My mother's cook book

Take the skin from the breast of chicken, chop it finely and pound it when chopped, in a mortar. Melt the butter in a small saucepan, stir into it the flour, and one tablespoonful of the cream. Let this boil, and when boiling take the saucepan from the fire and pour its contents over the chicken in the mortar, adding also one egg. Pound all well together and season with the pepper and salt. When pounded pass the mixture through a sieve, and putting the remainder of the cream into a small bowl, beat it with a fork until it comes to a stiff froth; mix this very lightly with the strained mixture, grease a few cup tins, and cutting the truffles into stars, place one of these in the bottom of each tin. Fill the tins about half full with the mixture, and place them into a sautie can half filled with boiling water, cover them with a round of greased paper and let them steam slowly for fifteen minutes. When done turn the souffles out upon a hot platter, having the truffle stars uppermost, and serve at once. Note. — Any shallow pan will answer if a saute pan is not available, but care must be taken that the boiling water does not reach more than half way up the sides of the cup tins. Chestnut Soufflé. — One pint of fresh chestnuts, one and one-half gills of milk, yolks of three egg, whites 142 PUDpitfGS. of four eggs, one ounce of powdered sugar, one ounce of butter, one ounce of flour. Throw the chestnuts into boiling water and boil them until the shells begin to crack open. Take them from the water, remove their shells and inner skins, pound them in a mortar and make them perfectly smooth by passing ,them through a sieve. Pour the milk over the chestnut-flour and stirring this together, put the mixture into a small saucepan and let it .cook over a slow fire for ten minutes. * At the end of this time melt the butter in a separate saucepan, stir into it the flour and when these are mixed, pour in with them the milk and chestnuts. The instant this boils take it from the fire, and adding the sugar and yolks of eggs, beat all well together. Whip the whites of eggs to a stiff froth and stir this in lightly also, and greasing a pint and a half soufflé tin, pour into it the mixture and bake in a moderate oven for twenty minutes. Serve in a silver souffle dish or in a folded napkin, and without any delay. Welcome Guest Pudding. — Eight ounces of bread crumbs, one-half pint of milk, four ounces of beef suet, three ounces of citron, four ounces of sugar, rind of one ' lemon, three ounces of ailmonds, four eggs, one grain of salt. Place four ounces of the bread crumbs into a bowl, and bringing the milk to the boiling point pour it over them. Cover the bowl with a plate, and allow the bread crumbs to soak in the milk for ten minutes. PIG PUDDING. 143 While the breiad crumbs are soaking, pour over the almonds some boiling water to blanch them and remove their skins. Remove the skin from the suet and chop it very finely, and chop the almonds. Stir into it the bowl with the soaked bread crumbs the four remaining ounces of crumbs, add to this the chopped suet and almonds, also the grated rind of lemon together with the sugar and citron, which last must have been cut into very small pieces. Separate the yolks from the whites- of the eggs vety carefully, drop the yolks one by one into the bowl and stir all well together. Whip the whites of the eggs to a very stiff froth, adding the grain of salt to cool and lighten it. Mix this lightly also with the other ingredients in the bowl, and taking a quart mould, dry it thoroughly, and greasing the interior with butter, pour into it the mixture and place securely over the top a greased sheet of kitchen paper. Place the mould when filled, in a deep saucepan containing enough boiling water to reach half way up the sides, and let the pudding boil therein for two hours.