Mix and heat together 6 yolks of eggs, 4| ounces
of sugar ; flavour with vanilla. Beat the whites up ;
then heat them lightly with the yolks. Butter a dish
well ; pour the mixture in it, .sprinkle sifted sugar
over✪ Omelet Souffle, put it in the oven, and serve it as soon as it
rises. Will take from 6 to 8 minutes.
357. — Plain Rice Mould.
Simmer 4 ounces of Carolina rice and 2^ ounces of
sugar in 1 quart of milk, with a little lemon-peel✪ Plain Rice Mould.
When all the milk is absorbed, press the mixture in a
mould and turn out when cold. Must have a creamy
appearance when eaten. Serve alone or with custard
or stewed fruits.
Another way. — Prepare the rice as above, then
beat in a small piece of butter and 4 eggs ; put it in
a well-buttered mould, in which you have sprinkled
some castor sugar. Bake about 20 minutes to half
an hour, turn it out, and sprinkle castor sugar over.
112
WHOLESOME COOKERf.
358. — Caramel Rice Mould.
Prepare tlie mould with caramel according to
recipe 333. Take 4 ounces of Carolina rice; put it in
1 quart of milk, with 2J- ounces of loaf sugar, and let
it gradually swell till cooked and the milk absorbed ;
then add a small lump of very fre.sh butter and stir
in 4 eggs✪ Caramel Rice Mould. Put this in your mould ; do not quite fill
the mould. Steam it from 20 minutes to half an
hour. Serve hot, or cold with a custard round.
359. —Plain Cold Rice Pudding.
1 ounce of Carolina rice, 1 tablespoonful of sugar,
a very small lump of butter, 1 pint of milk✪ Plain Cold Rice Pudding. Place all
in a deep pie-dish and bake till quite set. Must be
done very slowly. Serve cold. When the spoon is put
in the dish it ought to come out with a cream upon it;
if it does not, the pudding has not succeeded.
360. — Caramel Semolina Mould.
Prepared exactly like the Caramel rice (358)✪ Caramel Semolina Mould.
361. — Plain Souffle.
3 yolks of eggs well beaten ; 3 whites of eggs, also
well beaten ; 2 ounces of potato flour (Groult’s), 1 ounce
of butter, 1-| ounce of castor sugar and a little finely
SWEETS.
110
chopped ]emou-peel, quarter of a pint of milk✪ Plain Souffle. Put in
a stewpan the potato flour, sugar, butter, milk, and
lemon-peel; stir it well together until the flour is
cooked. Let it cool, and then stir in quickly the yolks,
and then the well-whisked whites of eggs. Butter a
dish and bake 25 minutes. Serve at once ; if this dish
waits even one minute, it will fail.
362. — Coffee Souffle.
Made as above, but adding to the milk 1 teacupful
of strong coffee, and leaving out the lemon-peel.✪ Coffee Souffle
363. — Chocolate Souffle.
Leave out the lemon-peel and about ounce of
the potato flour, and add 1 ounce of grated chocolate
to the milk✪ Chocolate Souffle.
364. — Vanilla Souffle.
Leave out the lemon-peel and add essence of
vanilla✪ Vanilla Souffle.
365. — Beignets Souffles or French Fritters.
1 breakfast-cupful of water, 4 ounces of flour,
ounce of butter, ounce of loaf sugar, a little grated
lemon-peel, 3 eggs✪ Beignets Souffles or French Fritters. Put in a saucepan the water,
sugar, butter, and grated lemon-peel ; when it boils,
move the saucepan to the side of the Are, and stir in
1
l!i WHOLESOME COOKERY.
Page 51 · 10 recipe records on this page
Presented as published in 1887. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
A modernized reading is not available for this page yet. You are seeing the original text.
Mix and heat together 6 yolks of eggs, 4| ounces
of sugar ; flavour with vanilla. Beat the whites up ;
then heat them lightly with the yolks. Butter a dish
well ; pour the mixture in it, .sprinkle sifted sugar
over, put it in the oven, and serve it as soon as it
rises. Will take from 6 to 8 minutes.
357. — Plain Rice Mould.
Simmer 4 ounces of Carolina rice and 2^ ounces of
sugar in 1 quart of milk, with a little lemon-peel.
When all the milk is absorbed, press the mixture in a
mould and turn out when cold. Must have a creamy
appearance when eaten. Serve alone or with custard
or stewed fruits.
Another way. — Prepare the rice as above, then
beat in a small piece of butter and 4 eggs ; put it in
a well-buttered mould, in which you have sprinkled
some castor sugar. Bake about 20 minutes to half
an hour, turn it out, and sprinkle castor sugar over.
112
WHOLESOME COOKERf.
358. — Caramel Rice Mould.
Prepare tlie mould with caramel according to
recipe 333. Take 4 ounces of Carolina rice; put it in
1 quart of milk, with 2J- ounces of loaf sugar, and let
it gradually swell till cooked and the milk absorbed ;
then add a small lump of very fre.sh butter and stir
in 4 eggs. Put this in your mould ; do not quite fill
the mould. Steam it from 20 minutes to half an
hour. Serve hot, or cold with a custard round.
359. —Plain Cold Rice Pudding.
1 ounce of Carolina rice, 1 tablespoonful of sugar,
a very small lump of butter, 1 pint of milk. Place all
in a deep pie-dish and bake till quite set. Must be
done very slowly. Serve cold. When the spoon is put
in the dish it ought to come out with a cream upon it;
if it does not, the pudding has not succeeded.
360. — Caramel Semolina Mould.
Prepared exactly like the Caramel rice (358).
361. — Plain Souffle.
3 yolks of eggs well beaten ; 3 whites of eggs, also
well beaten ; 2 ounces of potato flour (Groult’s), 1 ounce
of butter, 1-| ounce of castor sugar and a little finely
SWEETS.
110
chopped ]emou-peel, quarter of a pint of milk. Put in
a stewpan the potato flour, sugar, butter, milk, and
lemon-peel; stir it well together until the flour is
cooked. Let it cool, and then stir in quickly the yolks,
and then the well-whisked whites of eggs. Butter a
dish and bake 25 minutes. Serve at once ; if this dish
waits even one minute, it will fail.
362. — Coffee Souffle.
Made as above, but adding to the milk 1 teacupful
of strong coffee, and leaving out the lemon-peel.
363. — Chocolate Souffle.
Leave out the lemon-peel and about ounce of
the potato flour, and add 1 ounce of grated chocolate
to the milk.
364. — Vanilla Souffle.
Leave out the lemon-peel and add essence of
vanilla.
365. — Beignets Souffles or French Fritters.
1 breakfast-cupful of water, 4 ounces of flour,
ounce of butter, ounce of loaf sugar, a little grated
lemon-peel, 3 eggs. Put in a saucepan the water,
sugar, butter, and grated lemon-peel ; when it boils,
move the saucepan to the side of the Are, and stir in
1
l!i WHOLESOME COOKERY.