Souffles. General Remarks

The preparation of souffles is exceedingly simple, the only difficulty being in serving them soon enough, as they fall very quickly when removed from the heat. They must go directly from the oven to the table, and if the dining-room is far removed from the kitchen the souffle should be covered with a hot pan until it reaches the door. The plain omelet souffle is the most difficult. Those made with a cooked foundation do not fall as quickly, but they also must be served at once. In order to insure the condition upon which the whole success of the dish depends, it is better to keep the table waiting, rather than suffer the result of the omelet being cooked too soon. Have everything ready before beginning to make a souffle, and see that the oven is right. In adding the beaten whites "fold" them in, that is, lift the mixture from the bottom, and use care not to break it down by too much mixing.

Omelet Souffle

Whites of 6 eggs. Yolks of 3 eggs. Grated zest of lemon.

3 rounded tablespoonfuls of powdered sugar, sifted. 1 tablespoonful of lemon-juice.

Whip the whites of the eggs, with a pinch of salt added to them, to a very dry stiff froth. Beat to a cream the yolks and the sugar, then add the lemon. Fold in the beaten whites lightly (do not stir) and turn the mixture into a slightly oiled pudding-dish. If preferred, turn a part of it onto a flat dish, and with a knife shape it into a mound with a depression in the center. Put the rest into a pastry-bag, and press it out through a large tube, into lines and dots over the mound; sprinkle it with sugar and bake it in a very hot oven eight to ten minutes. Serve at once in the same dish in which it is baked (see souffles above). The flavor may be vanilla, or orange if preferred.

Vanilla Souffle

1 cupful of milk.

2 tablespoonfuls of flour.

3 tablespoonfuls of sugar.

2 tablespoonfuls of butter. teaspoonful of salt. 1 teaspoonful of vanilla.

4 eggs.

Put the milk into a double boiler with the salt; when it is scalded add the butter and flour, which have been rubbed together. Stir for ten minutes to cook the flour and form a smooth paste; then turn it onto the yolks of the eggs, which, with the sugar added, have been beaten to a cream. Mix thoroughly, flavor, and set away to cool; rub a little butter over the top, so that no crust will form. Just before time to serve, fold into it lightly the whites of the eggs, which have been beaten to a stiff froth. Turn it into a buttered pudding-dish and bake in a moderate oven for thirty to forty minutes; or, put the mixture into buttered paper cases, filling them one half full, and bake ten to fifteen minutes. Serve with the souffle foamy sauce (page 445). This souffle may be varied by using different flavors; also by putting a layer of crushed fruit in the bottom of the dish, or by mixing a half cupful of fruit-pulp with the paste before the whites are added. In this case the whites of two more eggs will be needed to give sufficient lightness. Serve at once after it is taken from the oven.