NO. 117. BAKED QUINCES.
NO. 118. STEWED APPLES, NO. 1, WITH JAM AND ALMONDS.
When they are cooked, spread the tops with butter and a plentiful amount of sugar. Serve hot. Pass butter and sugar.
SOUFFLÉS
Soufflés are one of the most elegant dessert dishes. They are esteemed for their delicacy rather than their richness, and the difficulty in making them gives them distinction, as they are usually presented only from the hand of an expert cook. There is no reason, however, that any one should not succeed in making a perfect soufflé, though it is one of the popular delusions that they are very difficult to make. With intelligent care about the heat of the oven, a soufflé can be made with less trouble than is given to many other simple desserts. The whites of eggs must be beaten until filled with air. They are then placed in a moderate oven, where the heated air expands and puffs up the whole mass. The baking is continued until the air-cells are enough hardened to support the weight, and the dish must be served at once and before the imprisoned air cools and the mass collapses.
STRAWBERRY SOUFFLÉ
Beat to a stiff, dry froth the whites of as many eggs as needed, allowing one white for each person and one for the dish, then fold in lightly enough strawberry jam to sweeten it; or use strawberry pulp and sugar. Turn it into a pudding-dish and bake in a moderate oven for twenty minutes. Serve at once. The soufflé must go directly from the oven to the table.
FRUIT AND OTHER SOUFFLÉS
To the whipped whites of eggs may be added half the number of yolks and powdered sugar enough to sweeten, or chocolate, or any jam, or softened jelly, or fruit juice, or the pulp of any fruit with the juice drained off. Fruit must be pressed through a purée sieve to make the pulp fine and soft.