Home Science Service

Poverty Bay Herald, Volume LXIII, Issue 19127, 23 September 1936, Page 11

Home Science Service

by SHEILA PORTE 0 US

SOUPPL BS—SWEET A N D SAVOURY

THERE is no word in the English language into which the French "souffle" can he exactly translated. The nearest definition that can be given is ."puffed up," or "made light" by beating and by the addition of eggs. Now, while eggs are plentiful, is an ideal time, .to prepare the family a souffle for lunch or tea. Souffles are easier to make than it generally supposed. The art depends ciiietly on the baking or steam iv.n process, and'on knowing the exact moment to withdraw the souffle. The time for a baked souffle is about 30 minutes in a moderate oven. A steamed souffle takes from 40 to HO minutes There are. certain rules to be observed for successful souffle making:— (1) Have the mould immaculately clean.

(2) Prepare everything beforehand, so that there is no delay when the mixing process has begun. (3) Allow plenty of ro.om for swol ling. Fix a band of greased papei around the outside of the mould before putting the mixture in. Arrange it so that it. projects a few inches above the top of the mould, so as to give support to .the s.oulTle as it rises. This is removed before serving. (4) As soon as the souffle is mixed put it into the mould as quickly as possible and place in the oven or pan. Do not open the oven or pan for at least 15 minutes, and then very cautiously. (5) "It is permissible when ■ a souffle is being served to keep the diners waiting a few minutes rather than to keep the souffle waiting for the diners. CHEESE SOUFFLE Butter .. ..4 tablespoons (level) Flour .. •. 3 tablespoons (level) Milk ' .. .. i cup Grated Cheese.. i cup Eggs .. ..3 Salt and Pepper. Alclt the butter, stir in flour, and blend well. Add the scalded milk, salt and pepper and cheese. Stir constantly till smooth and creamy. Tool slightly. Add three well-beaten egg yolks and boat well. Fold in three stiffly beaten whites. Pour into a buttered baking dish and bake for half an hour in a moderate oven. FTSH SOUFFLE. Butter .. • • - tablespoons Flour .. .. 2 Tablespoons Milk .. ■■ i c«p Haw Fish .. .. -loz. Eggs .. .. o Melt the butter; stir in flour, and then the milk. Cool slightly. j\dd the well-beaten yolks. Add the raw fish freed from skin and bone and minced or pounded finely. Fold in egg whites, stiffly beaten. Bake 30 minutes in a moderate oven. DATE SOUFFLE Butter .. .. 2 tablespoons Flour .. .. 2 tablespoons (Milk .. .. I cup Eggs .. .. 3 Sugar .. ..3 tablespoons Dates .. ..12 (stoned and Salt. diced) Melt the butter; add flour and blend well; stir milk in and boil for three minutes. Cool the mixture and add well-beaten yolks. Add sugar and dates. Lastly, fold in stid'lyheaten whites. Bake in a moderate oven for about 25 minutes. Serve with cream or sauce. PRUNE SOUFFLE. Substitute 12 stewed, diced prunes for the dates. FIG SOUFFLE. Substitute four large stewed sweetened figs for the dates. APRICOT SOUFFLE. Substitute one-half cupful of welldrained stewed diced apricots for the dates. LEMON SOUFFLE. Substitute grated rind and juice of half a lemon, and add an additional tablespoon of sugar. ORANGE SOUFFLE. Substitute grated rind and juice of

half an orange.

Euatoria Women's Institute Lasfa Wednesday at the Gaiety Theatre, .Mrs. B. Wicksteed presided over a large attendance of the meeting of the Ruatoria Women's Institute. Messrs Petties' dressmaking competition was discussed and patterns were passed around for selection. Arrange-' ments were made- for private accommodation for members of the Blind Institute s Band during their visit early next month. Mrs K. R. Boagey gave an interesting talk on the life and work of Burbank. The recent birthday of the president and her early removal to a new dwelling made the occasion suitable for a demonstration of the affection and esteem in Which she is held by all members. J Ins took the form of a presentation of a fireside chair. The president feelingly responded and was accorded musical honours. The hostesses for the afternoon were Mesdames Smyth, Hickey, Burton, and Boagey who served a delight!ul afternoon tea. The meeting closed with the .National Anthem.