SOUFFLES FOR SUMMER

New Zealand Herald, Volume LXXIV, Issue 22878, 5 November 1937, Page 4

SOUFFLES FOR SUMMER

HOT WEATHER DISHES Cold souffles are ideal sweets for warm days, as they are both light and nourishing. They can be made the day before, or in the early morning for the same evening if left in a cold place to sot. The souffles can be put into a large souffld dish, or into small individual paper souffle cases. The latter take longer, as bands of paper have to be tied round each separately, but they will set quicker and more certainly than if, put into a large dish. Orange Souffle. —Orange souffles are particularly delicious. Here are recipes for two,' one more expensive with cream. Grate the rind finely off two large oranges and put into a saucepan with the juice of the oranges, two ounces of castor sugar, and a dessertspoonful of lemon juice, then stir in the'yolks of two eggs, and stir until it thickens. Have a quarter of an ounce of powdered gelatine soaking in half a teacupful of water. Let the orange mixture cool, then stir in nearly a teacupful of whipped cream, then the gelatine, which should be dissolved over a low heat and cooled before adding it. Stir well and leave to get cold, when the whites of the eggs, whisked to a stiff froth, should be carefully folded in. Put in the souffle cases or, if liked, into halves of orange rinds which have had most of the white pith removed. For the cheaper recipe dissolve nearly half an ounce of gelatine in half a teacupful of water. Put a teacupful of milk and two ounces of sugar into a saucepan to heat, pour over three beaten egg yolks, and put into a double saucepan. Stir until it thickens. Add a breakfastcupful of orange juice and a dessertspoonful of lemon juice, then the gelatine. Stir occasionally until cold, and when just on the point of setting fold in the whites of the eggs whisked very stiffly.

Vanilla.—Hero is a vanilla souffle. Pour half a pint of hot milk over tho yolks of three eggs beaten with two ounces of sugar. Put in a double saucepan and stir until thick. Soak half an ounce of powdered gelatine in a quarter of a pint of .milk, add to the contents of the pan, and stir until dissolved. Leave to get cold, then add a quarter of a pint of cream whipped with a teaspoonful of vanilla essence and the whisked whites of the eggs. Put into the souffle cases. Decorate with whipped cream. This mixture may be coloured pale pink with cochineal if liked. Coffee Souffle. —A coffee souffle is delicious. Pour a breakfastcupful of boiling milk on to an ounce of coffee, stir well, and leave for ten minutes, then strain off all sediment. Add half a teaspoonful of coffee essence, then put over a low heat and dissolve half an ounce of gelatine in it, with two ounces of sugar, a pinch of salt, and a few drops of vanilla essence. Let it get cold, then stir in a breakfastcupful of whipped cream. Stir occasionally until it begins to set before putting into the cases. > .i■ . \