Cookery for every household

Lastly, stir in the whites of the eggs beaten to a stiff froth, mixing them in as lightly as possible. Grease some small china or paper souffle dishes, three-quarter fill them with the mixture, and bake in a good oven until they are a nice brown colour and well risen. Sprinkle with sugar, and serve immediately. Time to bake, about 15 minutes. Sufficient for 3 or 4 persons. Probable cost, 7 d. 1915. Ground Rice Souffle (Souffld au Riz) 1 pt. milk. 1£ oz. ground rice. A pinch of salt. 1 table-sp. sugar. \\ oz. butter. 3 eggs. Vanilla. Mix the ground rice with a little of the milk, and put the rest into a saucepan to heat. When hot, but not boiling, add the ground rice, and stir over the fire until boiling. Add the sugar and butter, and cook for about 10 minutes. Then remove the saucepan from the fire and stir in the yolks of eggs, flavour with vanilla or any other flavouring preferred, and lastly stir in the whites beaten to a stiff froth. Pour the mixture into a greased pie dish or fireproof dish, and bake in a moderate oven until well risen and nicely browned. Serve directly, sprinkled with powdered sugar. Note. — Semolina may be used instead of ground rice. Time to bake, about 20 minutes. Sufficient for 3 or 4 persons. Probable cost. Id. 1916. Lemon Souffle (Souffle au Citron) 1 oz. butter. ' A squeeze of lemon 1 oz. flour. juice. 1 oz. castor sugar. j 3 yolks of eggs. Grated rind of 1 lemon. j 4 whites of eggs. 1 gill of milk. I A pinch of salt. Wipe the lemon with a damp cloth, and grate the rind very thinly off it on to the top of the sugar. Rub the sugar and lemon rind together with the tips of the fingers until the sugar looks quite yellow. Then proceed to make and cook the souffle according to directions given for Steamed Souffle on p. 425, using the lemon sugar and a little lemon juice to sweeten and flavour. When sufficiently cooked, turn out carefully on to a hot dish, and serve with custard, lemon, or wine sauce poured round it. Time to steam, 30 to 40 minutes. Sufficient for 3 or 4 persons. Probable cost, Id. 1917. Liqueur Souffl6 1 oz. butter. I 1 or 2 oz. castor sugar. 14 oz. flour. j 1 glass liqueur. 3 eggs. 1 gill milk. 1 A pinch of salt. Make a panada with the butter, flour, and milk as directed for Steamed Souffle on p. 425. When thoroughly cooked, remove the saucepan from the fire, beat in the yolks of the eggs one at a time, and then add the sugar, salt, and liqueur. Finally stir in as lightly as possible the whites of the egg beaten to a stiff froth. Three parts fill a greased souffl6 mould with the mixture and cook it in the oven in a tin of hot water, until well risen and firm to the touch. When sufficiently cooked, remove the souffle from the oven, allow it to stand a minute or two, and then turn it out. Serve with custard sauce flavoured with the same liqueur as is used in the mixture. Note. — The souffle will take its name from the kind of liqueur used, i.e. souffl6 au curaijao, souffle au noyeau, &c. Time to cook, about J hour. Sufficient for 4 or 5 persons. Probable cost, Is. 1918. Little Orange Souffles 3 large oranges. I 1 or 2 table-sps. sugar. 1 oz. potato flour or 2 eggs. cornflour. I 1| oz. butter.