Ruth served:
Apricot Soufflé Whipped Cream
Gold Hearts
Salted Peanuts Coffee
BETTINA'S RECIPES
(All measurements are level)
Apricot Soufflé (Soo-Flay) "Lightened with Air" (Six portions)
¼ lb. dried apricots
½ C-sugar
1 t-lemon extract or 1 t-lemon juice
1/8 t-salt
3 eggs
1 t-baking powder
¼ t-vanilla
6 candied cherries
Wash the dried apricots and soak for three hours in sufficient water to cover them. Cook slowly until tender (about ten minutes) in the same water in which they were soaked. Press through a colander, add the sugar and cook until very thick, stirring constantly to prevent burning. Add salt and extract. Allow to cool. Beat the egg whites until very stiff, add the baking-powder, apricots and vanilla. Stir just enough to mix. Pour into well buttered individual tin or aluminum moulds until two-thirds full. Place the moulds in a pan of hot water and bake thirty-five minutes in a slow oven. Turn off the fire and allow the pans to remain in a warm place so that they will not fall. When slightly cool, remove carefully and serve as quickly as possible. Place whipped cream and a candied cherry on the top.
Whipped Cream (Six portions)
½ C-heavy cream
1 t-sugar
¼ t-vanilla
3 drops of lemon extract
Beat the cream until thick, add the sugar, vanilla and lemon extract. Place in a cool place until used.