(3) Put Jib. of butter in a stewpan, and when it is warm mix the beaten yolks of ten eggs in with it ; keep this on the fire for a few seconds, stirring slowly ; when it is thickened take it off the fire, add gradually 7oz. of grated Swiss Cheese, 7oz. of grated Parmesan Cheese, and put in 4 saltspoonful each of pepper and sugar ; then warm it very slowly, stirring all the time. Take it off the fire when it is smooth, and. add the whites of two eggs, previously whisked. Twenty-five minutes before serving the souffle, add the whites of six more whipped eggs, get nine middling-sized oblong paper cases, and fill them with this preparation ; spread some paper on a baking-sheet, stand the cases on it, and bake them in a slack oven. Serve while hot. See Fig. 430. (4) Put into a saucepan loz. of butter and let it melt ; add also loz. of flour, and stir in gradually 1 teacupful of milk ; keep stirring till it boils, then throw in 1 saltspoonful of pepper, and about as much cayenne as may be stood on the face of a sixpence ; let it boil for ten minutes, stirring all the time. Take the saucepan off the stove, and drop in before it cools the yolks of three eggs, one at a time, and when they are well stirred in grate in 3oz. of Cheese. Beat all this well together ; have ready the whites of four eggs beaten to a stiff froth and stir this in last, but stir very lightly and be careful not to beat down the froth. Pour this mixture into small paper cases, or if more convenient into tin cups, and bake in a quick oven for ten minutes. When the souffles are done arrange the cups on a hot dish, and serve imme- diately. (5) Take 2 table- spoonfuls of butter, 1 table-spoonful of flour, 1 teacupful of milk, |lb. of grated Cheese, three eggs, 4 .teaspoonful of salt, and a dust of cayenne. Put the butter in a saucepan, and when hot add the flour and stir until smooth, but not browned ; add the milk and seasoning, and cook two minutes ; then add the yolks of the eggs well beaten and the Cheese. Set away to cool. When cold, add the whites beaten Cheese — con tinned. to a stiff froth. Put into a buttered dish, and bake from twenty to twenty-five minutes. Serve the moment it comes from the oven. The dish in which this is baked should hold lqt. Cheese Soup. — (1) Take 14 breakfast-cupfuls of flour, 1 pint of rich cream, 4 table-spoonfuls each of butter and grated Par- mesan Cheese, a dust of cayenne, two eggs, and 3qts. of clear - soup stock✪ Cheese Soup. Mix the flour, cream, butter, Cheese, and pepper together in a basin, place this in another of hot water, and stir until the mixture becomes a firm, smooth paste. Break into it two eggs, mix quickly and thoroughly, and cook two minutes longer ; then set it away to cool. When cold, roll into little balls about the size of a walnut. When the balls are all formed, drop them into boiling water and cook gently for five minutes. Puj^ them in the soup-tureen, pour the boiling stock over, and serve with a dish of finely-grated Parmesan Cheese.

AI-modernized reading of the original text

(3) Put Jib. of butter in a stewpan, and when it is warm mix the beaten yolks of ten eggs in with it ; keep this on the fire for a few seconds, stirring slowly ; when it is thickened take it off the fire, add gradually 7oz. of grated Swiss Cheese, 7oz. of grated Parmesan Cheese, and put in 4 saltspoonful each of pepper and sugar ; then warm it very slowly, stirring all the time. Take it off the fire when it is smooth, and. add the whites of two eggs, previously whisked. Twenty-five minutes before serving the souffle, add the whites of six more whipped eggs, get nine middling-sized oblong paper cases, and fill them with this preparation ; spread some paper on a baking-sheet, stand the cases on it, and bake them in a slack oven. Serve while hot. See Fig. 430. (4) Put into a saucepan loz. of butter and let it melt ; add also loz. of flour, and stir in gradually 1 teacupful of milk ; keep stirring till it boils, then throw in 1 saltspoonful of pepper, and about as much cayenne as may be stood on the face of a sixpence ; let it boil for ten minutes, stirring all the time. Take the saucepan off the stove, and drop in before it cools the yolks of three eggs, one at a time, and when they are well stirred in grate in 3oz. of Cheese. Beat all this well together ; have ready the whites of four eggs beaten to a stiff froth and stir this in last, but stir very lightly and be careful not to beat down the froth. Pour this mixture into small paper cases, or if more convenient into tin cups, and bake in a quick oven for ten minutes. When the souffles are done arrange the cups on a hot dish, and serve immediately. (5) Take 2 table- spoonfuls of butter, 1 table-spoonful of flour, 1 teacupful of milk, |lb. of grated Cheese, three eggs, 4 .teaspoonful of salt, and a dust of cayenne. Put the butter in a saucepan, and when hot add the flour and stir until smooth, but not browned ; add the milk and seasoning, and cook two minutes ; then add the yolks of the eggs well beaten and the Cheese. Set away to cool. When cold, add the whites beaten Cheese — continued. to a stiff froth. Put into a buttered dish, and bake from twenty to twenty-five minutes. Serve the moment it comes from the oven. The dish in which this is baked should hold lqt. Cheese Soup. — (1) Take 14 breakfast-cupfuls of flour, 1 pint of rich cream, 4 table-spoonfuls each of butter and grated Parmesan Cheese, a dust of cayenne, two eggs, and 3qts. of clear - soup stock. Mix the flour, cream, butter, Cheese, and pepper together in a basin, place this in another of hot water, and stir until the mixture becomes a firm, smooth paste. Break into it two eggs, mix quickly and thoroughly, and cook two minutes longer ; then set it away to cool. When cold, roll into little balls about the size of a walnut. When the balls are all formed, drop them into boiling water and cook gently for five minutes. Puj^ them in the soup-tureen, pour the boiling stock over, and serve with a dish of finely-grated Parmesan Cheese.

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