Hilda's "where is it?" of recipes

Melt the butter, mix with the flour, add milk slowly, salt, and pepper (cayenne) ; then add grated cheese and yolks of eggs, lastly the whites of the eggs. Put into a flat buttered dish ; leave to bake a nice brown. Serve hot. Time, twenty minutes. SOUFFLt {ANOTHER CHEESE). Ingredients, \ lb. Cheese, Mustard, I quart Milk. Cayenne. 3 Eggs. Salt. Cut the cheese very thinly, mix with the eggs well whisked, then add about one eggspoonful mustard, a little cayenne and salt, a very little cold milk. Set the quart of milk to boil, add a teaspoonful of butter ; pour on the cheese, etc. Bake a light brown. Can be eaten hot or cold. SOUFFLt {EGG). (Miss Bonnie Cloete's Rigcipe.) Ingredients. 6 Eggs. Juice and Peel of i Lemon. 6 tablespoonfuls Sifted Sugar. A little Nutmeg. Beat the whites and yolks separately, add the yolks to the sugar, lemon juice, and peel, and a little nutmeg, and lastly. Just before putting in the oven, the whites, which must be a perfect froth. Mix all thoroughly but lightly, Q MS S] SOUFFLfi (TAPIOCA)— SOUP (HOW TO CLARIFY), and only just before you want it, as it can't stand a minute, or the yolks will sink. When baked it ought to be a frothy brown sponge. Takes ten minutes. Serve immediately. SOUFFLt {TAPIOCA). Ingredients. I tablespoonful Tapioca. i pint of Milk. I oz. of White Sugar. 4 Eggs. Soak the tapioca in water till quite soft, then set it to boil till it is the consistency of porridge, sweeten to taste; flavour with vanilla or lemon-peel. When cold whisk up the eggs separately, beat up with the pudding, pour into a Soufflé mould. Bake twenty minutes, and serve immediately. SOUP {BROWNING FOR). Put about four ounces of brown sugar, half an ounce of butter, into a stewpan ; set it on the fire to brown, stirring all the time with a wooden spoon that it may not burn. When sufficiently melted, stir in a pint of boiling water ; let it boil, and skim well. When cold, bottle and cork. A tablespoonful or more will colour your soup. SOUP OR STOCK {HOW TO CLARIFY). About three or four quarts of good stock boiled the previous day, well skimmed j whites of two eggs, well whisked, stirred into the stock ; then put on the fire to boil. After it has boiled up once, draw it away from the fire; pour in a cup of cold water; let it stand for five minutes ; strain through a fine cloth placed over a sieve ; it will be clear and good. Stock for clear soups must be made strong, as it loses strength by being clarified. SOUP (CURRY— BROWN— HARE). [S SOUP {CURRYX (Cape Recipe.) Head and feet of sheep, lamb, or calf, boiled till quite tender in three or four quarts of water. The next day, when cold, remove all the fat. Cut small, and take out the bones ; brown an onion in fat ; add two tablespoonfuls of curry powder, one tablespoonful of flour, a teaspoonful of brown sugar, two teaspoonfuls of vinegar or lemon. Stir all together in the liquid in which the meat, etc., has boiled. Serve in soup tureen, with boiled rice handed round separately on plate. A homely dish.