Melt the butter in a stewpan, put in the bread-crumbs, add a couple of tablespoonfuls of stock, and work over the fire until the mixture leaves the bottom and sides of the pan perfectly clean. Add two pinches of grated nutmeg and a pinch of salt. Allow the mixture to cool a little, then stir in nearly all the cheese, two whole and the yolks of two eggs. Whisk the whites of two eggs to a stiff froth and add also. Put the remainder of stock in a stewpan with half as much water, season to taste, and when boiling drop in by means of a table- spoon neat shapes of the mixture, boil for several minutes, then drain and dish up. Pour over some hot bechamel sauce and serve. 1917. Souffles au PapriPa — Make a choux paste (No. 86), incorporate two ounces grated cheese and a sufficiency of paprika pepper to taste, add also the whites of two eggs✪ Souffles au Paprika whisked very stiff. 598 THE NEW CENTURY COOKERY BOOK Three parts fill some buttered china or paper souffle ' cases with this mixture and bake in a sharp ovqn for about fifteen minutes. 1918. Fonda Souffle an Parmesan. — 2 oz. Brown & Poison’s corn-flour, f pint milk, 6 oz. grated Parmesan cheese, 2 yolks and 4 whites of eggs, 1 oz. butter. Mix the corn-flour with a little milk, then stir into it the remainder of milk boiling. Stir with a wooden spoon over the fire until it thickens, then add one or two yolks of eggs, the grated cheese, and seasoning (salt, pepper, nutmeg, or cayenne). Beat the whites of eggs to a stiff froth and mingle carefully with the above when it has cooled a little. Put the mixture in a well-buttered silver-plated vegetable dish, and bake from eight to ten minutes in a brisk oven. Serve immediately. 1919. Creme an Frontage.— 10 yolks of eggs,✪ Fonda Souffle an Parmesan 8 whites of eggs, 6 oz. butter, 8 oz. grated Parmesan or Gruyere cheese, | gill double cream, salt, pepper, cayenne and nutmeg to taste. Put the yolks of eggs and the butter in a stewpan and stir over the fire long enough to bind the former without curdling. Then add the cream. Whisk the whites of eggs to a stiff froth, and mix these carefully with the above ; season with salt, pepper, a pinch of cayenne, and a grate of nutmeg. Pour into a buttered souffle-dish, and bake for twenty minutes in a moderate oven. 1920. Tomates farcies an C vat in (Baked Tomatoes)-. — Select some small firm, ripe, and even-sized tomatoes, remove the stems, cut off the top of each, and scoop out the centre without break- ing them. Fry two or three chopped shallots in a little butter, add minced ham, mushrooms, and herbs, and moisten with some brown sauce, incorporate a few bread-crumbs, and season with salt and pepper✪ Tomates farcies an C vat in (Baked Tomatoes) ; fill the tomatoes with this. Sprinkle some bread-crumbs and grated cheese over the top of each, and bake in a sharp oven for about ten minutes.

AI-modernized reading of the original text

Melt the butter in a stewpan, put in the bread-crumbs, add a couple of tablespoonfuls of stock, and work over the fire until the mixture leaves the bottom and sides of the pan perfectly clean. Add two pinches of grated nutmeg and a pinch of salt. Allow the mixture to cool a little, then stir in nearly all the cheese, two whole and the yolks of two eggs. Whisk the whites of two eggs to a stiff froth and add also. Put the remainder of stock in a stewpan with half as much water, season to taste, and when boiling drop in by means of a tablespoon neat shapes of the mixture, boil for several minutes, then drain and dish up. Pour over some hot bechamel sauce and serve. 1917. Souffles au Paprika — Make a choux paste (No. 36), incorporate two ounces grated cheese and a sufficiency of paprika pepper to taste, add also the whites of two eggs whisked very stiff. Three parts fill some buttered china or paper souffle ' cases with this mixture and bake in a sharp oven for about fifteen minutes. 1918. Fonda Souffle au Parmesan. — 2 oz. Brown & Poison’s corn-flour, f pint milk, 6 oz. grated Parmesan cheese, 2 yolks and 4 whites of eggs, 1 oz. butter. Mix the corn-flour with a little milk, then stir into it the remainder of milk boiling. Stir with a wooden spoon over the fire until it thickens, then add one or two yolks of eggs, the grated cheese, and seasoning (salt, pepper, nutmeg, or cayenne). Beat the whites of eggs to a stiff froth and mingle carefully with the above when it has cooled a little. Put the mixture in a well-buttered silver-plated vegetable dish, and bake from eight to ten minutes in a brisk oven. Serve immediately. 1919. Creme au Fromage.— 10 yolks of eggs, 8 whites of eggs, 6 oz. butter, 8 oz. grated Parmesan or Gruyere cheese, | gill double cream, salt, pepper, cayenne and nutmeg to taste. Put the yolks of eggs and the butter in a stewpan and stir over the fire long enough to bind the former without curdling. Then add the cream. Whisk the whites of eggs to a stiff froth, and mix these carefully with the above ; season with salt, pepper, a pinch of cayenne, and a grate of nutmeg. Pour into a buttered souffle-dish, and bake for twenty minutes in a moderate oven. 1920. Tomates farcies au Gratin (Baked Tomatoes). — Select some small firm, ripe, and even-sized tomatoes, remove the stems, cut off the top of each, and scoop out the centre without breaking them. Fry two or three chopped shallots in a little butter, add minced ham, mushrooms, and herbs, and moisten with some brown sauce, incorporate a few bread-crumbs, and season with salt and pepper ; fill the tomatoes with this. Sprinkle some bread-crumbs and grated cheese over the top of each, and bake in a sharp oven for about ten minutes.

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Souffles au PaprikaFonda Souffle an ParmesanCreme an FrontageTomates farcies an C vat in (Baked Tomatoes)

The new century cookery book