Cookery for every household

Wash the tapioca or sago, put it into a saucepan (a double one is best) with the butter and milk, and cook it thoroughly until quite clear. Then remove the saucepan from the fire, and, when the contents have cooled a little, stir in the sugar, yolks of eggs, and flavouring to taste. Beat up the whites stiffly, and stir them in lightly at the last. Pour the mixture into a prepared souffle mould (see p. 425) that has been greased and coated all over the inside with fine ratafia or slightly browned cake crumbs. Steam the souffle very slowly until well risen and firm to the touch. Serve with jam, apricot, chocolate, or any other sauce preferred. Time to steam, 30 to 40 minutes. Sufficient for 4 or 5 persons. Probable cost, 8 d. 1927. Vanilla SoufflS (SoufflO a la Vanllle) 1 oz. butter. 1 oz. flour. 1 oz. castor sugar. 1 gill milk. 3 yolks of eggs. 4 whites of eggs. A pinch of salt. Vanilla flavouring. Make this souffle according to directions given for a steamed souffle on p. 425, flavouring the Vanilla Souffle mixture with vanilla. Serve with jam, custard, German, or any other suitable sauce. Time to steam, £ to f hour. Sufficient for 4 or 5 persons. Probable cost, 6 d. to Id. 1928. Violet SoufflG (Soufflfi aux Violettes) 1 table-sp. cream. \ oz. crystallised violets. 1| oz. sugar. 1 oz. butter. 1 gill milk. & oz.potato flour. 3 eggs. Put the milk, butter, and potato flour into a saucepan, and stir them over the fire until the mixture begins to draw away from the sides of the saucepan. Remove the pan from the fire, add the sugar, cream, yolks of eggs, and violets crushed to small pieces, and mix all well together. Two or three drops of essence of violets may also be added if a stronger flavour is wished. Whip the whites stiffly and stir them in lightly at the last. Bake the mixture in small greased souffle cases, and bake in a moderate oven. Just before removing the souffles from the oven sprinkle them with fine sugar, put a whole violet on the top of each and brown very slightly. Serve at once. Time to bake, 15 minutes. Sufficient for 5 or 6 persons. Probable cost, 9 d. 1929. Sweet Omelet (Omelette Soufltee) 3 eggs. I Grated rind of | lemon. 1| oz. sugar. I A little jam. Put the yolks into a basin with the sugar and grated lemon rind or other flavouring, and mix well with a wooden spoon until of a pale creamy consistency. Whip the whites, with a pinch of salt added to them, to a very stiff froth, and fold them very lightly into the yolks. Do not stir more than is necessary. Pour the mixture into a well-greased omelet pan, and put in k brisk oven from 7 to 10 minutes, until of a pale brown colour. When firm to the touch, turn the omelet out of the pan on to sugared paper, put a table-spoonful of warm jam in the centre, and fold over. Lift the omelet on to a hot dish with a dish paper, and serve at once. Notes. — A little stewed fruit may be used instead of jam, or the omelet may be served plain. If there is any danger of the omelet sticking to the pan, the bottom of the pan may be lined first with a round of greased paper. Time to bake, 10 minutes. Sufficient for 2 or 3 persons. Probable cost, 5 d. 1930. Another Way