[411.] Rum Or Maraschino Souflé.— Melt 2 ounces butter in a saucepan, add 2 tablespoonfuls flour and stir for a few minutes; add 1 cup boiling milk and stir till it forms into a smooth paste; remove it from the fire and set aside; when cold stir 2 tablespoonfuls sugar with the yolks of 6 eggs to a cream and add by degrees the paste and 4 tablespoonfuls rum or maraschino; add lastly the beaten whites of the eggs and bake in a well buttered and floured dish ½ hour; serve as soon as baked with lemon cream or wine cream sauce.
[412.] Vienna Souflé.— Place a saucepan with ¾ cup milk, 1 tablespoonful flour and 2 tablespoonfuls butter over the fire and stir till thick; remove from fire and when cold add, alternately, the yolks of 6 eggs, 3 tablespoonfuls sugar, 1 teaspoonful lemon extract and lastly the whites of the 6 eggs, beaten to a stiff froth; fill this into a well buttered and floured dish and bake ½ hour in a medium hot oven; when baked take it from the oven, dust with sugar and serve with raspberry sauce.
[413.] Peach Souflé.— Pare, quarter and stew 1 dozen large, ripe peaches in ½ cup water and 1 cup sugar; when done press them through a sieve and add a little more sugar if not sweet enough; mix with the yolks of 6 eggs and lastly the beaten whites of the eggs; bake in a well buttered dish 40 minutes. Another way is to omit the yolks of the eggs and take only the beaten whites, cherries, huckleberries and blackberries. Currants and raspberries can also be used the same way.
[414.] Apricot Souflé.— Take a can of California apricots, press them through a sieve, add the syrup and if necessary a little more sugar; mix with 1 cup zwieback crumbs the yolks of 6 eggs and lastly the beaten whites of the eggs; put this into a buttered dish and bake 40 minutes.
[415.] Farina Souflé (Vienna art).— Put 1½ pints milk with 1 tablespoonful butter over the fire; as soon as it boils stir in 6 ounces farina; stir over the fire until it has formed into a smooth paste and loosens itself from bottom of saucepan; transfer this paste to a dish; when cold stir ¼ pound butter to a cream, add 4 tablespoonfuls sugar, by degrees the yolks of 8 eggs and the farina paste; add lastly the grated rind of 1 lemon and the whites of the eggs, beaten to a stiff froth; fill the mixture into a buttered pudding dish and bake ¾ hour; serve with fruit or wine sauce.
[416.] Farina Souflé (Italian art).— Prepare farina the same as in preceding recipe; when cold stir ¼ pound butter with 5 tablespoonfuls sugar to a cream; add by degrees the yolks of 9 eggs and the boiled farina; flavor with the rind of 1 lemon; add lastly the whites of the eggs, beaten to a stiff froth; fill a layer, 2 inches thick, into a well buttered pudding dish, spread a thick layer of fruit marmalade over it and continue with layers of farina mixture and marmalade till all is used; let the last layer be farina; bake ¾ hour and serve with wine cream sauce.
[417.] Farina Souflé.— Boil 1 cup milk with ½ tablespoonful butter; add slowly 4 tablespoonfuls farina and stir till it has formed into a smooth paste and loosens itself from bottom of saucepan; transfer it to a dish and set aside; when nearly cold stir ½ tablespoonful butter to a cream and add alternately 5 tablespoonfuls sugar, the yolks of 5 eggs and the farina paste; stir each part well before another is added; add lastly the whites of the eggs, beaten to a stiff froth, 1 teaspoonful essence of lemon and finish the same as Almond Souflée; serve either with wine cream or fruit sauce.
[418.] Strawberry Souflé.— Wash and press through a sieve 1 quart fresh strawberries; mix them with 6 tablespoonfuls sugar and the beaten whites of 6 eggs; fill this into a buttered dish, sprinkle with sugar and bake slowly 40 minutes; souflées of any kind of fruit jelly or marmalade are made the same way.
[419.] Chestnut Souflé.— Put 30 large chestnuts with cold water over the fire and boil 5 minutes; take them from the fire and remove the outside shells and the brown skins; boil the chestnuts in milk till tender and press them through a sieve; melt ¾ tablespoonful butter, add 1 tablespoonful flour and stir for a few minutes over the fire; add ¾ cup boiling milk, stir and let it boil up, remove from fire and set aside; when cooled off mix it with the chestnut purée and add 4 tablespoonfuls sugar, 1 teaspoonful vanilla and the beaten whites of 6 eggs. This souflée may be baked either in paper boxes or in a dish; dust with sugar when ready to serve.
[420.] Beignet Souflé.— Boil ½ pint milk with ½ tablespoonful butter, 1 tablespoonful sugar and add by degrees, while boiling, 1 cup sifted flour; stir constantly till it has formed into a smooth paste and loosens itself from bottom of saucepan; remove the paste from fire and set aside to cool; then mix it with 2 whole eggs and the yolks of 2; place a wide saucepan with lard over the fire, drop with a teaspoon small dumplings into the boiling fat and fry them to a delicate brown; drain them on blotting paper, lay them onto a warm dish, dust with sugar and serve at once.