[421.] Potato Souflé.— Boil 6 large potatoes with the skins in water until done; when cold remove the skins and grate the potatoes on a grater; use only that portion which lies behind the grater and be sure there is 3 cupfuls; then stir 1½ tablespoonfuls butter to a cream and add alternately the yolks of 6 eggs, 6 tablespoonfuls sugar and the grated rind of 1 lemon; add ½ cup ground or pounded almonds and 3 tablespoonfuls dry farina; then add the grated potatoes and lastly the whites of the eggs, beaten to a stiff froth; put this mixture into a well buttered form and bake 1 hour; serve with the following sauce:—Mix 1 tablespoonful butter with 1½ teaspoonfuls cornstarch, add 1 cup boiling water and stir over the fire to a thick, creamy sauce; then add 2 tablespoonfuls sugar, 1 cup sherry wine, a little lemon juice and ½ teaspoonful vanilla; strain through a sieve and serve.
[422.] Vanilla Koch.— Put 1½ cups milk in a saucepan and add 3 tablespoonfuls sugar, the yolks of 6 eggs and 3 teaspoonfuls flour; mix this well together, place the saucepan in a vessel of boiling water and stir over the fire till nearly boiling and thick; remove it from the fire and set saucepan in cold water; when cold mix it with 1½ teaspoonfuls vanilla extract and the whites of the 6 eggs, beaten to a stiff froth; fill this into a well buttered and floured mould, set in a pan of hot water and bake in a medium hot oven ½ hour, or till done; when ready to serve send to table either in the same dish or turn onto another dish and send claret or strawberry sauce to table with it. Koch of all kinds should be served immediately upon being done.
[423.] Cream Koch (boiled).— Stir together the yolks of 6 eggs with 6 tablespoonfuls cream and 3 tablespoonfuls flour and lastly the whites of the eggs, beaten to a stiff froth; butter a mould, dust with flour, put in the mixture, cover tightly and place in a vessel of boiling water; boil slowly 1 hour; or place the form in a pan of hot water and bake in the oven; when baked turn the koch onto a dish and serve with fruit or claret sauce.
[424.] Nudel Souflé.— Boil 1 quart milk with ¼ teaspoonful salt and add 2 cups finely cut home-made nudels; continue the boiling for 15 minutes; then pour the nudels into a dish and when cold stir 1 tablespoonful butter to a cream, add alternately the yolks of 6 eggs and 6 tablespoonfuls sugar; also add the grated rind of 1 lemon; then add the nudels by degrees and lastly the whites beaten to a stiff froth; pour this mixture into a buttered pudding dish, bake 1 hour and serve in the same dish in which it was baked; either set in a silver dish or fold a napkin around it. For sauce boil ½ cup water, dissolve 1 teaspoonful cornstarch in a little cold water and add it to the boiling water; boil a few minutes; then add 1 cup apple or currant jelly; continue boiling, stirring constantly, till jelly is dissolved; then strain through a sieve, add ½ cup white wine and a little sugar if not sweet enough.
[425.] Macaroon Souflé.— ¼ pound macaroons pounded fine, ½ tablespoonful butter, 3 cups boiling milk and 1 tablespoonful flour; put the butter in a saucepan and when melted add the flour; stir for a few minutes; then add the boiling milk and the macaroons; stir this until it forms a smooth paste; transfer it to a dish and set aside to cool; stir 1 tablespoonful butter to a cream and add alternately the yolks of 8 eggs, the macaroon paste and 2 tablespoonfuls sugar; add lastly the whites beaten to a stiff froth; fill this mixture into a well buttered form and bake 1 hour; serve with wine cream sauce or without sauce.
[426.] Zwieback Koch.— Boil 1 pint milk and add 3 ounces rolled zwieback and ½ tablespoonful butter; continue boiling, stirring constantly, until it has formed into a smooth paste; remove from fire and when cold mix with the yolks of 4 eggs, ¼ pound grated hazel nuts, ½ cup sugar and lastly the whites beaten to a stiff froth; fill the mixture into a well buttered dish and bake ½ hour; when done turn the koch out onto a round dish and pour raspberry sauce over it.
[427.] Almond Koch (with Snow Sauce).— Melt 1½ tablespoonfuls butter and add 4 tablespoonfuls sugar and the yolks of 6 eggs; stir this over the fire till thick and smooth; remove from the fire and add ¼ pound finely cut almonds, 1 teaspoonful vanilla extract and the whites of 4 eggs beaten to a stiff froth; put the mixture into a well buttered and floured form, cover, set in a vessel of boiling water and boil 1 hour; when done turn the koch onto a warm dish and pour a snow sauce over it, which is made as follows:—Boil ¾ cup sugar with ½ cup water until it begins to turn yellow; then remove from fire and stir it slowly into the beaten whites of 2 eggs while stirring constantly with an egg beater; flavor with 1 teaspoonful lemon extract; pour the sauce over the turned out koch, set it for a few minutes in the oven and serve; or the sauce may be served separate with the koch.
[428.] Plain Koch (with Strawberry Chaudeau).— Melt in a saucepan ¼ pound butter and add ¼ pound sugar and the yolks of 8 eggs; stir this over the fire till thick and smooth; remove and mix it with the juice and grated rind of 1 lemon, 1 tablespoonful flour and the whites of 4 eggs beaten to a stiff froth; fill this into a well buttered and floured pudding dish, cover with a tin plate, set dish in a pan of hot water and bake 1 hour; when done turn the koch onto a dish and pour the following strawberry sauce over it:—Beat the whites of 4 eggs to a froth; press the juice from 1 pint strawberries and put it in a saucepan with ½ cup white wine or the juice of 1 lemon, ½ cup sugar and the yolks of 4 eggs; beat this with an egg beater over the fire till it begins to rise; remove instantly, continue beating for a few minutes longer and add the beaten whites; then pour it over the koch or serve it in a sauce dish; or serve the koch with snow sauce.
[429.] Apple Koch; No. 1.— Wash and cut 5 medium sized apples into pieces, put them in a saucepan with a little water and boil till tender; press them through a sieve and mix with 4 tablespoonfuls sugar, the yolks of 4 eggs, a little grated orange or lemon peel, ½ cup fine bread crumbs and lastly the 4 whites beaten to a stiff froth; bake in a buttered dish 1 hour; when done dust with sugar and serve without sauce.
[430.] Apple Koch, No. 2.— Pare and cut fine ½ dozen greening or pippin apples, put them in a saucepan with ½ cup white wine, 2 tablespoonfuls sugar and a little lemon or orange peel and let them stew till tender; press through a sieve and set aside to cool; stir the yolks of 4 eggs with 2 tablespoonfuls sugar to a cream and add 2 ounces finely cut citron, 2 ounces grated almonds and 3 tablespoonfuls fine bread crumbs; add the apples and lastly the 4 whites beaten to a stiff froth; fill the mixture into a well buttered form, sprinkle with bread crumbs and bake ¾ hour.