Take the yelks of three eggs, the whites of six, three ta- ble-spoonfuls of granulated sugar, beat the yelks and sugar to a cream, add a few drops of vanilla, then beat the whites to a stiff froth, pour them over the yelks, and mix lightly together. Have ready a baking-dish buttered, with a layer of marmalade✪ Omelet Souffle on the bottom, pour the mixture on the mar- malade, smooth the top, sprinkle with sugar, and set in the oven to brown. Serve at once with cream, or it will fall. OMELET SOUFFLE. Take eight eggs beaten separately. When the yelks are well beaten, stir in eight table-spoonfuls of granulated sugar and one tea-spoonful of vanilla or lemon✪ Omelet Souffle (Alternate), then add the whites which have been beaten to a stiff froth. Stir the whole hastily into a buttered baking-dish which has been a little heated. This dessert must be made while the dinner is being eaten, as it falls quickly and becomes heavy. WEIGHTS AND MEASURES. IRREGULAR QUANTITIES. One quart of sifted flour (well heaped) weighs one pound. Three coffee-cupfuls of sifted flour (level) weigh one pound. Four tea-cupfuls of sifted flour (level) weigh one pound. One quart of unsifted flour weighs one pound and one ounce. One quart of sifted Indian meal weighs one pound and four ounces. One pint of soft butter (well packed) weighs one pound. Two tea-cupfuls of soft butter (well packed) weighs one pound. One and one-third pint of powdered sugar weighs one pound. Two coffee-cupfuls of powdered sugar (level) weigh one pound. Two and three-fourths tea-cupfuls of powdered sugar (level) weigh one pound. One pint of granulated sugar (heaped) weighs fourteen ounces. One and one-half coffee-cupful of granulated sugar (level) weighs one pound. Two tea-cupfuls of granulated sugar (level) weigh one pound. One pint of coffee A sugar weighs twelve ounces. One and three-fourth coffee-cupful of coffee A sugar (level) weighs one pound. Two tea-cupfuls of coffee A sugar (well heaped) weigh one pound. One pint of best brown sugar weighs thirteen ounces. One and three-fourths coffee-cupful of best brown sugar (level) weighs one pound. Two and one-half tea-cupfuls of best brown sugar (level) weigh one pound. Two and three-fourths coffee-cupfuls of Indian meal (level) equal one quart. Three and one-half tea-cupfuls of Indian meal (level) equal one quart. One table-spoonful (well heaped) granulated coffee A or best brown sugar weighs one ounce. Two table-spoonfuls (well rounded) of powdered sugar or flour weigh one ounce. (261) 262 The New Kentucky Home Cook Book. One table-spoonful (well rounded) of soft butter weighs one ounce. Soft butter the size of an egg weighs two ounces. Seven table-spoonfuls of granulated sugar (heaping) equal one tea- cupful. Five table-spoonfuls of sifted flour or meal (heaping) equal one tea- cupful. Four table-spoonfuls of soft butter (well heaped) equal one tea-cup- ful. Three table-spoonfuls of sweet chocolate grated weigh one ounce. Two tea-spoonfuls of flour, sugar, or meal (heaping) equal one heap- ing table-spoonful. LIQUIDS One pint contains sixteen fluid ounces (four gills). One ounce contains eight fluid drachms (one-fourth gill). One table-spoonful contains about one-half fluid ounce. One tea-spoonful contains about one fluid drachm.

AI-modernized reading of the original text

Take the yelks of three eggs, the whites of six, three table-spoonfuls of granulated sugar, beat the yelks and sugar to a cream, add a few drops of vanilla, then beat the whites to a stiff froth, pour them over the yelks, and mix lightly together. Have ready a baking-dish buttered, with a layer of marmalade on the bottom, pour the mixture on the marmalade, smooth the top, sprinkle with sugar, and set in the oven to brown. Serve at once with cream, or it will fall. OMELET SOUFFLE. Take eight eggs beaten separately. When the yelks are well beaten, stir in eight table-spoonfuls of granulated sugar and one tea-spoonful of vanilla or lemon, then add the whites which have been beaten to a stiff froth. Stir the whole hastily into a buttered baking-dish which has been a little heated. This dessert must be made while the dinner is being eaten, as it falls quickly and becomes heavy. WEIGHTS AND MEASURES. IRREGULAR QUANTITIES. One quart of sifted flour (well heaped) weighs one pound. Three coffee-cupfuls of sifted flour (level) weigh one pound. Four tea-cupfuls of sifted flour (level) weigh one pound. One quart of unsifted flour weighs one pound and one ounce. One quart of sifted Indian meal weighs one pound and four ounces. One pint of soft butter (well packed) weighs one pound. Two tea-cupfuls of soft butter (well packed) weighs one pound. One and one-third pint of powdered sugar weighs one pound. Two coffee-cupfuls of powdered sugar (level) weigh one pound. Two and three-fourths tea-cupfuls of powdered sugar (level) weigh one pound. One pint of granulated sugar (heaped) weighs fourteen ounces. One and one-half coffee-cupful of granulated sugar (level) weighs one pound. Two tea-cupfuls of granulated sugar (level) weigh one pound. One pint of coffee A sugar weighs twelve ounces. One and three-fourth coffee-cupful of coffee A sugar (level) weighs one pound. Two tea-cupfuls of coffee A sugar (well heaped) weigh one pound. One pint of best brown sugar weighs thirteen ounces. One and three-fourths coffee-cupful of best brown sugar (level) weighs one pound. Two and one-half tea-cupfuls of best brown sugar (level) weigh one pound. Two and three-fourths coffee-cupfuls of Indian meal (level) equal one quart. Three and one-half tea-cupfuls of Indian meal (level) equal one quart. One table-spoonful (well heaped) granulated coffee A or best brown sugar weighs one ounce. Two table-spoonfuls (well rounded) of powdered sugar or flour weigh one ounce. (261) The New Kentucky Home Cook Book. One table-spoonful (well rounded) of soft butter weighs one ounce. Soft butter the size of an egg weighs two ounces. Seven table-spoonfuls of granulated sugar (heaping) equal one teacupful. Five table-spoonfuls of sifted flour or meal (heaping) equal one teacupful. Four table-spoonfuls of soft butter (well heaped) equal one tea-cupful. Three table-spoonfuls of sweet chocolate grated weigh one ounce. Two tea-spoonfuls of flour, sugar, or meal (heaping) equal one heaping table-spoonful. LIQUIDS One pint contains sixteen fluid ounces (four gills). One ounce contains eight fluid drachms (one-fourth gill). One table-spoonful contains about one-half fluid ounce. One tea-spoonful contains about one fluid drachm.

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Omelet SouffleOmelet Souffle (Alternate)

The new Kentucky home cook book