The pudding and pastry book

pint cream 2 table-spoons flour 2 table-spoons powdered sugar 2 table-spoons orange flower water I, cup pounded almonds 6 eggs Mix the well-beaten yolks of six eggs with the rest of the ingredients, beating all together hard 57 The Pudding and for ten minutes. Add the whites beaten to a firm froth. Mix well and pour into a buttered souffle dish. Serve as soon as the souffld has risen. Pounded macaroons may be used instead of almonds. Strawberry Souffle 1 quart strawberries 8 table-spoons powdered sugar 8 whites of eggs 4 tea-spoon lemon juice Press the berries through a fine sieve into a basin. Add the sugar. Beat until very frothy. Add the lemon juice and the whites whipped to a firm froth. Bake in a slow oven for half an hour. Sprinkle with lemon sugar (see p. 1(34). Vanilla Souffle 2 ozs. potato flour (or fine flour) 2 table-spoons powdered sugar 1 tea-cup milk or cream 4 eggs 1 tea-spoon vanilla 2 table-spoons butter Mix the flour, sugar and milk to a per- fectly smooth paste and stir over the fire until 58 Pastry Rook the flour is cooked (the mixture should boil for at least five minutes). Add the butter whilst boiling. Strain and set aside to cool. Beat the yolks till creamy. Beat them together with the milk, etc. Add the flavouring. Beat in the whites, whipped to a stiff froth, very lightly. Bake in buttered souffle dish in a moderate oven for twenty-five minutes. This souffle may be flavoured with the syrup of preserved ginger, one table-spoon of maras- chino, the juice and grated rind of a lemon, or with orange flower water. 59 Souffle Puddings PAGE Almond Souffle . . . . .62 Chocolate Souffle • 62 j) „ with Almonds . . .63 Cream Souffle 64 Lemon Souffid . . . . .64 CO General Directions Do not more than half fill the tin. Tie a piece of buttered paper right round the outside of the tin, letting it project about two inches above the tin. Set the souffle dish in a vessel of simmering water, which should reach half way up the souffle tin and which should boil gently and be replenished from time to time with boiling water. Cook either in a very moderate oven, or on a very gentle fire. The water should only simmer. When cooked, turn the souffles out carefully and serve with cream or wine sauce. 61 Almond Souffle 4 ozs. almonds 7 eggs 4 ozs. sugar 1 table-spoon lemon sugar 24 ozs. flour Blanch and pound the almonds with one whole egg. Add the sugar, six yolks, lemon sugar (see p. 164). Beat for quarter of an hour. Sift in the flour lightly, avoiding lumps, and add the whites beaten to a stiff froth. Pour into a buttered mould and steam about an hour. Chocolate Souffle 2 ozs. butter 2 ozs. fine flour 5 pint milk 1 oz. sugar 2 ozs. powdered chocolate 4 eggs £ tea-spoon vanilla Melt the butter in a saucepan. Add the flour. Mix until quite smooth. Add the boiling milk 62 Pastry Book gradually and stir together into a smooth paste. Strain through a sieve into a basin. Add the vanilla, sugar and chocolate. Add the well-beaten yolks when the mixture is nearly cold, and then the whites beaten to a stiff froth. Mix thoroughly and pour into a buttered mould. Steam for about an hour and a half. Chocolate Souffle with Almonds 4 ozs. butter 4 ozs. sugar 4 ozs. chocolate 4 ozs. almonds 6 eggs 1 white 2 table-spoons finely chopped candied orange and citron