How to Make It. Put the milk on the stove and when it boils
add slowly the farina, beating it all the time; let it cook from
twenty to thirty minutes; add the chopped almond paste,✪ Apple Almond Cabinet Pudding a la Emma then add
the yolks of the eggs that have been stirred to a souffle with
four tablespoonfuls of sugar; let it come to a boil; last add the
whites of the eggs that have been beaten to a meringue. Butter
the cups well and put in each about an inch thickness of
caramel; leave to get cold; put in hot water on the stove over the
fire until the caramel melts. Turn out and serve with whipped
cream.
Caramel. Put one cup of sugar on the stove with four table¬
spoonfuls of water; let it cook until it commences to get light
golden [take care not to let it cook too much as it will get a burned
taste]. When it is brown add to it about a half cup of boiling
hot water. Line the cups with it while it is hot.
Vanilla Souffle a la Europeenne
Souffle de Vanille a V Europeenne
Yolks of four eggs, whites of six eggs, ten tablespoons of sugar,
a small pinch of salt, and some chopped almonds✪ Vanilla Souffle a la Europeenne.
How to Make It. Break the yolks in an enameled bowl, add
eight spoons of sugar slowly with rapid beating. Beat it until
it becomes a light shade, thick and fluffy. Beat the whites to a
meringue, add a third part of the meringue gently to the yolks.
Butter a shallow glass casserole and sprinkle it heavy with the
almonds and some of the sugar. Put it in the dish in the form of a
ring and heap it up high. The rest of the meringue put in a fancy
tube and decorate the souffle with it according to taste, such as
waving it on the top and with four rosettes one opposite the other;
put it in a slow oven and bake. When it is ready, sprinkle it
with the rest of the sugar; leave in oven for a few seconds
longer and serve immediately with a cold foam sauce.
144 MRS. ERICSSON HAMMOND’S COOK BOOK
Peach Souffle a la Gimo
Souffle de Peches a la Gimo
For Six Persons
Four eggs. Six peaches. Eight tablespoons of sugar, a small
pinch of salt. An even tablespoon of cornstarch. One cup of
water. A teaspoon of lemon extract✪ Peach Souffle a la Gimo.
How to Make It. If fresh peaches peel them and cut them in
thin slices. Put them on the stove with one small cup of water
and three spoons of sugar. Let cook until they are well done.
Then color it with a trifle of peach coloring. Thicken it with the
tablespoon of cornstarch dissolved in part of the water. Put it
in the souffle dish that has been well buttered and sprinkle with
sugar. Separate the yolks and the whites. Add four spoons of
sugar slowly to the yolks, beating them to a light souffle. Flavor
it with a teaspoon of lemon extract. In the meantime, beat the
whites to a stiff meringue. Add it gradually to the yolks and
mix carefully together. Put the souffle on top of the peaches.
Sprinkle the souffle with the powdered sugar. Put in hot water
and bake in the oven until it rises from the center and becomes
brown. Leave in the pan of hot water. Lift it in the souffle ring
as it must be served immediately. This is a dessert for luncheon
or dinner. Apples and oranges can be used in the place of peaches,
and named after the fruit a la Lydie.
Pumpkin Souffle Pie a la Selma
Tourte de Potiron souffle a la Selma ✪ Pumpkin Souffle Pie a la Selma
Page 110 · 5 recipe records on this page
Presented as published in 1924. 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
How to Make It. Put the milk on the stove and when it boils add slowly the farina, beating it all the time; let it cook from twenty to thirty minutes; add the chopped almond paste, then add the yolks of the eggs that have been stirred to a souffle with four tablespoonfuls of sugar; let it come to a boil; last add the whites of the eggs that have been beaten to a meringue. Butter the cups well and put in each about an inch thickness of caramel; leave to get cold; put in hot water on the stove over the fire until the caramel melts. Turn out and serve with whipped cream.
Caramel. Put one cup of sugar on the stove with four tablespoonfuls of water; let it cook until it commences to get light golden [take care not to let it cook too much as it will get a burned taste]. When it is brown add to it about a half cup of boiling hot water. Line the cups with it while it is hot.
Vanilla Souffle a la Europeenne
Souffle de Vanille a V Europeenne
Yolks of four eggs, whites of six eggs, ten tablespoons of sugar, a small pinch of salt, and some chopped almonds.
How to Make It. Break the yolks in an enameled bowl, add eight spoons of sugar slowly with rapid beating. Beat it until it becomes a light shade, thick and fluffy. Beat the whites to a meringue, add a third part of the meringue gently to the yolks. Butter a shallow glass casserole and sprinkle it heavy with the almonds and some of the sugar. Put it in the dish in the form of a ring and heap it up high. The rest of the meringue put in a fancy tube and decorate the souffle with it according to taste, such as waving it on the top and with four rosettes one opposite the other; put it in a slow oven and bake. When it is ready, sprinkle it with the rest of the sugar; leave in oven for a few seconds longer and serve immediately with a cold foam sauce.
Peach Souffle a la Gimo
Souffle de Peches a la Gimo For Six Persons
Four eggs. Six peaches. Eight tablespoons of sugar, a small pinch of salt. An even tablespoon of cornstarch. One cup of water. A teaspoon of lemon extract.
How to Make It. If fresh peaches peel them and cut them in thin slices. Put them on the stove with one small cup of water and three spoons of sugar. Let cook until they are well done. Then color it with a trifle of peach coloring. Thicken it with the tablespoon of cornstarch dissolved in part of the water. Put it in the souffle dish that has been well buttered and sprinkle with sugar. Separate the yolks and the whites. Add four spoons of sugar slowly to the yolks, beating them to a light souffle. Flavor it with a teaspoon of lemon extract. In the meantime, beat the whites to a stiff meringue. Add it gradually to the yolks and mix carefully together. Put the souffle on top of the peaches. Sprinkle the souffle with the powdered sugar. Put in hot water and bake in the oven until it rises from the center and becomes brown. Leave in the pan of hot water. Lift it in the souffle ring as it must be served immediately. This is a dessert for luncheon or dinner. Apples and oranges can be used in the place of peaches, and named after the fruit a la Lydie.
Pumpkin Souffle Pie a la Selma
Tourte de Potiron souffle a la Selma
Records on this page
Apple Almond Cabinet Pudding a la EmmaCaramel Farina Pudding a la PettraVanilla Souffle a la EuropeennePeach Souffle a la GimoPumpkin Souffle Pie a la Selma