A guide to modern cookery

Mould the large ones in ordinary Souffé timbales, which should be lined with bands of white paper, fixed with butter, and overreaching the edges of the timbales by one and a half to two inches, that the preparation, in projecting above the brims of the utensils, may appear like a Soufflé when the paper is removed. | The small Souffés are moulded in cases or in small silver cassolettes, which are likewise wrapped in bands of paper, that the preparation may rise above their brims. As soon as they are moulded, put the Souffés in a very cold refrigerator ; and when about to serve them, carefully remove the bands of paper which, once the preparation has solidified, have served their purpose ; and dish the cases or silver cassolettes on a napkin or on a carved block of ice. Like the Bombes, and the Iced Biscuits, Iced Souffles may be indefinitely varied, owing to the multitudinous combinations to which they lend themselves, 2926—-SORBETS (Sherbets) Sherbets and their derivative preparations consist of very light and barely-congealed ices, served after the Entrées. They serve in freshening the stomach; preparing it to properly receive the roast. They are at once appetisers and helps to digestion. 2927—PREPARATION FOR SORBETS Sherbets are made from any liqueur ice preparation at 15°; or they may be prepared as follows :—For one quart of preparation, take the juice of two lemons and one orange, half-a-pint of port wine, of Samos wine, of Sauterne, or other good wine; and add cold syrup at 22°, until the saccharometer registers 15°. For liqueur sherbets, allow about one-fifth pint of liqueur per quart of the preparation ; but remember that this is subject to the kind of liqueur used. For the quantity just prescribed, use syrup at 18° or 19°, which the subsequent addition of liqueur reduces to the proper degree. Whatever be the kind of liqueur, the latter should only be added when the Sherbet is completely frozen ; that is to say at the last moment. Fruit Sorbets are generally prepared from the juices and syrups of aqueous fruits. Fruit purées are scarcely suited to this mode of procedure, and they are only resorted to in exceptional cases. The Freezing of Sherbets—Pour the preparation into the turbine or the freezer, which should have been previously packed, and keep the utensil on the move. Remove portions of the preparation from the sides of the receptacle as fast as they adhere thereto, and mix them with the whole, until the latter is completely congealed ; remembering not to stir at all during the freezing process. When the preparation is firm enough, mix with it, gently, the quarter of its weight of Italian meringue or very stiffly whipped cream ; and finish by the addition of the liqueur. The Dishing of Sherbets—Take some of the Sherbet preparation in a spoon, and set it in Sherbet or Sherry glasses, shaping it to a point. When the Sherbet is prepared with wine, sprinkle the preparation when it is in the glasses with a tablespoonful of the selected wine. The consistence of a Sherbet, of what kind soever, should be such as to allow of its being drunk. 2928—VARIOUS SORBETS Having pointed out that Sherbets may be prepared from the juices of every fruit such as Pine-apple, Cherries, Strawberries, Raspberries, Red-currants, etc., and from every wine and liqueur such as Port, Samos wine, Marsala, Johannisburg, Rum, Kirsch, Liqueur-Brandy, etc., and since the procedure is the same in every case, there is no need to devote a special article to each, 2929—SORBET A LA SICILIENNE Keep avery green water melon in the refrigerator for three hours. One hour before serving, open it on top, as directed under “Surprise Melon,” and withdraw the seeds.