Vanilla Soufflé

Ingredients

• One cupful milk
• two tablespoonfuls of flour
• three of sugar
• two of butter
• one and one-fourth teaspoonfuls salt
• one teaspoonful vanilla
• four eggs

Method

1. 1

   Put the milk into a double boiler with the salt; when it is scalded add the butter and flour, which have been rubbed together.

2. 2

   Stir for ten minutes to cook the flour and form a smooth paste; then turn onto yolk of eggs, which with the sugar have been beaten to a cream.

3. 3

   Mix thoroughly and set away to cool.

4. 4

   Rub a little over the top so that no crust will form.

5. 5

   Just before serving, fold in the beaten egg whites.

6. 6

   Turn into a buttered pudding dish and bake in a moderate oven for thirty to forty minutes.

As published

This recipe was extracted from Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909 (1909) by Utah) St. Mark's Guild (Salt Lake City, page 18. The excerpt below is the record exactly as published.

Four eggs, yolks. Dissolve gelatine inva little of the milk, beat sugar and yolks together, let milk come to.a boil, stir in dis- solved gelatine, then sugar and eggs, take mixture from stove and stir in the beaten whites of four eggs, flavor with one teaspoonful of vanilla. Pour in molds and set in cool place for four or five hours. CHOCOLATE. CREAM: MISS MACKINTOSH. One pint of milk. Five ounces of chocolate grated. One ounce of gelatine. Yolks of five eggs. Boil the milk and pour over the eggs, add the chocolate, then the gelatine, dissolved in a little milk. Set the mixture in a jug in a bowl of boiling water, stirring constantly until it thickens. WINE JELLY. MRS. BEATTIE. Two pounds sugar. One pint pale sherry. DESSERTS 85 One pint cold water. One package Cox’s gelatine. The juice of two lemons and grated rind of one. One quart of boiling water. Small stick of cinnamon. Soak the gelatine in cold water one hour, add to this the sugar, lemon, cinnamon, pour over all the boiling water and stir until all the gelatine is dissolved. Put in the wine last. Strain through flannel bag with- out squeezing. Wet the molds with cold water, fill with jelly, and set them away on ice. Make jelly the day before using. Earthen molds are the best. CAFE PARFATY. MRS. SEVERANCE. One pint cream. One cup sugar. One-half cup strong, clear coffee. Mix, chill and whip. Take the froth off a a freezer or into a mold. Pack the mold in ice and salt and let it stand without stirring for two hours. CREAM FRETE. MRS. SEVERANCE. Boil one pint of milk with an inch stick of cin- namon. Beat together one-half cup of sugar, two tablespoonfuls corn starch, one tablespoonful of flour, the yolks of three eggs, one-fourth cup of cold milk, and a pinch of salt. Pour the boiling milk on the mixture and stir well. Strain into the double boiler and cook fifteen minutes, stirring constantly. Add one teaspoonful butter and one vanilla. Pour into a but- tered bread pan about one inch deep, and set away to cool. When very hard, sprinkle a bread board with 86 CHOICE RECIPES © fine bread crumbs. Turn the cream out on to this, and cut into strips two and a half inches long, and one inch wide, or in squares or diamonds. Roll these in crumbs, dip in beaten egg, then again in crumbs, and fry brown in boiling lard. Sprinkle sugar over them with a square of currant jelly in the center of each, and serve hot. CREAM PUFFS. MRS. MILLER. Inside— One-half cup flour. Une cup sugar. Two eggs. One pint new milk. Boil the milk and stir in it the flour, sugar and eggs, well beaten together, until sufficiently thick. Flavor with vanilla. Outside One cup water. One cup butter. Two cups sifted flour. Five eggs. Stir in the flour while the water-and butter are boiling in a frying pan; when cool, add the eggs, beat- ing them well, and one-fourth teaspoonful soda and bake half an hour, having dropped them in a dripping pan a spoonful ata time. When you want to use them, open with a knife at the side and fill them. SNOW PUDDING. B. B. KURTZ. Half a box of gelatine, one cup cold water, one and a half cups of sugar. When the above is soft DESSERTS 87 add one cup boiling water, juice of one lemon, whites of four well-beaten eggs. Beat all together until very light. Put in glass dish and pour over a custard, made as follows: One pint of milk, yolks of four eggs, grated rind of one lemon. Boil and add a few spoonfuls of sherry. GIPSY COBBLER. MRS. Chu TE. Moisten dry pieces of cake with sherry. Make a boiled custard with the yolks of three eggs, a pint of milk and sugar to taste. Pour custard over cake. Then beat the whites of eggs with a tablespoonful of sugar to a stiff froth. Put on top of custard and brown. Dorie bigot Abs Gi TE. Make a nice syrup. Cut the apples very fine and boil in the syrup with the peel of one lemon till per- fectly transparent. When done put in a mold and when it is solid turn it into a dish and pour over a rich soft custard or whipped cream and bits of currant jelly, or it may be eaten with plain cream. AROS EERE LE, MRS. TUTTLE. Take one pound candied fruit, cut into thin slices, and cover with sherry for one hour. Stir into any nearly frozen ice cream, and mold. 88 CHOICE RECIPES eS ORANGE ICE. MRS. HOGLE. Boil three quarters of a pound of sugar in one quart of water. When cool, add the juice of six oranges, steep the rinds in a little water, strain, and flavor according to taste The juice and rind of.one or two lemons added to this is a great improvement. Freeze like ice cream. LEMON ICE. MRS. HOGLE. : To one pint lemon juice, add one quart of sugar, and one quart of water. Slice the yellow part of the rind, and let it stand until highly flavored. Strain it into the freezer without pressing. If you wish it white, add the whites of four eggs well beaten, when partly frozen. ; This same ice can be used as a Roman punch by adding two tablespoonfuls of milk punch to each glass. This is also the right proportion for lemonade. VANILLASSOUPFPLE: MRS. B. X. SMITH. One cupful milk, two tablespoonfuls of flour, three of sugar, two of butter, one and one-fourth teaspoon- fuls salt, one teaspoonful vanilla

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