A laboratory manual of foods and cookery

Essentials for Successful Souffles Good eggs. Stiffly beaten whites. Buttered molds, - - buttered and sugared for fruit souffles. Very moderate oven. 1 Also called Standard Portion (S. P.). Souffles Varieties : I. Made with a white sauce : a. Meat, fish, rice, cheese. b. Custard. II. Made without a white sauce : a. Vegetable. b. Fruit. Fruit Souffle Ingredients : f c. pulp sweetened 3 egg whites salt Method : Fresh, dried, or canned fruit may be used. Drain sirup from canned fruit. Press pulp through a strainer and add to the stiffly beaten whites. Use a Dover beater and continue beating until very light. Place in buttered, sugared molds in pan of wTarm water. Bake in a moderate oven until firm. Custard Souffle Ingredients : 3 tbsp. butter i c. scalded milk | c. flour 4 eggs I c. sugar i tsp. vanilla Method : Melt butter, add flour, and gradually hot milk ; when well thickened pour on yolks of eggs beaten until thick and lemon-colored, and mixed with sugar ; cool, and cut and fold in whites of eggs beaten stiff and dry. Turn into buttered pudding dish, place in a pan of warm water, and bake in a moderate oven until firm. Lemon Souffle Ingredients : Yolks 4 eggs i c. sugar Grated rind and juice i lemon whites 4 eggs Method : Beat yolks until thick and lemon-colored, add sugar gradually and continue beating, add the lemon rind and juice. Cut and fold in whites of eggs beaten until dry. Bake as Custard Souffle. Vegetable Souffle Wash, peel, and mash vegetables as in preparing mashed potatoes. Moisten with milk or cream. Fold in the beaten yolks and stiffly beaten whites. Bake as Custard Souffle. Corn and Cheese Souffle Ingredients : i tbsp. butter i c. chopped corn 1 tbsp. chopped green pepper i c. grated cheese | c. flour 3 eggs 2 c. milk \ tsp. salt Method : Melt the butter and heat the pepper in it for 2 minutes. Add the flour, and stir the milk in slowly. When the white sauce is thickened, add the corn, cheese, yolks of eggs, and seasonings. Cut and fold in the stiffly beaten whites of eggs. Bake as Custard Souffle. Meat Souffle Ingredients : 1 c. thick white sauce |-i c. cooked meat, poultry, 1-3 eggs or fish Method : Mix meat with warm sauce. Season highly. Cool and fold in stiffly beaten yolks and stiffly beaten whites. Bake as Custard Souffle. Cheese Souffle Ingredients : 2 tbsp. butter few grains cayenne 3 tbsp. flour | c. grated Old English or \ c. scalded milk Young America cheese \ tsp. salt yolks 3 eggs whites 3 eggs Method : Melt butter, add flour, and, when well mixed, add scalded milk gradually. Then add salt, cayenne, and cheese. Remove from fire. Add yolks of eggs beaten until lemon-colored. Cool mixture and cut and fold in whites of eggs beaten until stiff and dry. Bake as Custard Souffle. EXPERIMENTS WITH DEEP FAT FRYING 122. - -a. Prepare potato chips by the following methods : Raw potato sliced very thin. Parboil potato and slice very thin. Raw potato soaked in ice water 20 minutes. Raw potato soaked in salt solution (2 tsp. salt to 2 c. ice water) 20 minutes. In each case dry the potato carefully before immersing in the fat or oil. b. Prepare deep fat, using the following fats and oils : lard cottonseed oil