Souffle. — Recipes for the following souffles "will be found under their respective head- ings:— Apple Apples in Rice Apricot Arrowroot Cheese Fondue Gooseberry Ground Rici Lemon Macaroon Omelet •Corn-flour Souffle Potato Pudding Potato-Flour Fruit Rice Ginger Souffle Pudding Rice, Ground. SOTlffle, Bread. — Take some milk, and boil it with a little cream, giving the prepara- tion any taste you please. Throw into it the soft part of two or three rolls to soak, rub the broad through a sieve, and proceed with the eggs, butter, sugar, t&c✪ Souffle, Bread, in the usual way [see Soulfle, Potato, au Citron, and Souflle, Orange- flower). Souffle, Carrot.— Make a thick puree of carrots, but instead of broth use water, in which put a little sugar, half a spoonful of flour, a little salt, and a good bit of butter ; let all this boil till very thick, then add the yolks of six eggs✪ Souffle, Carrot, and mix all well together. The moment you are ready to send up, beat the whites of the eggs, which throw in with the rest, and put into the oven for a proper time in the vessel which you wish to use. This souflle is not in great favour, but it is good. Souffle, Coffee. — Boil a pint of milk with a pint of cream, and add a little sugar and a very little salt. Take a clean omelet-pan, or a coffee-roaster, and roast in it a quarter of a pound of coffee on a slow fire. When the coffee \8 equally roasted throw it into the boiUng cream, that it may acquire a proper taste of the coffee. The cream may be used to make either bread souffle or potato souffle. Souffle Dish. — Illustrations representing an ornamental and a plain souffle dish are given in connection with the article Apple Souffle (which see) . Souffle, Omelet. — Break six eggs, put the whites into one pan and the yolks into another; rasp a little lemon-peel or orange- flowers, beat the yolks well, add a little sugar and salt, and next beat the whites well to snow, and mix them with the yolks lightly. Then put a lumj) of butter into an omelet-pan on the fire ; when the butter is melted, pom- the omelet into the pan ; and when it is firm enough on one side to hold the liquid part, turn it over on the dish you send up ; then bake it in an oven, or use the Dutch oven. When it is well raised, glaze it, and send it up immediately, for it would soon lower. ]\Iind, it must be covered very close with a largo tire over it, otherwise it will not rise. To this you may give whatever flavour you think proper, but the plainer the better when served very hot and very high ; you may add to it some apricot jam. When you have put the omelets in the pan, and the eggs begin to stiffen, move them a little on one side by giving the pan a jerk, and put the jam in the centre ; turn the omelets into the dish they are to be served on, and put it into the oven. Souffle, Orange-flower.— Dilute a little flour with half cream and half milk ; set this on the fii-e to boil ; when the flour is done, put a little salt, a little sugar✪ Omelet, and a small quantity of pounded orange-flowers; mix well, and then add a good bit of butter, the yolks of six eggs, and mix the whole well. Next beat the six whites, and mix them with the rest ; then bake the souffle in the usual way, and when it is baked enough, glaze it, and send it up.

AI-modernized reading of the original text

Souffle. — Recipes for the following souffles "will be found under their respective headings:— Apple Apples in Rice Apricot Arrowroot Cheese Fondue Gooseberry Ground Rici Lemon Macaroon Omelet •Corn-flour Souffle Potato Pudding Potato-Flour Fruit Rice Ginger Souffle Pudding Rice, Ground. SOTlffle, Bread. — Take some milk, and boil it with a little cream, giving the preparation any taste you please. Throw into it the soft part of two or three rolls to soak, rub the broad through a sieve, and proceed with the eggs, butter, sugar, &c., in the usual way [see Soulfle, Potato, au Citron, and Souflle, Orangeflower). Souffle, Carrot.— Make a thick puree of carrots, but instead of broth use water, in which put a little sugar, half a spoonful of flour, a little salt, and a good bit of butter ; let all this boil till very thick, then add the yolks of six eggs, and mix all well together. The moment you are ready to send up, beat the whites of the eggs, which throw in with the rest, and put into the oven for a proper time in the vessel which you wish to use. This souflle is not in great favour, but it is good. Souffle, Coffee. — Boil a pint of milk with a pint of cream, and add a little sugar and a very little salt. Take a clean omelet-pan, or a coffee-roaster, and roast in it a quarter of a pound of coffee on a slow fire. When the coffee is equally roasted throw it into the boiUng cream, that it may acquire a proper taste of the coffee. The cream may be used to make either bread souffle or potato souffle. Souffle Dish. — Illustrations representing an ornamental and a plain souffle dish are given in connection with the article Apple Souffle (which see) . Souffle, Omelet. — Break six eggs, put the whites into one pan and the yolks into another; rasp a little lemon-peel or orangeflowers, beat the yolks well, add a little sugar and salt, and next beat the whites well to snow, and mix them with the yolks lightly. Then put a lumj) of butter into an omelet-pan on the fire ; when the butter is melted, pour the omelet into the pan ; and when it is firm enough on one side to hold the liquid part, turn it over on the dish you send up ; then bake it in an oven, or use the Dutch oven. When it is well raised, glaze it, and send it up immediately, for it would soon lower. Mind, it must be covered very close with a largo tire over it, otherwise it will not rise. To this you may give whatever flavour you think proper, but the plainer the better when served very hot and very high ; you may add to it some apricot jam. When you have put the omelets in the pan, and the eggs begin to stiffen, move them a little on one side by giving the pan a jerk, and put the jam in the centre ; turn the omelets into the dish they are to be served on, and put it into the oven. Souffle, Orange-flower.— Dilute a little flour with half cream and half milk ; set this on the fii-e to boil ; when the flour is done, put a little salt, a little sugar, and a small quantity of pounded orange-flowers; mix well, and then add a good bit of butter, the yolks of six eggs, and mix the whole well. Next beat the six whites, and mix them with the rest ; then bake the souffle in the usual way, and when it is baked enough, glaze it, and send it up.

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Souffle, BreadSouffle, CarrotOmeletSouffle, Orange-flower

Cassell's dictionary of cookery