Spinach Souffle. — Take half a
peck of spinach, pick it over, wash
well, drain, and put into a saucepan
without water ; sprinkle with salt,
and let steam fifteen minutes; take
up, chop, and press through a col-
ander ; add two table - spoonfuls of
cream, the yolks of four eggs, a salt-
spoonful of black pepper, and a dash
of cayenne, with the beaten whites of
five eggs✪ Spinach Souffle. Butter a souffle-case, and
turn the mixture in. Cover the top
with grated bread-crumbs and bits of
butter, and bake in a hot oven. Serve
with egg sauce. Asparagus or green
pease may be used in making this
souffle, in place of the spinach.
Strawberry Souffle. — Sprinkle the
berries with sugar ; place on the ice
and let it stand several hours. Mean-
while put a pint and a half of milk
in a double boiler, and when it comes
to a boil add two table - spoonfuls of
sugar, a pinch of salt, and two beaten
eggs ; flavor with vanilla. Set away
to cool. Just before serving, whip to
a froth half a pint of cream✪ Strawberry Souffle. Pour
the custard over the chilled berries,
and place the cream on top of the cus-
tard.
Tomato Souffle. — Take half a pint
of tomato pulp that has been rubbed
through a sieve, I oz. of butter, 2 ozs.
of grated cheese, lYz ozs. of boiled
macaroni, I oz. of stale bread-crumbs,
and a teaspoonful of made mustard ;
mix all together in a saucepan, and
stir over the fire until boiling; take
from the fire, let cool ; add first the
yolks of two eggs, and then the whites
of three, with salt and pepper. Turn
into a buttered dish, and set into the
oven to bake quickly. Dust over with
grated Parmesan.
Vegetable Souffle. — Scrape, wash,
and steam two carrots until tender;
take up and rub through a sieve with
one large boiled potato; add I oz. of
butter, a table-spoonful of flour, mixed
until smooth with a little cold milk, a
teaspoonful of salt, a dash of cayenne,
and a table-spoonful of chopped pars-
ley; mix all together in a saucepan
over the fire. Beat in the yolks of
three eggs ; when cool, add the stiffly
frothed whites of four eggs. Grease
a souffle-mould or a tin pan, dredge
with dry bread-crumbs, pour in the
mixture, sprinkle the top with brown-
ed cracker and bits of butter, and set
into a moderate oven to bake.
sou PS
Stock is the basis of all meat-
sauces, soups, and purees. It is
the juice of meat extracted by long
and gentle simmering, and in mak-
ing it it should be remembered that
the object to be aimed at is to draw
the goodness out of the materials into
the liquor. It may be prepared in va-
rious ways, expensively, or economi-
cally. All stock which is to be used
for miscellaneous purposes should be
simply made ; that is, all flavoring
ingredients should be omitted entirely
until its use is decided upon. The
stock will then keep longer than
it would do if vegetables, herbs, and
spices were boiled in it, besides which
the flavoring can be adapted to its
special purpose. To insure its keep-
ing, stock should be boiled and
Soup Stock
SOUPS
Apricot Soup
Page 400 · 6 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
Spinach Souffle. — Take half a peck of spinach, pick it over, wash well, drain, and put into a saucepan without water ; sprinkle with salt, and let steam fifteen minutes; take up, chop, and press through a colander ; add two table - spoonfuls of cream, the yolks of four eggs, a saltspoonful of black pepper, and a dash of cayenne, with the beaten whites of five eggs. Butter a souffle-case, and turn the mixture in. Cover the top with grated bread-crumbs and bits of butter, and bake in a hot oven. Serve with egg sauce. Asparagus or green pease may be used in making this souffle, in place of the spinach.
Strawberry Souffle. — Sprinkle the berries with sugar ; place on the ice and let it stand several hours. Meanwhile put a pint and a half of milk in a double boiler, and when it comes to a boil add two table - spoonfuls of sugar, a pinch of salt, and two beaten
eggs ; flavor with vanilla. Set away to cool. Just before serving, whip to a froth half a pint of cream. Pour the custard over the chilled berries, and place the cream on top of the custard.
Tomato Souffle. — Take half a pint of tomato pulp that has been rubbed through a sieve, I oz. of butter, 2 ozs. of grated cheese, lYz ozs. of boiled macaroni, I oz. of stale bread-crumbs, and a teaspoonful of made mustard ; mix all together in a saucepan, and stir over the fire until boiling; take from the fire, let cool ; add first the yolks of two eggs, and then the whites of three, with salt and pepper. Turn into a buttered dish, and set into the oven to bake quickly. Dust over with grated Parmesan.
Vegetable Souffle. — Scrape, wash, and steam two carrots until tender; take up and rub through a sieve with one large boiled potato; add I oz. of butter, a table-spoonful of flour, mixed until smooth with a little cold milk, a teaspoonful of salt, a dash of cayenne, and a table-spoonful of chopped parsley; mix all together in a saucepan over the fire. Beat in the yolks of three eggs ; when cool, add the stiffly frothed whites of four eggs. Grease a souffle-mould or a tin pan, dredge with dry bread-crumbs, pour in the mixture, sprinkle the top with browned cracker and bits of butter, and set into a moderate oven to bake.
sou PS
Stock is the basis of all meatsauces, soups, and purees. It is the juice of meat extracted by long and gentle simmering, and in making it it should be remembered that the object to be aimed at is to draw the goodness out of the materials into the liquor. It may be prepared in various ways, expensively, or economically. All stock which is to be used
for miscellaneous purposes should be simply made ; that is, all flavoring ingredients should be omitted entirely until its use is decided upon. The stock will then keep longer than it would do if vegetables, herbs, and spices were boiled in it, besides which the flavoring can be adapted to its special purpose. To insure its keeping, stock should be boiled and
Soup Stock
Apricot Soup
Records on this page
Salmon SouffleTomato SouffleSouffle PuddingVegetable SouffleSpinach SouffleStrawberry Souffle