Miss Corson's practical American cookery and household management

This souffle may be baked in a souffle-dish of metal, or in small paper cases made by folding stiff white paper as shown in the first of the annexed cuts ; the cases should not Pa/ier Cases for Souffles. be filled more than one-half, because the souffle rises very high ; and it should be served as soon as done, because it falls directly the heat is withdrawn from it. Some careful cooks hold a hot salamander over souffles in carrying them from the oven to the dining-room door. Cuts of salamanders are given elsewhere. After the souffle is baked, it has the appearance of the second picture. To make almond souffle, separate the yolks from the whites of six eggs; pound four ounces of almond macaroons fine ; put half a pint of cream over the fire with four ounces of powdered sugar and a wineglass of brandy, and stir until the cream is Souffle Baked in Paper Case. scalding hot ; then pour the cream over the macaroons, and let the mixture cool. When it is cold, beat in the yolks of the eggs ; have the paper cases set on a baking-sheet ; beat the whites of the eggs to a stiff froth, and quickly stir them Souffles Dished for Serving. into the souffle-mixture ; put it at once into the paper cases, and bake them in a moderate oven until light brown. Serve the souffles directly they are brown, arranging them upon a pretty dish, and hastening them to the table. SALAMANDERS. Salamanders are heavy pieces of iron, fitted with thick wooden handles. They are heated for the purpose of browning dishes that need not be placed in the oven, such as the meringue on cold pies, and breaded dishes that do Salamanders. not require heating. They are very useful when the ovenheat is too slow to properly color baked dishes ; and they are also used to hold above dishes which should be served very hot, such as souffles. BOILED AND STEAMED PUDDINGS. The advantage of steaming puddings over boihng them is that they are less likely to be watery if they are steamed. Any of the boiled puddings may be steamed in an ordinary steamer, but a little longer time must be allowed for cooking them; and care must be taken to have the cover of the Steamer very tight, in order to prevent the escape of steam. If the cover is loose, it should have a cloth laid under it to make it fit tightly. Also, care should be exercised lest the water iii the steamer become exhausted. HOT CABINET-PUDDING, RUM SAUCE. Butter a round or oval plain tin pudding-mould thickly with cold butter. Cut a quarter of a pound of citron in the form of leaves and stems. Cut some fanciful flower shapes from four ounces of French candied fruit, choosing a good variety of colors, and chop the rest of the fruit. Have ready four ounces of candied cherries. With the fruit-flowers, cherries, and citron-leaves make wreaths upon the bottom and sides of the buttered mould, fixing the fruit in place with the cold butter. Over the fruit decoration lay thin sponge-cake cut so as to fit the inside of the mould. After the mould is hned with cake, fill it with alternate layers of cake and the fruit not used for decoration. Make a custard by thoroughly mixing four eggs, four heaping tablespoonfuls of sugar, and a pint of milk.