THE RIGHT RECIPE

Evening Star, Issue 22086, 20 July 1935, Page 27

THE RIGHT RECIPE

SCUFFLES HOT AND COLD, SWEET AND ' SAVOURY. Souffles are easier to make than is generally supposed. The art depends chiefly on the baking or steaming and on knowing the exact moment to withdraw the souffle. There is no specific time for all souffles, so the individual recipe must be carefully followed. For a baked sweet souffle the time varies—as a rule from 15 to 25 minutes, and for a steamed souffle from 40 to 50 minutes. A souffle should not be cooked too quickly or it will be liquid inside, as is desirable in the case of a chocolate souffle. All souffles must be served immediately, as they begin to fall as soon as they are withdrawn from the heat. It is permissible, when a souffle is being served, to keep the diners waiting a few minutes rather than keep the souffle waiting for the diners. To prepare a souffle case fix a band of greased white paper around the outside of the case before putting the mixture in. Arrange it so that it projects a few inches above the top of the case so as to give support to the souffle when it rises. Steamed Souffle. Take 3 egg yolks and 4 egg whites, loz butter, loz flour, 1 gill milk, loz sugar, lemon or any other flavouring. Heat butter in a fairly large saucepan. When melted add flour and mix well together with a wooden spoon; add milk and stir all the time until cooked. Remove from stove and let cool for a little while; add sugar and flavouring, then the egg yolks, one by one, beating all the time. Take the egg whites and beat them to a stiff froth, then add them to the mixture with a metal spoon, folding .them in as lightly as possible. Pour into a greased souffle case, cover with a buttered paper, and place in a saucepan of boiling water (the water reaching halfway up the side of the case). Let it simmer only for about three-quarters of an hour. When souffle is well risen and seems firfn remove the band of paper and turn on to a hot dish. Serve with raspberry sauce, either poured round or served separately. The raspbery sauce is made thus: Put 3 tablespoonfuls raspberry jam into a saucepan, add 1 tablcspoonful sugar and i-pint water. Put on stove to boil, then, strain through a fine wire strainer, using a wooden spoon to help it through. Cold Lemon Souffle. Take half-pint cream, two lemons, one gill lemon jelly, 41b sugar, three eggs. Separate whites and yolks of eggs and beat yolks with sugar in a basin over a pan of boiling water till the consistency of cream. Then grate into the mixture the rinds of both lemons, and add juice very gradually, stirring all the time. Whisk separately the egg whites, cream, and jolly; mis all three together and add to the yolks. Whip all together until it begins to set. Have ready prepared a buttered souffle case with a rim of white paper projecting above the top. Stand in a

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cool place to set. Decorate with almonds and crystallised cherries, and serve very cold. Hot Chocolate Souffle. Take loz butter, loz flour, half-pint milk, 2oz granulated chocolate (this can be procured from any good grocer shop), one tablespoonful sugar, a few drops of vanilla, two eggs, one extra egg white. Melt butter in saucepan, add flour, and mix well, then add milk and cook for a few minutes until it thickens. Now add sugar, chocolate, and vanilla, and lot it cool a little. Add the two egg yolks and three egg whites beaten to a stiff froth. Turn into a prepared souffle case and bake from 20 to 25 minutes. Vanilla and Lemon Souffle. Take three eggs, -Joz gelatine, one cup milk, quarter-pint cream (and a little extra for decoration), three tablespoonfuls castor sugar, juice of 1$ lemons, vanilla essence, quarter-cup water. Melt gelatine in water. Make a custard with the milk and egg yolks, add lemon juice (strained) and sugar, and mix well. When cold add plenty of vanilla essence, melted gelatine, and stiffly-beaten whipped egg whites and cream. When it is being set pour into a prepared souffle case. Serve decorated with cream and walnuts. Passion Fruit Bonita. Take three eggs, loz gelatine, halftumbler water, six passion fruit, juice of half-orange, sugar to taste. Melt gelatine in hot water. Separate egg yolks, put them in a fairly large basin with sugar and orange juice, and mix well together. When gelatine is cold (but not setting) add to contents in basin and mix well. When this shows signs of setting mix in the passion fruit. Whip the egg whites very stiffly and fold carefully into the mixture in the basin, taking great care to mix it well together. Put into a prepared souffle case, decorate top with cream and crystallised cherries, and serve very .cold. Cheese Souffle (Very Good). Take loz butter, loz flour, 3 eggs, 3oz cheese, 1 gill milk, salt, pepper, Cayenne. Mix butter and'flour' in a saucepan, add milk by degrees, and stir well till it thickens. Take off stove and let it cool a little, and beat in the egg yolks, one by one, then the grated cheese and seasoning. Beat the whites to a very stiff froth, and fold into the mixture very lightly.: Prepare a souffle case, pour the mixture in, and bake from 25 to 30 minutes. Serve very hot, immediately it'is"tqken from the oven. Veal Souffle. Take 1 cupful veal, bam, or any cooked meat, a. small piece of onion (if liked), 1 cup milk, I tablespoonful butter, I tablespoouful flour, 3 , eggs, salt, and pepper. Put veal through mincer, using a fine cutter. Make a white- sauce with the butter, flour, and milk, season with pepper and salt and finely-chopped onion, add veal, then beaten egg yolks. Cook for five minutes, cool a little, and, lastly, mix in the stiffly-beaten egg whites. Bake in a deep buttered dish for 45 minutes in a hot oven, and serve at once.