Beat the whites lightly and quickly until they are sufficiently firm to remain standing in points when dropped from the whisk; mix them with the other ingredients at the mouth of the oven, but without beating them ; fill the souffle- pan less than half full ; set it instantly into the oven, which should be gentle, but not exceedingly slow, close the door immediately, and do not open it for fifteen or twenty minutes : in from thirty to forty the souffle will be ready for table unless the oven should be very cool: a fierce degree of heat will have a most unfavourable effect upon it. Bind of half citron (that of a Seville orange may be substituted on occasions) ; sugar, oz. ; cream, 1 pint ; potato-flour, 2 oz. ; milk, £ pint ; butter, 2 oz. ; yolks and white of 6 large or of 7 small eggs✪ Louise Franks’ Citron Souffle : 30 to 40 minutes, or more in very slow oven. Obs. — The fresh citron would appear to be brought as yet but very sparingly into the English market, though it may sometimes be procured of first-rate fruiterers. Nothing can well be finer than its highly aromatic flavour, which is infinitely superior to that of any other fruit of its species that we have ever tasted. We have had delicious preparations made too from the young green citron when extremely small, of which we may have occasioji to speak elsewhere. A FONDU, OR CHEESE SOUFFLE. Mix to a smooth batter, with a quarter of a pint of new milk, two ounces of potato-flour, arrow-root, or tous les mois ; pour boiling to them three-quarters of a pint more of milk, or of cream in pre- ference : stir them well together, and then throw in two ounces of butter cut small. When this is melted, and well-beaten into the mixture, add the well-whisked yolks of four large or of five small eggs, half a teaspoonful of salt, something less of cayenne, and three ounces of lightly -grated chees✪ A Fondu, or Cheese Soufflee, Parmesan or English, or equal parts of both. Whisk the whites of the eggs to a quite firm and solid froth ; then proceed, as for a souffle , to mix and bake the fondu 20 minutes. 880 modern cookerIt. [chap. Xl}L OBSERVATIONS ON OMLETS, FRITTERS, &C. The composition and nature of a souffle, as we have shown, are altogether different, but there is no difficulty in making good omlets, pancakes, or fritters ; and as they may be expeditiously prepared and served, they are often a very convenient resource when, on short notice, an addition is required to a dinner. The eggs for all of them should be well and lightly whisked ; the lard for frying batter should be extremely pure in flavour, and quite hot when the fritters are dropped in ; the batter itself should be smooth as cream, and it should be briskly beaten the instant before it is used. All fried pastes should be perfectly drained from the fat before they are served, and sent to table promptly when they are ready. Eggs may be dressed in a multiplicity of ways, but are seldom more relished in any form than in a well-made and expeditiously served omlet. This may be plain, or seasoned with minced herbs and a very little eschalot, when the last is liked, and is then called an “ Omlette aux fines herbes or it may be mixed with minced ham, or grated cheese ; in any case, it should be light, thick, full-tasted, and fried only on one side ; if turned in the pan, as it frequently is in England, it will at once be flattened and rendered tough.

AI-modernized reading of the original text

Beat the whites lightly and quickly until they are sufficiently firm to remain standing in points when dropped from the whisk; mix them with the other ingredients at the mouth of the oven, but without beating them ; fill the soufflepan less than half full ; set it instantly into the oven, which should be gentle, but not exceedingly slow, close the door immediately, and do not open it for fifteen or twenty minutes : in from thirty to forty the souffle will be ready for table unless the oven should be very cool: a fierce degree of heat will have a most unfavourable effect upon it. Rind of half citron (that of a Seville orange may be substituted on occasions) ; sugar, oz. ; cream, 1 pint ; potato-flour, 2 oz. ; milk, £ pint ; butter, 2 oz. ; yolks and white of 6 large or of 7 small eggs : 30 to 40 minutes, or more in very slow oven. Obs. — The fresh citron would appear to be brought as yet but very sparingly into the English market, though it may sometimes be procured of first-rate fruiterers. Nothing can well be finer than its highly aromatic flavour, which is infinitely superior to that of any other fruit of its species that we have ever tasted. We have had delicious preparations made too from the young green citron when extremely small, of which we may have occasioji to speak elsewhere. A FONDU, OR CHEESE SOUFFLE. Mix to a smooth batter, with a quarter of a pint of new milk, two ounces of potato-flour, arrow-root, or tous les mois ; pour boiling to them three-quarters of a pint more of milk, or of cream in preference : stir them well together, and then throw in two ounces of butter cut small. When this is melted, and well-beaten into the mixture, add the well-whisked yolks of four large or of five small eggs, half a teaspoonful of salt, something less of cayenne, and three ounces of lightly -grated cheese, Parmesan or English, or equal parts of both. Whisk the whites of the eggs to a quite firm and solid froth ; then proceed, as for a souffle , to mix and bake the fondu 20 minutes. MODERN COOKERY. [chap. Xl}L OBSERVATIONS ON OMLETS, FRITTERS, &C. The composition and nature of a souffle, as we have shown, are altogether different, but there is no difficulty in making good omlets, pancakes, or fritters ; and as they may be expeditiously prepared and served, they are often a very convenient resource when, on short notice, an addition is required to a dinner. The eggs for all of them should be well and lightly whisked ; the lard for frying batter should be extremely pure in flavour, and quite hot when the fritters are dropped in ; the batter itself should be smooth as cream, and it should be briskly beaten the instant before it is used. All fried pastes should be perfectly drained from the fat before they are served, and sent to table promptly when they are ready. Eggs may be dressed in a multiplicity of ways, but are seldom more relished in any form than in a well-made and expeditiously served omlet. This may be plain, or seasoned with minced herbs and a very little eschalot, when the last is liked, and is then called an “ Omlette aux fines herbes or it may be mixed with minced ham, or grated cheese ; in any case, it should be light, thick, full-tasted, and fried only on one side ; if turned in the pan, as it frequently is in England, it will at once be flattened and rendered tough.

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Louise Franks’ Citron SouffleA Fondu, or Cheese Souffle

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