case of frilled writing-paper should
be prepared, into which it may be
quickly dropped when taken from the
oven. The number of whites of eggs
should generally exceed the number
of yolks of eggs. Do not add the
whites of the eggs until the last mo-
ment, and be careful that they are
beaten separately to a very stiff froth,
and then are stirred lightly into the
souffle. The success of the dish de-
pends in a great measure upon this
part of the business being done thor-
oughly. Butter the tin, already lined
with oiled writing-paper, and put it
in the oven till very hot. Pour in
the batter quickly, and place it in a
moderate oven. The dish ought not
to be more than half full. Move it
about occasionally, that it may be
equally baked. When it has risen
to a good height, is brightly colored,
and quite set in the centre, it is done
enough, and should be served imme-
diately. They are generally handed
round after the removes of the second
course. They are very good also for
ordinary dinners.
Almond Souffle. — One pint milk,
half a cupful of flour, two table-spoon-
fuls of butter, three table -spoonfuls
of fine sugar, four eggs (the whites
and yolks beaten separately and very
stiff), two table-spoonfuls of almonds✪ Almond Souffle,
blanched and chopped or pounded
fine. (Almond paste is even better
for this purpose.) Cook together the
butter and the flour, and when they
are smoothly blended add the milk.
Stir to a thick paste, add the sugar,
and take from the fire. Beat in the
yolks of the eggs, the almonds, and
the whites. Turn into a buttered
pudding-dish, and bake fifteen min-
utes in a good oven. Serve as soon
as it is done, before it falls.
Apple Souffle. — Peel and slice six
apples, put them in a pan, add a
cupful of water and a cupful of sugar,
and let the apples cook until they
become soft enough to pass through
a sieve. Dissolve a small teaspoonful
of corn -starch in a glassful of milk,
set it over the fire, and when it be-
comes thick add the well-beaten yolks
of four eggs to it. Remove from
the fire, stir into it the apple pulp, and
beat until it is thoroughly smooth ;
then stir in the whites of four eggs
beaten to a stiff froth✪ Apple Souffle. Pour into a
souffle-tin and put into the oven at
once. In fifteen minutes it will be
cooked.
Apple Souffle, Frozen. — Pare and
slice a dozen fine pippins or other
well-flavored tart apples, one by one.
As you slice them throw at once into
a saucepan of boiling water drawn
to the front of the range. This is
to keep them from darkening after
they are pared. As soon as all are
in, pour off most of the water, leaving
just enough to cover the fruit well,
and stew fast, stirring often, until the
apples are broken to pieces. Rub
through a colander into a bowl,
sweeten lavishly, and set aside until
cold. Stir into it then the unbeaten
whites of four raw eggs✪ Apple Souffle, Frozen ; put into a
freezer with a quick movement, sur-
round with rock-salt and ice, and turn
rapidly until frozen. You will now
have a smooth, solid column, singu-
larly pleasant to the taste, and in
appearance undistinguishable from
ice-cream. Like all other ices, this
is better for being left in the freezer
for an hour or so after it is frozen.
Cover with ice and salt and throw a
thick cover over it.
Page 395 · 3 recipe records on this page
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
case of frilled writing-paper should be prepared, into which it may be quickly dropped when taken from the oven. The number of whites of eggs should generally exceed the number of yolks of eggs. Do not add the whites of the eggs until the last moment, and be careful that they are beaten separately to a very stiff froth, and then are stirred lightly into the souffle. The success of the dish depends in a great measure upon this part of the business being done thoroughly. Butter the tin, already lined with oiled writing-paper, and put it in the oven till very hot. Pour in the batter quickly, and place it in a moderate oven. The dish ought not to be more than half full. Move it about occasionally, that it may be equally baked. When it has risen to a good height, is brightly colored, and quite set in the centre, it is done enough, and should be served immediately. They are generally handed round after the removes of the second course. They are very good also for ordinary dinners.
Almond Souffle. — One pint milk, half a cupful of flour, two table-spoonfuls of butter, three table -spoonfuls of fine sugar, four eggs (the whites and yolks beaten separately and very stiff), two table-spoonfuls of almonds, blanched and chopped or pounded fine. (Almond paste is even better for this purpose.) Cook together the butter and the flour, and when they are smoothly blended add the milk. Stir to a thick paste, add the sugar, and take from the fire. Beat in the yolks of the eggs, the almonds, and the whites. Turn into a buttered pudding-dish, and bake fifteen minutes in a good oven. Serve as soon as it is done, before it falls.
Apple Souffle. — Peel and slice six apples, put them in a pan, add a cupful of water and a cupful of sugar, and let the apples cook until they become soft enough to pass through a sieve. Dissolve a small teaspoonful of corn -starch in a glassful of milk,
set it over the fire, and when it becomes thick add the well-beaten yolks of four eggs to it. Remove from the fire, stir into it the apple pulp, and beat until it is thoroughly smooth ; then stir in the whites of four eggs beaten to a stiff froth. Pour into a souffle-tin and put into the oven at once. In fifteen minutes it will be cooked.
Apple Souffle, Frozen. — Pare and slice a dozen fine pippins or other well-flavored tart apples, one by one. As you slice them throw at once into a saucepan of boiling water drawn to the front of the range. This is to keep them from darkening after they are pared. As soon as all are in, pour off most of the water, leaving just enough to cover the fruit well, and stew fast, stirring often, until the apples are broken to pieces. Rub through a colander into a bowl, sweeten lavishly, and set aside until cold. Stir into it then the unbeaten whites of four raw eggs ; put into a freezer with a quick movement, surround with rock-salt and ice, and turn rapidly until frozen. You will now have a smooth, solid column, singularly pleasant to the taste, and in appearance undistinguishable from ice-cream. Like all other ices, this is better for being left in the freezer for an hour or so after it is frozen. Cover with ice and salt and throw a thick cover over it.
Records on this page
Almond SouffleApple SouffleApple Souffle, Frozen