[372.] Roly-Poly.— 1 cup finely chopped suet, 2 cups prepared flour, 1 egg and ¾ cup water; mix this into a stiff dough, roll out ⅛ of an inch in thickness, brush it over with beaten egg and sprinkle over 1 tablespoonful bread crumbs; put on a layer of finely cut apples, sprinkle over 1 spoonful sugar, roll the dough up like a music sheet, brush the outside all over with beaten eggs and sprinkle with fine bread crumbs; dip a napkin into hot water, wring out dry and dust the inside with flour; put the pudding in center of cloth, fold the napkin around it, lap the ends over and fasten with a pin; tie a string around it, drop into slightly salted boiling water and boil for 2 hours; serve with the following sauce:—Mix 1 tablespoonful cornstarch with ½ cup cold water and add 1 cup boiling water and 2 tablespoonfuls butter; boil 5 minutes, strain through a sieve, add 1 cup sugar, a little lemon juice and 1 cup sherry wine; or serve with hard sauce.
[373.] Roly-Poly Tutti Frutti.— Prepare a dough the same as in foregoing recipe; roll out ⅛ of an inch thick, brush over with beaten egg and sprinkle 1 tablespoonful bread or cracker crumbs over it; pare, core and slice ½ dozen tart apples and put them with 1½ tablespoonfuls butter and 3 tablespoonfuls sugar in a saucepan; add ½ cup currants, the same quantity seedless raisins and finely cut citron; cover saucepan and stew over the fire till apples begin to soften; pour them into a dish and when cold spread the apples over the dough; lay 2 tablespoonfuls currant or apple jelly in small pieces all over the apples; then finish the same as Roly-Poly; serve with the following sauce:—Stir 2 tablespoonfuls butter with 1 cup powdered sugar to a cream and add by degrees 2 whole eggs, a little nutmeg and 4 tablespoonfuls Jamaica rum or brandy; or serve with lemon or nutmeg sauce.
[ SOUFLÉS, PANCAKES, OMELETS AND FRITTERS.]
[374.] Plain Souflé.— Boil 1½ cups milk with ½ tablespoonful butter and add, stirring constantly, 1½ cups sifted flour; stir till it has formed into a smooth paste and loosens itself from bottom of saucepan; transfer the paste to a dish and set aside to cool; stir 1 tablespoonful butter to a cream and add alternately the yolks of 6 eggs, 6 tablespoonfuls sugar, the grated rind of 1 lemon, the paste and lastly the beaten whites of the eggs; butter a pudding dish, sprinkle with bread crumbs and fill it ½ full of fruit—either peaches, pears pared and cut into quarters, cherries without the pits, currants, raspberries or finely cut apples; blackberries or huckleberries may also be used; sprinkle some zwieback crumbs between the fruit, add sufficient sugar to sweeten, pour over the souflée mixture and bake 1 hour. All kinds of stewed or preserved fruits may be used the same way; serve with claret or fruit sauce.
[375.] Almond Souflé.— Boil 1 cup milk with ½ tablespoonful butter; mix 1 cup rice flour with 1 cup cold milk; stir it into the boiling milk; continue boiling, stirring constantly, until it has formed into a smooth paste and loosens itself from bottom of saucepan; remove the paste from fire, mix it with the yolks of 2 eggs and set aside to cool; stir ½ tablespoonful butter to a cream and add, alternately, 6 tablespoonfuls sugar, the yolks of 6 eggs and the paste; add first 1 spoonful sugar to the butter, then 1 yolk, then a small spoonful paste; stir each part well before another is added; the stirring is best done with a potato masher; when these ingredients are well mixed add by degrees ½ cup finely chopped or grated almonds; add lastly the beaten whites of 6 eggs and fill the mixture into a white porcelain pudding dish which has been well buttered and sprinkled with bread crumbs; bake in a medium hot oven for 40 minutes; when done take the souflée from the oven, dust with powdered sugar, set the dish either in an ornamented silver dish or fold a napkin around it and serve at once with raspberry sauce. Note.—Plain flour may be substituted for rice flour; this is sufficient for 10 persons.
[376.] Lemon Souflé.— Boil 1 cup milk or cream with ½ tablespoonful butter; mix 1 cup sifted flour with 1 cup cold milk and stir it into the boiling milk; continue stirring until the contents have formed into a smooth paste and loosens itself from bottom of saucepan; transfer it to a dish and set aside; when cold stir ½ tablespoonful butter to a cream and add, alternately, 6 tablespoonfuls sugar, the yolks of 8 eggs and the paste (by spoonfuls); stir each part well before another is added; then add the grated rind and juice of 1 lemon and lastly the whites of 6 eggs, beaten to a stiff froth; fill the mixture into a well buttered form and bake in a moderately hot oven from 30 to 40 minutes, when done serve at once with wine cream sauce and sprinkle the souflée with powdered sugar.
[377.] Vanilla Souflé is made the same as Almond or Lemon Souflée, omitting the almonds or lemon and adding 2 tablespoonfuls vanilla extract. Extract of lemon may be used the same way.
[378.] Orange Souflé is made the same as lemon, using in place of lemon the juice of 2 oranges and the grated rind of 1. Soufflées may be put into a well buttered form, set in a vessel of hot water and either boiled or baked in the oven.
[379.] Chocolate Souflé.— Boil 4 tablespoonfuls grated chocolate in 1 cup milk; mix 3 tablespoonfuls cornstarch with 1 cup cold milk, stir it into the boiling chocolate, add 1 teaspoonful butter and continue stirring until the contents loosen themselves from bottom of saucepan; transfer the paste to a dish and set aside; when nearly cold stir ½ tablespoonful butter to a cream and add alternately 6 tablespoonfuls sugar, the yolks of 8 eggs and the chocolate paste (by spoonfuls); add lastly the beaten whites of 6 eggs and finish the same as Lemon Souflée; serve with vanilla sauce.
[380.] Macaroon Souflé.— Put into a buttered pudding dish a layer of macaroons and small sponge cakes; over this a layer of cherries from which the pits have been removed; then again a layer of macaroons and sponge cake; continue in this way until the form is filled; whip the yolks of 6 eggs with 1 bottle Rhine wine and 4 tablespoonfuls sugar over the fire to a cream, but do not allow it to come to a boil; pour this over the cake and fruit, set the dish in a vessel of hot water and bake ½ hour; when done draw the souflée to the front of oven; beat the whites of the 6 eggs with 4 tablespoonfuls currant juice or jelly to a stiff froth, spread it over the souflée, set it back in the oven and bake a few minutes; serve without sauce.