Choice cookery

Melt the butter, add the flour, and stir until quite smooth, then add the milk, sugar, and vanilla ; allow it to boil five minutes, and beat it until quite smooth ; then add the yolk, put on one side, add a little salt to the whites, and whip them until they are quite a stiff froth ; stir lightly to the butter, &c. ; pour into a buttered souffle mould or a pie dish, fasten round a band of buttered paper, and bake from 20 to 30 minutes ; when done remove the paper, dust with sugar, and dish immediately. This mixture may be baked in small paper souffle cases, the cases first being oiled on the outside. No. 148. SOUFFLES (Various). Almost any kind of souffle, sweet or savoury may be prepared in the same way as the snow souffles, by adding different flavourings. No. 149. SWEET OMELETTE. 2 large fresh eggs ^ teaspoonful vanilla 1 tablespoonful jam 1 dessertspoonful sugar A dust of salt 1^ oz. butter Separate the whites from the yolks of the eggs, add the sugar and vanilla to the yolks, and mix ; then add a dust of salt to the whites and whip them to a very stiff froth, add these to the yolks and mix lightly together ; divide the butter, and put it into each half of the omelette tin, allow this to warm, then divide the mixture, putting half into each half of the tin, and fry gently, until brown and set; then brown the top part by slipping it under the gas grill or in front of a bright fire; warm the jam, put on one half of the omelette, close the tin, which will fold the omelette in half, dust with castor sugar, and serve at once. An enamelled frying pan will do for the omelette, but the new divided omelette tin is much the best. No. 150. OMELETTES (Various, Sweet or Savoury). Almost any kind of omelette may be prepared as the sweet omelette, by using other flavouring, such as putting between kidney, mushroom, or oyster to taste. * The New Divided Omelette Tin, price 2s., by post 2s. 3d., may be obtained from H. M. Young, 27, Arpley Street, W arrington. No 151. CHILDREN’S TRIFLE. 1 pint milk 4 eggs A few drops cochineal ^ lb. Savoy biscuits or sponge cake A few minced pistachios 2 tablespoonfuls castor sugar 1 teaspoonful vanilla 2 tablespoonfuls of jam Separate the whites from the yolks of the eggs, whip up the whites to a very stiff froth, stir in very lightly a tablespoonful of sugar ; put the milk into a saucepan with the vanilla, and a tablespoonful of sugar. When boiling, drop into it the whites formed into egg shape by means of two tablespoons, allow them to cook on one side, then gently turn them over — about H minutes on each side will be sufficient ; lift them gently out on to a sieve to drain. When all are poached, beat up the yolks, and add half a pint of the milk in which the whites have been poached ; pour into a custard pan, and stir until the custard thickens ; arrange the biscuits at the bottom of a glass dish, add a little jam ; continue this until the dish is nearly full ; add a few drops of cochineal to the custard, and strain over the biscuits. Arrange the egg balls round the dish and high in the centre ; sprinkle with pistachios, or leave white, according to taste. If liked, the biscuits may first be sprinkled with brandy or sherry. No. 152. COCOANUT TRIFLES. Scraps of the cocoanut pastry left from any other dish ^ pint cream 2 tablespoonfuls desiccated cocoanut