Boston Cooking-School cook book

1 teaspoon cinnamon 234 cups flour Add molasses and sour milk to suet; add 2 cups flour mixed and sifted with soda, salt, and spices. Add fruit mixed with remaining flour. Steam (p. 548) 4 hours. Serve with Sterling Sauce (p. 610). STEAMED THANKSGIVING PUDDING 1% cup suet 14 teaspoon grated nutmeg VY pound figs, finely chopped V4 cup English walnut meats 21% cups stale bread crumbs 14 cup seeded raisins, cut 34 cup milk in pieces 1 cup brown sugar 2 tablespoons flour 1 teaspoon salt 4 eggs, well beaten 34 teaspoon cinnamon 2 teaspoons baking powder Chop suet and work with hand until creamy, then add figs. Soak bread crumbs in milk, add eggs, sugar, salt, and spices. Combine mixtures, add nut meats and raisins dredged with flour. Sprinkle with baking powder and beat thoroughly. Steam (p. 548) 3 hours, and serve with Yellow Sauce (p. 617). CHAPTER VII SCUFFLES AND SWEET OMELETS SOUFFLES To Bake Soufflés. Bake in buttered baking dish or individual molds set in a pan of hot water. If desired firm, bake 30 to 40 minutes in a moderately slow oven (325° F.). If desired very soft (French method), bake 20 minutes in a moderately hot oven (375° F.). Serve as soon as baked or mixture will fall. Serve plain or with a sauce. CHESTNUT SOUFFLE Vy cup sugar 1 cup boiled chestnuts (p. 458) 2 tablespoons flour 1% cup milk 3 egg whites, beaten until stiff Mix sugar and flour, add chestnuts forced through ricer, and milk, gradually. Stir and cook 5 minutes. Cut and fold in egg whites. Bake (see above). Serves 4. CHOCOLATE SOUFFLE 2 tablespoons butter 1% cup sugar 2 tablespoons flour 2 tablespoons hot water 34 cup milk 3 eggs 11% squares unsweetened chocolate ——-‘% teaspoon vanilla Melt butter, add flour, and add milk gradually, while stirring constantly. Cook to boiling point. Melt chocolate over hot water, add sugar and water. Stir until smooth. Combine mixtures, add egg yolks well beaten; cool. Fold in egg whites beaten stiff and add vanilla. Bake. Serve with whipped cream. ee ————————————e_, a ee NY eS PEN EARNS aes Hg SOUFFLES AND SWEET OMELETS 555 CUSTARD SOUFFLE 3 tablespoons butter 1 cup scalded milk 14 cup flour 4 eggs 44 cup sugar \4 teaspoon salt Melt butter, add flour, and gradually, hot milk. Bring to boiling point and pour on to egg yolks, beaten until thick and lemon-colored and mixed with sugar and salt; cool. Cut and fold in egg whites, beaten stiff. Bake. Serve with Creamy Sauce (p. 607) or Foamy Sauce (p. 608). Serves 6. FRUIT SOUFFLE I Drain (reserve sirup) 2 cups canned apricots or peaches. Cut fruit into quarters. Put close together on bottom of a buttered baking dish. Pour over Custard Soufflé mixture. Bake. Serve with fruit sirup and whipped cream or vanilla ice cream. Serves 6 or 8. FRUIT SOUFFLE II 34 cup fruit pulp, peach, 3 egg whites, beaten stiff apricot, or quince _ Sugar 1 tablespoon lemon juice Few grains salt Rub fruit through sieve; if canned fruit is used, first drain. from sirup. Heat, add lemon juice, sweeten if necessary, and add hot to egg whites. Add salt and continue beating; turn into buttered and sugared individual molds, having them 34 full. Bake. Serve with Sabayon Sauce (p. 614). Serves 4. LEMON SOUFFLE 4 egg yolks %% cup sugar Grated rind and juice 1 lemon 4 egg whites, beaten stiff Beat yolks until thick and lemon-colored. Beat in sugar gradually, and add lemon rind and juice. Cut and fold in egg whites. Bake. MOCHA SOUFFLE 3 tablespoons butter Y% cup sugar 3 tablespoons bread flour 14 teaspoon salt 34 cup boiled coffee (Mocha) 4 eggs 1% cup cream Vs teaspoon vanilla Mix like Custard Soufflé. Bake. Serve with Mocha Sauce (p. 609). Serves 6. OMELET SOUFFLE 2 egg yolks V4 teaspoon vanilla Y4 cup powdered sugar 4 ege whites Few grains salt