Cherry Souffle

Ingredients

• 2 T butter
• ^ c flour
• ^ t salt
• }i c milk
• ^ c cream
• 3^ c bread crumbs
• the grated rind of ^ lemon
• the yolks of 2 eggs
• ^4 c sugar
• ^ c stoned cherries
• the stiffly beaten whites of the eggs

Method

1. 1

   Melt butter, add flour and salt, cook until frothy.

2. 2

   Gradually add milk and cream, cook a few minutes.

3. 3

   Add bread crumbs, lemon rind, beaten yolks with sugar, and cherries.

4. 4

   Fold in beaten egg whites.

5. 5

   Turn into a greased mould and steam for 1/4 hour or bake in a pan of hot water.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 109. The excerpt below is the record exactly as published.

Cherry Souffle Melt 2 T butter, add ^ c flour and ^ t salt and cook until frothy. Add }i c milk and ^ c cream gradually, let cook a few minutes, then add 3^ c bread crumbs, the grated rind of ^ lemon, the yolks of 2 eggs beaten with ^4 c sugar, and lastly ^ c stoned cherries and the stiffly beaten FEBEUAEY MENUS 195 whites of the eggs. Turn into a greased mould and steam 1/4 h. Or if desired this pudding may be set in a pan of hot water and baked in the baking dish. Serve. Preparing the Meal About 3 h before dinner time prepare the meat for the pot roast, and simmer gently. If a fireless cooker is to be used allow at least 6 h time for a 4-pound roast. About i}^ h. before dinner make the cherry souffle and steam over the pot roast or else bake in the oven with the squash. Pre- pare the squash and place in the oven about i h before din- ner. Now make the salad and set in a cool place until ready to serve. Pare and quarter the potatoes and cook in boiling salted water until tender, then drain and mash. Allow the liquid on the meat to boil down and let the roast brown. If there is too much liquid to evaporate in a short time pour off and save for soups, gravies, etc. Remove the squash from the oven to a hot plate, place the meat on a hot platter, make gravy if desired, put the potatoes in a hot vegetable dish and serve the dinner. If the pudding is not done when ready to brown the meat, place in the oven to finish cooking, or else place over a kettle of hot water to finish. BREAKFAST Wednesday Lesson 115 HOMINY GRITS — CREAM AND SUGAR POTATO PUFFS HOT BISCUITS COFFEE Hominy Grits To I quart of boiling salted water, add slowly i c (scant) hominy grits. Boil up well, stirring all the time, then cook slowly in the double boiler for 3 or 4 h, adding more water from time to time if necessary, or cook in a fireless cooker over night. Potato Puffs Beat 2 eggs light, add i c cold mashed potatoes, J^ c flou- sifted with 3^ t salt and i t baking-powder. Cut from the tip of a spoon into deep hot fat in pieces the size of an tgg. Fry until a golden brown in color. 196 LESSONS IN COOKING Biscuits See pp. 24, or 78 — 2 c flour, 4 t baking-powder, j4 t salt, I T shortening, about % c milk. Preparing the Meal Reheat the cereal and make the biscuits. While baking make the coffee and the potato puffs, having the fat for frying the latter, heating at the same time. Fry the puffs and drain on brown paper, keeping them hot while the cereal is served. Serve the Potato Puffs, biscuits and coffee. LUNCHEON OR SUPPER Wednesday Lesson 116 MEAT SOUFFLE BREAD AND BUTTER JELLY OATMEAL COOKIES TEA Meat Souffle Add I c finely chopped cooked meat to ^ c hot Medium White Sauce (p 38) ; season and add the beaten yolks of 2 eggs ; remove from the fire, cool, cut and fold in the whites of 2 eggs beaten stiff. Turn into a buttered baking dish, set in a pan of water and bake from 40 m to i h. Oatmeal Cookies Beat I egg until light, add j4 c sugar, ^ c milk and }i c thin cream ; mix well and add 5^ c oatmeal and 2 c flour mixed and sifted with 2 t baking-powder and i t salt. Toss onto a floured board, roll, cut into shape, and bake in a moderate oven. Preparing the Meal About I h before lunch time prepare the meat souffle. If the cookies are not on hand, make and bake while the meat is baking. Make the tea and serve the lunch. DINNER Wednesday Lesson 117 SCOTCH STEW BOILED RICE BAKED ONIONS — CREAM SAUCE CUBAN PUDDING Scotch Stew Cut 2 necks mutton into pieces convenient for serving. FEBBUABY MENUS 197 Put 2 T suet into a stewpan and shake over the fire until nearly melted; remove the "cracklings," put in the pieces of mutton and shake until thoroughly seared on all sides. Draw them to one side of the pan. Add 2 T flour to the fat, mix well and add i quart of strained tomatoes. Stir until boiling, add i onion, sliced, a bit of bay leaf, >4 t chopped parsley, i T chopped celery and i t salt. Cover the pan tightly and gently simmer i^^ h. Baked Onions Peel 6 medium sized onions, cook J^, h in boiling salted water; drain, put into a small baking dish, add i T butter, 54 t salt, a dash of pepper and >^ c water. Bake ^ h in a moderate oven, basting frequently. Place on a small platter or chop plate and pour i c Medium White Sauce around them. Serve at once. Boiled Rice Wash I c of rice and pour slowly into 2 quarts or more of salted water, boiling rapidly. Stir for 5 m to prevent stick- ing and continue boiling rapidly for 20 or 30 m, until the grains are soft. Drain and pour hot water through the rice to prevent the grains sticking together and allow superfluous moisture to evaporate. Each grain should now be separate but soft. There is some loss of material in this method of cooking, but this is necessary to preserve the texture of the rice. One c of dry rice makes about 4c when cooked. Reserve i c for future use. Cuban Pudding Press I c dry sponge cake through a coarse sieve, add 5^, c grated cocoanut ; beat 2 eggs slightly, add 2 T sugar, and then gradually i c hot milk. Pour this mixture over the cake and cocoanut. Put into a buttered mould, cover and steam i^ h. Serve either plain or with any fruit syrup that may be on hand. Preparing the Meal About i}i h. before dinner prepare the Cuban Pudding, then the Scotch Stew. Steam the pudding over the stew. 198 LESSONS IN COOKING Blanch and cook the rice, and boil the onions. Drain and bake ; then make the White Sauce. When the rice is done, form in a ring mould on a large platter, and fill the center with the stew. Serve the dinner. BREAKFAST Thursday Lesson 118 SAUTED BANANAS RICE WAFFLES SYRUP COFFEE Sauted Bananas Peel and cut in half, lengthwise, 4 good sized bananas. Saute in either butter or oil until a golden brown in color. Dust with powdered sugar and serve. Rice Waffles Sift together i c flour, 2 t baking-powder and i t salt; add the beaten yolks of 2 eggs to i c rich milk, stir well and add to the flour. Add i c cold boiled rice, beat well and add j4 c melted butter. Lastly cut and fold in the stiffly beaten whites of 2 eggs.

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