Cheese Soufflé

Ingredients

• oz. Butter
• Breakfast-cup of Grated Cheeses
• I tablespoonful Flour
• Yolk of 3 Eggs
• i pint Milk
• A little Salt
• and Pepper — Cayenne

Method

1. 1

   Melt the butter, mix with the flour, add milk slowly, salt, and pepper (cayenne); then add grated cheese and yolks of eggs, lastly the whites of the eggs.

2. 2

   Put into a flat buttered dish; leave to bake a nice brown.

3. 3

   Serve hot.

4. 4

   Time, twenty minutes.

Nutrition per serving

As published

This recipe was extracted from Hilda's "where is it?" of recipes (1891) by Hildagonda J. Duckitt, page 75. The excerpt below is the record exactly as published.

A little Salt. I pint of Milk. A little White Pepper. Some Button Mushrooms. Stir flour and butter together; boil the milk, add to the flour, and stir till creamy ; add juice of a lemon, and pour the sauce over the boiled chicken. The chicken to be previously boiled in a floured cloth for one and a half hours, 8*0 SAUCE (WHITEJ— SAVOURIES-SAVOURY MIXTURE. [S ANOTHER SAUCE (WHITER (Mrs. D. Cloete's Recipe.) Ingredients, I dessertspoonful of Maizena, l ox. of Butter, or Corn-flour. A little Salt. A little White Pepper. Stir the flour and butter well together dry (this prevents it getting into lumps) ; pour over it half a teacupful of boiling water ; stir on the stove till thick, then remove ; add the yolk of an egg and juice of a lemon well beaten up, and pour over chicken. SAUSAGES. (Our own Recipe.) Ingredients. IS lb. of Minced Meat. 4 tablespoonful of Allsple* 8 lb. of Fat (fresh Bacon)L * tablespoonful of Mace. s oz. of Pepper. \ tablespoonful of mixed Thyme and 3 tablespoonfuls of Salt. Sage, dried and powdered. I tablespoonful of grated Nutmeg. i pint of Claret. Take the lean of one or two legs of mutton, and any scraps of meat that fall away in cutting up a pig. Mince all this, taking care not to let any sinew come with it, then mince the fat; mix all well together. Have ready some nicely-cleaned skins, and stuff the mince into them with a sausage-machine. Will keep for eight or ten days. When wanted, grill on the gridiron or in a pan ; time for grilling, a quarter of an hour. This quantity makes a great deal ; half would do for a small party. SA VOURIES. Ste Bloater Toast, Cheese-Straws, Eggs (Italian), Savoury Toa»t, Pudding (Cheese), and Souffld (Cheese). SAVOURY MIXTURE {TO POUR OVER MEAT). Melt an ounce or more of butter in a stewpan; mix In a tablespoonful of made mustard, a little black and cayenne pepper, and a tablespoonful of stock ; beat wclL This is good to pour over a grilled chop or steak. OBI SI SAVOURY TOAST— SCONES— SHAPE (COLD MEAT). SAVOURY TOAST. Ingredients. 4 boned Sardinei. \ sallspoonful of Ctyenne. I teaspoonful of Worcestershire Sauce. i oz. of Butter. Pound the ingredients with the sardines, and spread on hot buttered toast. SCONES (FOR FIVE O'CLOCK TEA). Ingredients. a lb. of Flour. 4 oz. of Butter or Fat. I pirtt of Milk. I teaspoonful of Baking Powder. Mix well together ; roll out half an inch thick, and cut with a wineglass. Bake twenty minutes. Cut in two, and butter, and send in hot. SCONES. Ingredients. 1 lb. of Flour. A few Currants, if liked. 2 oz. of Butter. J lb. of Sugar. 1 teaspoonful of Baking Powder. i Egg. Beat the egg in half a cupful of water; mix quickly and thoroughly with the other ingredients. Divide into rounds, which cut into four little cakes each and bake. SHAPE {COLD MEAT). Butter a plain mould ; chop up any kind of cold meat you may have ; add some stock, warmed, with about three ounces of gelatine, flavoured with pepper, salt, nutmeg, and lemon juice. Have some hard-boiled eggs cut in quarters, garnish the mould with them, pour the mixture into the mould. Turn out when cold. 133 SHORTBREAD— SILK (TO RENOVATE BLACK), [S SHORTBREAD. (Mrs. Cloete.) Ingredientt. a lb. Floor. la oz. Sugar, 6nel]r powdered. 4 Eggs. I lb. Butter. Rub the flour and sugar well into the butter, make into a stiff paste with four eggs, roll to double the thickness of a penny. Bake in a warm oven for twenty minutes. SHORTBREAD {ANOTHER). Ingredients. I lb. Floar. \ lb. Butter. 1 lb. Sugar. A lar^e handful of Ground Rlc«. Season with Nutmeg. Mix ingredients with flour, rub in the butter until it becomes a dough ; roll out and cut into shape. Bake in a moderate oven. SHORTBREAD {SCOTCH). (Emily's Recipe.) Ingredients. I lb. Flour, 9 oz. Butter, Rub well together ; roll out and cut. Put pieces of candied peel across each cake. Bake twenty minutes. SILK {TO RENOVATE BLACK). Take about two ounces of black tea, boil it well in a saucepan, add to it a few grains of washing soda or car- bonate of soda and a little dissolved gum arable. Strain, and sponge the silk thoroughly with this mixture A^^. Hang the pieces of silk on a horse to drain, roil up smoothly, and iron whilst damp. Coff'ee is very good too, cleansing the silk, and removing every stain or grease-spot. The coffee must be hot and well strained. 223 S] SILK (FOR CLEANING)— SNOW EGGS. SILK {FOR CLEANING). Dissolve an ounce of ammonia in a quart of hot water, and, with a piece of sponge or black serge, rub till stains are removed. This also does for cloth. SILK {FOR CLEANING RIBBON, SILKS, ETC.). Ingredients, I tablespoonful Gin. i tablespoonful Honejr. I tablespoonful Soft Soap. The White of an Egg. Mix all well together. Dip the ribbon, or any silk you want to clean, in water, then lay on a board and scrub with the mixture, using a soft brush. Rinse in cold water, fold in a cloth, and iron half- dry. // will look like new. SILK {TO CLEAN AN OLD SILK DRESS). Unpick and brush and wipe. Then grate two large potatoes into a quart of water ; let it stand to settle, then strain. Sponge the dress well with it, hang out, and iron with tissue paper over the silk. Black silk can also be cleaned by sponging with gin. Paint spots to be removed by spirits of turpentine. SILK {TO TAKE STAINS OR GREASE SPOTS OUT OF). Scrape some French chalk and lay it on the spot, put some blotting-paper over, and leave it for a day or two ; all the grease will be extracted. SILK OR CLOTH {TO TAKE OUT WAX CANDLE OR SPOTS OF SPERM). Lay a piece of blotting-paper on the spot, put a live coal of fire in a kitchen spoon, hold it on the spot all the grease will be absorbed in the blotting-paper. SNOW EGGS.— Set Eggs. 224 SOUFFLfi (CHEESE— EGG). [S SOUFFL& {CHEESEi. Ingredients. \ oz. Butter. Breakfast-cup of Grated Cheeses I tablespoonful Flour. Yolk of 3 Eggs, Whites beaten i pint Milk. separately into a froth. A little Salt and Pepper — Cayenne

Cook this with the app: pantry check, scaling, and the assistant.