Grease and bind around a pint and a half soufll^ tin, a band of papeir to form a wall above the tin, and confine the soufll^ as it rises. Grease also the interior of the tin. Melt the butter in a small saucepan, stir into it the flour, and adding the milk stir all until boiling. OAfSLETTE SOUFFLi.. 139 When boiling take the saucepan from the fire, throw into it the chocolate and the sugar, and drop in the yolks of the eggs one by one, stirring all meantime. Whip the whites of the eggs to a stiff froth and stir this in also, very lightly. Pour the mixture into the soufflfe tin, which should make it about two-thirds full, and place the tin into a deep saucepan containing sufficient water to reach half way up the sides of the form. Cover the saucepan and drawing it aside from th? fire allow the water to simmer therein for thirty minutes, keeping it all the time covered. When steamed take the soufH6, from the saucepan, transfer it quickly to a silver soufil6 dish or fold around the tin in which it is prepared a napkin and serve at once, carrying the dish upon a hot Shovel if the dining-room be distant frohn the kitchen. Omelette Sou£El€. — ^Yolks of two eggs, whites of three eggs, one teaspoonful of powdered sugar, one tea- spoonful of essence of vanilla, one-half ounce of butte,r, one grain of salt. First put into a small bowl the yolks of the eggs, to- gether with the sugar and vanilla and with a wooden spoon, stir theSe until they come to a thick cream, which will take three or four minutes. Put the whites of the eggs upon a perfectly dry plate, sprinkle over them the grain of salt and with a dry knife whip them to a very stiff' froth. Melt the butter in an omelette pan taking care that it does not get hot. Mix together the whites and the yolks of the eggs, pour this into the omelette pan, and put the pan over the fire for one minute. 140 SOUFFLSS. Transfer the pan to^a iquick oven and allaw it to re- main there for five minutes. Turn the souffle out quickly upon a hot platter, fold it evenly together and serve at once. A tablespoonful of jelly or jam may be placed in the centre of the souffle when served, if desired. Notes. — Salt is 'added to the whites of eggs for the purpose of. ' cooling them, and, if in the slightest degree stale, to aid in bringing them more quickly and lightly to a froth, ' The whites of eggs must be whipped upon a dry plate and with a dry knife as the slight^t moisture will prevent their coming to a froth, and unless the froth of egg Tje very stiff the omelette souffle✪ Omelette Soufflé will be made heavy by it and so spoiled. Cheese Souffle. — One ounce of butter, one ounce of flour, one gill of milk, one-half teaspoonful of white pepper, ope-half teaspoooful of salt, one grain of cayenne, three ounces of grated cheese, yolks of three eggs, whites of four eggs✪ Cheese Soufflé. Melt the butter in a small saucepan and stir into it the flour, adding also the milk and stirring all until boil- ing. Throw into the boiling mixture the pepper, salt and cayenne, when removing the saucepan from the fire, the yolks of egg must be added together with the grated cheese and the whole very thoroughly beaten to- gether. Whip the whites of the eggs to a stiflt froth and stir this in also, using care not to beat down' the froth. Fill this mixture equally into small paper ramakins or cups, or into tin cups if more convenient, and bake them in a quick oven for ten minutes. Arrange the cups when the soufil4s are done upon a hot plate and serve imme- diately. Ctt^STtfVT SOUFFLS. 141 If the tin cups are used, a napkin may be folded in basket shape upon the plate, and the tins be placed in it. Chicken Souffle. — The breast of one raw chicken, one gill of cream, one egg, one-half ounce of butter, one- half ounce of flour, one saltspoonful of white pepper, one saltspoonful of salt, two truffles✪ Chicken Soufflé.

AI-modernized reading of the original text

Grease and bind around a pint and a half soufflé tin, a band of paper to form a wall above the tin, and confine the soufflé as it rises. Grease also the interior of the tin. Melt the butter in a small saucepan, stir into it the flour, and adding the milk stir all until boiling. OAfSLETTE SOUFFLi.. 139 When boiling take the saucepan from the fire, throw into it the chocolate and the sugar, and drop in the yolks of the eggs one by one, stirring all meantime. Whip the whites of the eggs to a stiff froth and stir this in also, very lightly. Pour the mixture into the soufflé tin, which should make it about two-thirds full, and place the tin into a deep saucepan containing sufficient water to reach half way up the sides of the form. Cover the saucepan and drawing it aside from th? fire allow the water to simmer therein for thirty minutes, keeping it all the time covered. When steamed take the soufflé from the saucepan, transfer it quickly to a silver soufflé dish or fold around the tin in which it is prepared a napkin and serve at once, carrying the dish upon a hot shovel if the dining-room be distant from the kitchen. Omelette Soufflé. — ^Yolks of two eggs, whites of three eggs, one teaspoonful of powdered sugar, one teaspoonful of essence of vanilla, one-half ounce of butte,r, one grain of salt. First put into a small bowl the yolks of the eggs, together with the sugar and vanilla and with a wooden spoon, stir theSe until they come to a thick cream, which will take three or four minutes. Put the whites of the eggs upon a perfectly dry plate, sprinkle over them the grain of salt and with a dry knife whip them to a very stiff froth. Melt the butter in an omelette pan taking care that it does not get hot. Mix together the whites and the yolks of the eggs, pour this into the omelette pan, and put the pan over the fire for one minute. 140 SOUFFLSS. Transfer the pan to a quick oven and allow it to remain there for five minutes. Turn the souffle out quickly upon a hot platter, fold it evenly together and serve at once. A tablespoonful of jelly or jam may be placed in the centre of the souffle when served, if desired. Notes. — Salt is added to the whites of eggs for the purpose of cooling them, and, if in the slightest degree stale, to aid in bringing them more quickly and lightly to a froth, The whites of eggs must be whipped upon a dry plate and with a dry knife as the slightest moisture will prevent their coming to a froth, and unless the froth of egg be very stiff the omelette soufflé will be made heavy by it and so spoiled. Cheese Soufflé. — One ounce of butter, one ounce of flour, one gill of milk, one-half teaspoonful of white pepper, one-half teaspoonful of salt, one grain of cayenne, three ounces of grated cheese, yolks of three eggs, whites of four eggs. Melt the butter in a small saucepan and stir into it the flour, adding also the milk and stirring all until boiling. Throw into the boiling mixture the pepper, salt and cayenne, when removing the saucepan from the fire, the yolks of egg must be added together with the grated cheese and the whole very thoroughly beaten together. Whip the whites of the eggs to a stiff froth and stir this in also, using care not to beat down the froth. Fill this mixture equally into small paper ramekins or cups, or into tin cups if more convenient, and bake them in a quick oven for ten minutes. Arrange the cups when the soufflés are done upon a hot plate and serve immediately. Ctt^STtfVT SOUFFLS. If the tin cups are used, a napkin may be folded in basket shape upon the plate, and the tins be placed in it. Chicken Souffle. — The breast of one raw chicken, one gill of cream, one egg, one-half ounce of butter, onehalf ounce of flour, one saltspoonful of white pepper, one saltspoonful of salt, two truffles.

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My mother's cook book