. Milk I pint. Eggs (yolks) 3. Do. (whites) 4. Essence of vanilla 6 to 8 drops. Melt the butter in a saucepan, add the flour, then the milk ; stir till it is thick and smooth. Boil well. Let it cool. Beat in the yolks of the eggs, beat it well. Add the sugar and vanilla. Last of all stir in lightly the whites of the eggs, beaten to a firm froth. Pour into a tin prepared as for cheese soufflee. Steam for twenty to thirty minutes (see directions for steaming puddings p. loi). Turn out ; serve at once with raspberry, Sabayon, or chocolate sauce round it. Chicken Soufflee. Milk J pint. Butter 2 oz. Fine flour 2 oz. Cold chicken 6 oz. Eggs 3. Pounded mace \ Pepper V to taste. Salt j Mince and pound the chicken well. Season it with pepper, salt, and a very little mace. Make a sauce of the butter, flour, and milk. After it has boiled add the pounded chicken. Take care that the mixture is sufficiently seasoned. When cool add the beaten yolks of the eggs. Whip the whites to a firm froth, stir in lightly last of all. Butter a soufflee tin well, and, if liked, ornament it with ham, hard-boiled eggs, and truffles. Put in the mixture, steam for three-quarters of an hour. Turn out and serve with well-flavoured Bechamel, mushroom, oyster, or celery sauce. Sauces.

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Sweet Omelet SouffleeSteamed Vanilla SouffleeChicken Soufflee

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