The preparation of a souffle is exceedingly simple if exact measures are taken, and if the directions given for making it are carefully followed. The only difficulty is in serving it soon enough, as it falls so quickly when taken from the heat. Have everything ready before beginning to make the souffle. If it is a steamed one, prepare the tin (see below) and put on the saucepan with the water in which it is to be cooked. If, on the other hand, it is a baked souffle, see that the oven is at the right heat for cooking, and grease the tin or dish to be used. The whites of eggs for all souffles must be beaten up very stiffly in a basin with a wire whisk, and folded rather than mixed in to the other ingredients, care being taken not to break them down by too much mixing. As the mixture rises considerably when cooking, the mould should not be more than half filled. In a steamed souffle the band of paper forms a protection to prevent the mixture falling over the sides ; in a baked souffle this is not so necessary, as the mixture hardens as it rises. To Prepare a Souffle Tin. — A souffle tin is a plain round one with high sides. A lj-pint size will hold the above quantities comfortably. First grease the mould very carefully and thickly with clarified butter. Then cut a double band of paper wide enough to stand 3 or 4 inches above the top of the tin, and to reach down to the middle of it, and long enough to fold round it and overlap a little way. Grease this band, and tie it round the outside of the tin, putting the single edges to the top and the double fold below. This forms a protection to prevent the mixture falling over the sides of the tin when it rises. Also grease a round or square of paper to cover the top. To Make the Mixture. — Melt the butter in a small 426 COOKERY FOR EVERY HOUSEHOLD lined stewpan, add the flour and mix the two smoothly together with a wooden spoon, allowing them to cook for a few minutes without browning. Then add the milk or other liquid, and stir over the fire until thoroughly cooked. When readv. the mixture will look smooth, and will draw away readily from the bottom and sides of the stewpan. This is called the “ panada.” Remove the sauce- pan from the fire, and add the sugar and flavouring. Then add the yolks one at a time, beating the mixture well between each. Put the whites of the eggs into a large basin or beating bowl, add a pinch of salt to them, and with a wire whisk beat them up to a very stiff froth. Remove the wooden spoon from the mixture in the saucepan, and with an iron one stir the beaten whites lightly but thoroughly in. The heavier mixture must be turned over and over the fighter one until both are blended. To Cook and Serve the Souffle. — Pour the mixture into the prepared tin, cover with the square or round of greased paper, and steam slowly and steadily until well risen and firm to the touch. If cooked too quickly the souffle will rise rapidly without becoming firm, and will then sink in the middle when it is turned out, and look like a crushed hat. Turn out carefully on to a very hot dish, and serve at once with sauce poured round or served separately.

AI-modernized reading of the original text

The preparation of a souffle is exceedingly simple if exact measures are taken, and if the directions given for making it are carefully followed. The only difficulty is in serving it soon enough, as it falls so quickly when taken from the heat. Have everything ready before beginning to make the souffle. If it is a steamed one, prepare the tin (see below) and put on the saucepan with the water in which it is to be cooked. If, on the other hand, it is a baked souffle, see that the oven is at the right heat for cooking, and grease the tin or dish to be used. The whites of eggs for all souffles must be beaten up very stiffly in a basin with a wire whisk, and folded rather than mixed in to the other ingredients, care being taken not to break them down by too much mixing. As the mixture rises considerably when cooking, the mould should not be more than half filled. In a steamed souffle the band of paper forms a protection to prevent the mixture falling over the sides ; in a baked souffle this is not so necessary, as the mixture hardens as it rises. To Prepare a Souffle Tin. — A souffle tin is a plain round one with high sides. A lj-pint size will hold the above quantities comfortably. First grease the mould very carefully and thickly with clarified butter. Then cut a double band of paper wide enough to stand 3 or 4 inches above the top of the tin, and to reach down to the middle of it, and long enough to fold round it and overlap a little way. Grease this band, and tie it round the outside of the tin, putting the single edges to the top and the double fold below. This forms a protection to prevent the mixture falling over the sides of the tin when it rises. Also grease a round or square of paper to cover the top. To Make the Mixture. — Melt the butter in a small lined stewpan, add the flour and mix the two smoothly together with a wooden spoon, allowing them to cook for a few minutes without browning. Then add the milk or other liquid, and stir over the fire until thoroughly cooked. When readv. the mixture will look smooth, and will draw away readily from the bottom and sides of the stewpan. This is called the “ panada.” Remove the saucepan from the fire, and add the sugar and flavouring. Then add the yolks one at a time, beating the mixture well between each. Put the whites of the eggs into a large basin or beating bowl, add a pinch of salt to them, and with a wire whisk beat them up to a very stiff froth. Remove the wooden spoon from the mixture in the saucepan, and with an iron one stir the beaten whites lightly but thoroughly in. The heavier mixture must be turned over and over the fighter one until both are blended. To Cook and Serve the Souffle. — Pour the mixture into the prepared tin, cover with the square or round of greased paper, and steam slowly and steadily until well risen and firm to the touch. If cooked too quickly the souffle will rise rapidly without becoming firm, and will then sink in the middle when it is turned out, and look like a crushed hat. Turn out carefully on to a very hot dish, and serve at once with sauce poured round or served separately.

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