The pudding and pastry book

Rum Omelet 3 eggs Powdered sugar Rum Beat the eggs with one table-spoon sugar. Pour into the pan. Sprinkle well with sugar before folding. Fold. Slip on a very hot dish. Pour lighted rum over the omelet, hasting the omelet with the rum until it is extinguished. Serve tpiickly. Baked Souffles Chocolate Souffle . Coffee Souffle Maraschino Souffle Omelette Soufflee . Punch Souffle Souffle Royal Strawberry Souffle . Vanilla Souffle 53 General Directions Souffles should be made in dishes made for the purpose and must be served in the same. The dish should be spread with cold butter, the souffle mixed not a moment before it is time to put it in the oven (which should be moderately hot), and served immediately it is taken out. A souffle is better underdone than overdone. Great care must be taken to whisk in the whites of eggs as quickly and lightly as possible. It is best to tie a piece of buttered paper round the outside of the mould, so that the souffle does not run over. In any case room must be given for it to rise. If there is danger of the souffle burning, cover it with a sheet of greased paper. 54 Pastry Book Chocolate Souffle To the vanilla souffle (see page 58) add 2 ozs. fine powdered chocolate, stirring it into the mixture whilst boiling. Coffee Souffle 2 ozs. roasted whole coffee pints cream or milk 3 ozs. butter 3 ozs. fine flour 3 ozs. powdered sugar 1 tea-spoon vanilla 8 eggs Throw the coffee into the boiling cream or milk. Cover closely and set aside for an hour. Strain through fine muslin. Melt the butter in a large enamel saucepan. Add the flour. Mix till perfectly smooth. Add the cream and sugar. Stir together. Set aside to cool. Add the yolks beaten till creamy, and the vanilla. Then whip in the whites, which should be whisked to a firm froth. Bake in a buttered souffle dish in a moderate oven for three-quarters of an hour. The Pudding and Maraschino Souffle 3 yolks 4 whites 1 table-spoon maraschino 3 table-spoon powdered sugar 3 table-spoons flour 1 pint cream Beat the yolks and sugar for ten minutes. Add the flour. Beat till perfectly smooth. Add the maraschino and cream. Beat the whites to a stiff froth. Beat them lightly in. Pour into a souffle dish and bake. Sprinkle with powdered sugar. Omelette Soufflce 0 eggs 4 heaped table-spoons powdered sugar 1 tea-spoon vanilla Beat the yolks and sugar together for fifteen minutes. Add the flavouring. Beat the whites to a stiff froth. Pour the yolks on the whites and whisk them lightly and quickly till mixed. Pour into a buttered tin, sprinkle with powdered sugar, and put in a moderately hot oven. It should take about ten to fifteen minutes to bake. Serve at once. 56 Pastry Book Punch Souffle 1 pint cream (or milk) 2 table-spoons China or green tea 3 ozs. butter 3 ozs. flour 1 glass rum 1 lemon 8 yolks Boil the cream. Add to it the tea. Set it back on the oven and let it stand five minutes closely covered. Strain off the cream. Melt the butter in a saucepan. Add the flour and stir till perfectly smooth. Add the cream. Stir con- tinually for four or five minutes. Pour into a basin. Add the sugar, juice of the lemon, half of the grated rind and the rum. Beat well together until cooler. Gradually add the well- beaten yolks, beating vigorously while doing so. Bake for about three-quarters of an hour. Souffle Royal