These drawbacks should not discourage the house- keeper from trying to make this delicate dessert. Being forewarned, she should be forearmed. It is always better that the guests should wait five minutes, if need be, for the souffle, than that the souffle should wait half a minute for them. The following rules for souffles will suffice, as changes of flavor give most of the varieties. Souffl6 Dishes. As the souffle must be served in the dish in which it has been baked, the dishes selected for this purpose should be as dainty as possible. Silver dishes with porcelain linings are good for this purpose, only the time occupied in putting the souffle into the silver dish and adjusting the rim is apt to prove fatal to the souffle, unless the work be done by an expert. There is a pretty fluted pudding-dish, with a plain dish fitting into it, which can be used to advantage. Small paper cases are really the most satisfactory things to use. They PUDDINGS. 635 can be bought where confectioners' supplies are sold. Pursell, on Broadway, near Twentieth Street, New York, keeps a good supply. There are many shapes, but the square and round are the most useful and the cheapest. Paper Cases, — Empty and Filled. Small individual souffle dishes come in fire-proof French china. They are very dainty, and when one considers that they can be used constantly for years, are not expensive, unless decorated. They are sold by Louis & Conger, 1340 Broadway, New York. Vanilla Omelet Souffle^ Beat together until light the yolks of two eggs and two generous table-spoonfuls of powdered sugar. Add half a teaspoonful of vanilla extract, and beat a little longer. Now beat the whites of four eggs to a stiff, dry froth. Stir this into the yolks and sugar, doing the work gently. Turn the mixture into a buttered souffle dish, and sprinkle with powdered sugar. Bake in a moderate oven for ten minutes, and serve the instant it comes from the oven. Or the preparation may be baked in small souffle cases, in which case they will cook in eight minutes. Omelet Souffle^ Break six eggs, and put the whites into one bowl and the yolks into another. To the latter add three table- spoonfuls of powdered sugar, the grated rind of half an orange, and one-third of a saltspoonful of salt✪ Omelet Souffle. Beat 636 MISS PARLORS KITCHEN COMPANION. this mixture until it is very light and thick. Now beat the whites to a stiff, dry froth, and stir them gently into the other beaten mixture. Turn the eggs into a buttered souffle dish, heaping them in the centre. Sprinkle with powdered sugar. Bake in a moderate oven for twelve minutes. Or, the preparation may be baked in buttered souffle cases. Fill the cases about two-thirds of the way to the brim, and place in a shallow pan. The souffle will bake in eight minutes in a moderate oven. Lemon, vanilla, almond, or some other flavor may be substituted for orange rind. Lemon Souffle^ The materials required are : one pint of milk, half a cupful of flour, four table-spoonfuls of sugar, half a tea- spoonful of salt, five eggs, and the grated rind of a lemon. Put half the milk and the rind of the lemon on the stove in the double-boiler. Mix the other half with the flour, and stir the mixture into the boiling milk. Add the salt, and cook for ten minutes, stirring frequently.

AI-modernized reading of the original text

These drawbacks should not discourage the housekeeper from trying to make this delicate dessert. Being forewarned, she should be forearmed. It is always better that the guests should wait five minutes, if need be, for the souffle, than that the souffle should wait half a minute for them. The following rules for souffles will suffice, as changes of flavor give most of the varieties. Soufflé Dishes. As the souffle must be served in the dish in which it has been baked, the dishes selected for this purpose should be as dainty as possible. Silver dishes with porcelain linings are good for this purpose, only the time occupied in putting the souffle into the silver dish and adjusting the rim is apt to prove fatal to the souffle, unless the work be done by an expert. There is a pretty fluted pudding-dish, with a plain dish fitting into it, which can be used to advantage. Small paper cases are really the most satisfactory things to use. They can be bought where confectioners' supplies are sold. Pursell, on Broadway, near Twentieth Street, New York, keeps a good supply. There are many shapes, but the square and round are the most useful and the cheapest. Paper Cases, — Empty and Filled. Small individual souffle dishes come in fire-proof French china. They are very dainty, and when one considers that they can be used constantly for years, are not expensive, unless decorated. They are sold by Louis & Conger, 1340 Broadway, New York. Vanilla Omelet Soufflé Beat together until light the yolks of two eggs and two generous table-spoonfuls of powdered sugar. Add half a teaspoonful of vanilla extract, and beat a little longer. Now beat the whites of four eggs to a stiff, dry froth. Stir this into the yolks and sugar, doing the work gently. Turn the mixture into a buttered souffle dish, and sprinkle with powdered sugar. Bake in a moderate oven for ten minutes, and serve the instant it comes from the oven. Or the preparation may be baked in small souffle cases, in which case they will cook in eight minutes. Omelet Soufflé Break six eggs, and put the whites into one bowl and the yolks into another. To the latter add three tablespoonfuls of powdered sugar, the grated rind of half an orange, and one-third of a saltspoonful of salt. Beat this mixture until it is very light and thick. Now beat the whites to a stiff, dry froth, and stir them gently into the other beaten mixture. Turn the eggs into a buttered souffle dish, heaping them in the centre. Sprinkle with powdered sugar. Bake in a moderate oven for twelve minutes. Or, the preparation may be baked in buttered souffle cases. Fill the cases about two-thirds of the way to the brim, and place in a shallow pan. The souffle will bake in eight minutes in a moderate oven. Lemon, vanilla, almond, or some other flavor may be substituted for orange rind. Lemon Soufflé The materials required are : one pint of milk, half a cupful of flour, four table-spoonfuls of sugar, half a teaspoonful of salt, five eggs, and the grated rind of a lemon. Put half the milk and the rind of the lemon on the stove in the double-boiler. Mix the other half with the flour, and stir the mixture into the boiling milk. Add the salt, and cook for ten minutes, stirring frequently.

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