Coffee Souffle

(1) In a sugar boiler put one-half pound of green coffee, roast without browning it, and soak in it one quart of boiling milk for about an hour. Stir one breakfast cupful of flour, one teaspoonful of vanilla-sugar and caster-sugar and one teaspoonful of salt, together with the prepared milk; pour it into a saucepan and stir it over the fire until boiling. Remove the mixture from the fire, put in the yolks of six eggs with the whites beaten very firm, fill some paper cases with the mixture, and bake. When done, sprinkle caster-sugar over the top, and serve immediately.

(2) Put into a stewpan one pint each of milk and cream, add a little sugar and salt, and let it boil. Roast one-fourth pound of raw coffee and throw it while hot into the boiling cream, and finish the same as for No. I.

Cream Souffles

Put four tablespoonfuls of flour into a saucepan with four ounces of butter and stir over the fire until it is well-mixed, then pour in by degrees one pint of cream, and continue stirring until it boils. Turn the mixture onto a dish and leave it until cool. Warm four ounces of butter and beat until creamy, then beat in gradually the yolks of ten eggs and three ounces of vanilla-sugar. Whip the whites of six eggs to a stiff froth and stir them with the other eggs into the cooled mixture. Butter the interior of a souffle mould thick and strew it over with breadcrumbs, shaking out the superfluous ones; pour in the mixture and tie a sheet of buttered-paper over the top. Place the mould in a saucepan, pour round it boiling water to three parts its height taking care not to allow any to go into the mould, and boil it gently at the side of the fire for three-quarters of an hour. When the souffle is cooked, turn it onto a hot dish, and serve without delay.

Custard Souffle

Mix two tablespoonfuls of butter and two tablespoonfuls of flour together; boil half a pint of milk, and add the flour and butter gradually to the boiling milk and stir over the fire for eight minutes; beat with the yolks of four eggs and five tablespoonfuls of caster-sugar, stir in with the milk and the rest of the mixture and let it cool. Beat the whites of the four eggs to a froth, mix them with the cold custard, turn into a buttered pie-dish, and bake for twenty minutes in a moderate oven.

Gooseberry Souffle

Take the required quantity of gooseberries, sweeten to taste, pass them through a sieve into a tart-dish, and let them get cold. Cover over to two inches in depth with rich custard, then with the whites of eggs beaten to a stiff froth, piling it in lumps, dust over with fine sugar, and bake in a very slack oven for a few minutes.

Lemon Souffle

Stir one ounce of flour into one ounce of warmed butter; when entirely smooth mix in one pint of milk previously sweetened with one tablespoonful of sugar, grate in the rind of a small lemon, and stir the mixture over the fire until it is thick. Remove the saucepan, stir in gradually the beaten yolks of three eggs, beat the whites of four eggs to a stiff froth, then mix them lightly with the rest. Butter a pudding mould, tie a strip of paper round the outside to prevent the souffle coming over it as it rises, pour the preparation into the mould, stand it in a saucepan with boiling water to half its height, and allow it to simmer by the side of the fire until sufficiently firm to turn out. Make a sauce as follows: Boil two tablespoonfuls of crushed loaf sugar in one teacupful of cold water for ten minutes, then put in the strained juice of a lemon. Mix one teaspoonful of flour with one wineglassful of sherry, mix it with the syrup and stir it over the fire until thickened. Turn the pudding out onto a dish, pour the sauce over, and serve.