3 ounces of chocolate.
1 heaping tablespoonful of sugar.*
2 rounded tablespoonfuls of flour.
1 rounded tablespoonful of butter.
Melt the butter in a small saucepan; stir into it the flour and let it cook a minute, but not brown, then add slowly the milk and stir until smooth and a little thickened; remove it from the fire and turn it slowly onto the yolks and sugar, which have been beaten to a cream; mix thoroughly and add the melted chocolate (see page 388); stir for a few minutes, then set it away to cool; rub a little butter over the top so a crust will not form. When ready to serve, stir the mixture well to make it smooth and fold into it lightly the whites of the eggs, which have been whipped until very dry and firm. Turn the mixture into a buttered tin, filling it two thirds full. Have the tin lined with a strip of greased paper which rises above the sides to confine the souffle as it rises. Place the tin in a deep saucepan containing enough hot water to cover one half the tin. Cover the saucepan and place it where the water will simmer for thirty minutes, keeping it covered all the time. Place the tin on a very hot dish and serve at once. Cover the top with a hot tin until it reaches the dining-room if it has to be carried far.
½ pound of prunes. 3 tablespoonfuls of powdered sugar.
1 small teaspoonful of vanilla.
Beat the yolks of the eggs and the sugar to a cream, add the vanilla, and mix them with the prunes, the prunes having been stewed, drained, the stones removed, and each prune cut into four pieces. When ready to serve fold in lightly the whites of the eggs, which have been whipped to a stiff froth, a dash of salt having been added to the whites before whipping them. Turn it into a pudding-dish and bake in a moderate oven for twenty minutes. Serve it as soon as it is taken from the oven. A few chopped almonds, or meats from the prune-pits, may be added to the mixture before the whites are put in if desired.
* If unsweetened chocolate is used, add about three more tablespoonfuls of sugar or to taste, and a teaspoonful of vanilla.
Boil some peeled and cored apples until tender; press them through a colander; season to taste with butter, sugar, and vanilla. Place the puree in a granite-ware saucepan and let it cook until quite dry and firm. To one and one quarter cupfuls of the hot reduced apple puree add the whites of four eggs, whipped very stiff and sweetened with three tablespoonfuls of powdered sugar. Mix the puree and meringue lightly and quickly together and turn it into a pudding-dish; smooth the top into a mound shape; sprinkle with sugar and bake in a slow oven twenty to twenty-five minutes. This souffle* does not fall. Serve with a hard, a plain pudding, or an apricot sauce.
This is a very wholesome, delicate pudding, and is especially recommended. The receipt gives an amount sufficient for six people.
2 cupfuls of milk (1 pint). 4 tablespoonfuls of farina.
3 tablespoonfuls of sugar. 3 eggs.
Grated rind of ½ lemon.
Put the milk and lemon-zest into a double boiler; when it reaches the boiling-point stir in the farina and cook for five minutes; then remove from the fire and turn it onto the yolks and sugar, which have been beaten together until light; stir all the time. Let it become cool but not stiff; when ready to bake it, fold in lightly the whites of the eggs beaten to a stiff froth, a dash of salt added to them before beating. Turn it into a pudding-dish and place the dish in a pan containing enough hot water to half cover it. Bake it in a moderately hot oven for twenty-five minutes. Serve at once, or, like other souffles, it will fall. Serve with it a sabayon No. 2, or a meringue sauce (pages 446 and 448).