2. We take them out of the water, and dry them with a
cloth.
3. We put them in the oven (the thermometer at the
oven door should rise to 2300) to bake ; they will take from
half an hour to three quarters of an hour, according to the
heat of the oven, and the size of the potatoes.
4. We take a skewer, and stick it into the potatoes to see
if they are done. They must be soft inside.
N.B. — This should be carefully done so as not to spoil the potato shifts.
5. When they are done we take them out and cut them
(with a sharp knife) in half — so that each half of the potato
will stand — because we shall want to use the skins to put
the potato into them again.
6. We take a small spoon and scoop out carefully all
the inside of the potatoes. We must take care not to make
holes or spoil the skins in any way.
7. We take a wire sieve and put it over a plate, and take
the inside of the potatoes and rub it through with a wooden
spoon.
Lessons on Making Souffles.— Potato Soitffle. 381
8. We put one ounce of butter and tzvo tablespoonsful of
milk in a stewpan, and put it on the fire to boil.
9. We add salt and pepper according to taste.
10. We then add three ounces of the sifted potatoes, and
stir it smoothly.
11. We must now take the stewpan off the fire, and stand
it on a piece of paper or wooden trivet, on the table.
12. We take three eggs, and add, one by one, only the
yolks, beating all well together with a wooden spoon.
13. We take the three zvhites, and add another white to
make four, and put them in a basin ; we add a qtiarter of a
saltspoonfid of salt to them, and whip them to a stiff froth.
14. We add the whites to the above mixture, and stir the
whole lightly.
15. We now stand the eight half-potato skins on a baking
sheet.
16. We pour the mixture carefully into each potato skin
(they should be only half full).
17. We put the sheet into the oven (the thermometer at
the oven door should rise to 2400) for ten minutes, until they
have risen well, and become a pale brown colour.
18. We should fold a table napkin, and arrange them on
it for serving.
382 National Ti'aining School for Cookery.
SOUFFLES.
Lesson No. 4.
OMELETTE SOUFFLEE.
Average cost of an Omelette Souffle'e {in a half -pint disk).
INGREDIENTS.
d.
6 eggs 6
I oz. of flour o-j
J oz. of butter o|
3 ozs. castor sugar✪ Omelette Soufflee i
~7i
Time required, about half an hour.
Now we will show you how to make an Omelette Souffle'e.
1. We take six eggs, put four yolks in a basin (the other
two yolks are not required for present use), and put the
whites of the six eggs in another basin.
2. We add three ounces of castor sugar to the yolks of the
eggs, and beat them up well with a wooden spoon, for ten
minutes.
3. We now stir in smoothly half an ounce of flour.
N.B. — If the soufflee is to be flavoured, the flavouring should now be added,
about fifteen drops of vanilla, or any other essence preferred.
4. We take a whisk, and whip the whites of the eggs to a
stiff froth, and then stir them lightly into the contents, in
the other basin.
5. We take half an ounce of butter and butter the inside
of a half pint pie dish or soufflee tin; we then pour in the
mixture.
N.B.— If jam is added it must be put in the centre of the souffle'e, before it
is baked. ✪ Soufflé
Page 144 · 2 recipe records on this page
Presented as published in 1891. 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
2. We take them out of the water, and dry them with a cloth.
3. We put them in the oven (the thermometer at the oven door should rise to 2300) to bake ; they will take from half an hour to three quarters of an hour, according to the heat of the oven, and the size of the potatoes.
4. We take a skewer, and stick it into the potatoes to see if they are done. They must be soft inside.
N.B. — This should be carefully done so as not to spoil the potato shifts.
5. When they are done we take them out and cut them (with a sharp knife) in half — so that each half of the potato will stand — because we shall want to use the skins to put the potato into them again.
6. We take a small spoon and scoop out carefully all the inside of the potatoes. We must take care not to make holes or spoil the skins in any way.
7. We take a wire sieve and put it over a plate, and take the inside of the potatoes and rub it through with a wooden spoon.
Lessons on Making Souffles.— Potato Soitffle. 381
8. We put one ounce of butter and tzvo tablespoonsful of milk in a stewpan, and put it on the fire to boil.
9. We add salt and pepper according to taste.
10. We then add three ounces of the sifted potatoes, and stir it smoothly.
11. We must now take the stewpan off the fire, and stand it on a piece of paper or wooden trivet, on the table.
12. We take three eggs, and add, one by one, only the yolks, beating all well together with a wooden spoon.
13. We take the three whites, and add another white to make four, and put them in a basin ; we add a quarter of a saltspoonful of salt to them, and whip them to a stiff froth.
14. We add the whites to the above mixture, and stir the whole lightly.
15. We now stand the eight half-potato skins on a baking sheet.
16. We pour the mixture carefully into each potato skin (they should be only half full).
17. We put the sheet into the oven (the thermometer at the oven door should rise to 2400) for ten minutes, until they have risen well, and become a pale brown colour.
18. We should fold a table napkin, and arrange them on it for serving.
382 National Ti'aining School for Cookery.
Lesson No. 4.
OMELETTE SOUFFLEE.
Average cost of an Omelette Souffle'e {in a half -pint disk).
d.
6 eggs 6
I oz. of flour o-j
J oz. of butter o|
3 ozs. castor sugar i
~7i
Time required, about half an hour.
Now we will show you how to make an Omelette Souffle'e.
1. We take six eggs, put four yolks in a basin (the other two yolks are not required for present use), and put the whites of the six eggs in another basin.
2. We add three ounces of castor sugar to the yolks of the eggs, and beat them up well with a wooden spoon, for ten minutes.
3. We now stir in smoothly half an ounce of flour.
N.B. — If the soufflee is to be flavoured, the flavouring should now be added, about fifteen drops of vanilla, or any other essence preferred.
4. We take a whisk, and whip the whites of the eggs to a stiff froth, and then stir them lightly into the contents, in the other basin.
5. We take half an ounce of butter and butter the inside of a half pint pie dish or soufflee tin; we then pour in the mixture.
N.B.— If jam is added it must be put in the centre of the souffle'e, before it is baked.
Records on this page
Omelette SouffleeSoufflé