Domestic and economical cookery recipes

Melt the butter in a saucepan, draw the pan off the gas and stir in the flour ; add the milk gradually, then the coffee and sugar, cook well, stirring all the time. Allow it to cool a little then stir in the yolks of three eggs. Beat the whites of four eggs to a firm froth and stir them in lightly and quickly. Pour into a souffle tin and bake in a rather quick oven for about 25 minutes. Chocolate Souffle may be made in the same manner. No. 385. COFFEE SOUFFLE. 1 oz. of butter 1 oz. of flour 4 pint of milk f pint of strong coffee 1 oz. castor sugar 4 eggs J No. 386. LOBSTER SOUFFLE. 2 whitings 1 hen lobster J pint of cream £ pint of milk 3 eggs 2 ozs. of butter 2 ozs. of flour Juice of half a lemon Pepper, salt, and cayenne Pound the flesh of the whitings and the lobster coral together in a mortar, and rub them through a wire sieve Melt the butter in a stewpan. Mix in the flour and add the milk, stir and cook well. Cut up the lobster finely, and pound it in a mortar with the panada, whiting, eggs, lemon juice, pepper, salt, and a little cayenne. Rub through a hair sieve. Beat the cream stiffly, mix it lightly in and pour into a prepared souffle tin. Covered with buttered paper and steam for half an hour. Serve with a supreme sauce poured over. The souffle tin should be decorated with lobster coral and truffle. No. 387. SWEET OMELET SOUFFLE. Pinch of salt 1 teaspoonful of rice flour 4 eggs 1 oz. of butter 1 tablespoonful of castor suo-ar Put the rice flour and sugar with the yolks of eggs into a basin, and beat till they are stiff ; whip the whites on a plate with a pinch of salt till they will stand, stir them lightly to the yolks ; melt the butter in a small omelet pan; pour in the eggs, and as soon as the omelet is setting (about three minutes), place it in the oven for three or four minutes to cook the top ; turn it out on a warm plate, put a tablespoonful of hot jam in the centre and fold it over; serve immediately. No. 388. CHICKEN SOUFFLE. ^ pint of milk 2 ozs. of butter 2 ozs. of fine flour 6 ozs. of cold chicken 3 eggs Pounded mace Pepper Salt f to taste Mince and pound the chicken well. Season it with pepper, salt and a very little mace. Make a sauce of the butter, flour and milk. After it has boiled add the pounded chicken. Take care that the mixture is sufficiently seasoned. When cool add the beaten yolks of the eggs. Whip the whites to a firm froth, stir in lightly last of all. Butter a souflffi tin well, and if liked, ornament it with ham, hard-boiled eggs and truffles. Put in the mixture, steam for three-quarters of an hour. Turn out and serve with well-flavoured Bechamel, mushroom, oyster, or celery sauce. No. 389. APRICOT SOUFFLE. 6 ozs. of castor sugar 2 ozs. of butter 3 ozs. of potato flour ^ pint of milk or cream 6 eggs 10 ripe apricots PeePand stone the apricots, and cut them in pieces, put Read the Opinions of Lecturesses on our Stoves. 1(51 them with the sugar into a stewpan, stir and cook to a marmalade. Melt the butter in a stewpan. Mix in the flour smoothly. Add the milk or cream, and cook well. Then add the apricots, and, off the fire, the yolks of five eggs, beating them well in.