The encyclopædia of practical cookery

Then take it up and slip it quickly from the tin into a souffle dish, or fold a hot napkin round the tin in which it was cooked, and serve at once. If the room in which it is to be served is far from the kitchen, carry it there in a hot box. (5) Glazed. — It is only such cooks as Dubois who attempt dishes of this kind, and he says : “ If such Souffles are to be prepared, there must be at one’s disposal a round box in copper, tin, or zinc, the interior arranged so as to receive one or two lattices in iron tin-wire, that is, very light ; the box must be closed hermetically previous to preparing the souffles, and placed on a thick layer of salted and saltpetred ice.” Pour into a stewpan nearly ^ pint of syrup at 38deg. ( see Sugar-boiling), drop in half a bean of vanilla, and stand it on the fire. Put six or seven yolks of eggs in a sugar-boiler, and directly the syrup bubbles pour it in with the eggs, and whip them well, holding the pan over the fire for two minutes. Take it off, and continue whipping until it is cool ; then stand it on ice, and whip for five or six minutes longer, adding at the same time J pint of whipped cream mixed with 2 table-spoonfuls of caster sugar, flavoured with vanilla. Get fifteen pretty little cases in plaited paper, fill them with the preparation, place the cases in the metal box, put a lid on, and cover it with a thick layer of ice, salted and saltpetred, and let them be for half-an-hour. Take the souffles out, sift some biscuit powder mixed with vanilla sugar over them, range them on a folded napkin, and serve. Chocolate Soup. -Put 2oz. of Chocolate powder into a saucepan with a stick of vanilla or cinnamon, pour in lqt. of milk, sweeten to taste with sugar, and boil it. Beat the yolks of five or six eggs, then add a little cream, and whip to a stiff froth ; move the soup to the side of the fire, leave it for two minutes, and then stir the beaten eggs in quickly. Cut some stale, small buns in halves, toast them, put them in a soup-tureen, pour in the soup, and serve while very hot. Chocolate Spongeade. — Put into a basin 4 teacupfuls of whipped cream, add 9oz. of sugar, and let it dissolve. Put 9oz. of Chocolate into a saucepan on the side of the fire, melt it, add 3 teacupfuls of water and 1 teacupful of whites of eggs (not whipped) ; then add the cream and sugar. Pass the whole through a fine sieve into a freezer, work it well, and serve in small glasses. Chocolate Sweetmeats. — Put lib. of sweet almonds into a basin, pour over sufficient boiling water to cover them, slip them out of their skins, and throw them, as they are blanched, into cold water. Drain the water from them, dry them thoroughly, and pound a few at a time to a fine paste, adding a little water during the pounding to prevent the almonds oiling. Put this paste over the fire in a preserving-pan with lib. of finely-powdered white sugar, and stir and work it together well -with a wooden spatula. Break up 2oz. of Chocolate into a very little warm water, stir it over the fire in a small saucepan till the Chocolate is quite melted, and mix it with the pounded almonds and sugar in the preserving-pan ; then lay it on wafer-paper in any shapes that may be desired, For details respecting Culinary Processes, Utensils, Sauces, <kc., referred to, see under their special heads. Chocolate — continued.