Plain souffle: For 4 eggs, allow 1 cup of sugar and the juice and rind of 1 lemon, or its equivalent in liquid and other flavoring; (2) beat the yolks until they are thick; (3) add the sugar gradually, and continue beating; (4) add the lemon rind and juice; (5) cut and fold in the stiffly beaten whites; (6) turn the mixture into a buttered baking-dish set in a pan of hot water, and bake it from 35 to 40 minutes; (7) serve the souffle at once, with or without sauce.

Fruit souffle: (1) For the whites of 3 eggs, allow 3/4 of a cup of fruit pulp, drained and passed through a sieve, sugar as needed, and a few grains of salt; (2) heat the fruit pulp, and sweeten it; (3) beat the egg whites until they are stiff; (4) add the fruit pulp, sugar, and salt to them, and continue beating; (5) turn the mixture into buttered molds, filling them three-fourths full; (6) set the molds in a pan of hot water, and bake the souffle in a moderate oven until it is firm; (7) serve it with or without sauce or whipped cream.

Vegetable souffle: (1) Allow 3 eggs and 1 cup of vegetable pulp, rubbed through a sieve to 1 cup of thick white sauce; (2) beat the yolks until they are thick; (3) add them to the thick white sauce; (4) add the vegetables; (5) beat the whites until they are stiff; (6) fold them into the other mixture; (7) add the seasoning; (8) turn the mixture into a buttered baking-dish set in a pan of hot water, and cook it in a moderate oven until it is set.

Custard souffle (for the main dish or dessert): (1) Allow 4 eggs, 1/4 cup of sugar if the souffle is to be used for dessert, and 1/2 teaspoon of salt, to 1 cup of thick white sauce; (2) beat the yolks until they are thick; (3) add the beaten yolks and the sugar to the white sauce; (4) beat the whites until they are stiff; (5) fold them into the other mixture; (6) turn the mixture into a buttered baking-dish, and set it in a pan of hot water; (7) bake it for about 35 minutes in a moderate oven; (8) serve it at once with creamy or foamy sauce (see Sauces, page 560).

Fondues

Fondues are made in the same manner as souffles, milk with breadcrumbs being used instead of a white sauce. They are not so light as souffles. Both fondues and souffles should be baked by being set in a pan of hot water and placed in a moderate oven.

Table XXXIX. - Recipes For Souffles And Fondues

Souffle or fondue

Eggs

Sugar

Salt

Milk

White sauce

Flavoring

Additional ingredients

How served

Plain souffle. .

4

1 cup

Juice 1 lemon

As dessert, with or without a sauce

Fruit souffle. .

3 whites

To sweeten

1/8 tsp.

3/4 cup fruit pulp

As dessert, with or without a sauce or whipped cream

Vegetable souffle.....

3

1 cup, thick

1 cup vegetable pulp

As main dish

Carrot souffle.....

2

1/2 tsp.

1 cup, thick

1 tbsp. minced onion, paprika

1 cup carrots, boiled and mashed

As main dish

Custard souffle.....

4

1/4 cup

1/2 tsp.

1 cup, thick

As dessert, with creamy sauce

Cheese fondue

4

1/2 tsp.

l-l/3 cups

1 tbsp. butter

1/3 lb. grated cheese, 1-1/3 cups breadcrumbs

As main dish