Whip the whites of the eggs, with a pinch of salt added to them, to a very dry stiff froth. Beat to a cream the yolks and the sugar, then add the lemon. Fold in the beaten whites lightly (do not stir) and turn the mixture into a slightly oiled pudding-dish. If preferred, turn a part of it onto a flat dish, and with a knife shape it into a mound with a depression in the center. Put the rest into a pastry-bag, and press it out through a large tube, into lines and dots over the mound; sprinkle it with sugar and bake it in a very hot oven eight to ten minutes. Serve at once in the same dish in which it is baked (see [soufflés] above). The flavor may be vanilla, or orange if preferred.
VANILLA SOUFFLÉ
- 1 cupful of milk.
- 2 tablespoonfuls of flour.
- 3 tablespoonfuls of sugar.
- 2 tablespoonfuls of butter.
- ¼ teaspoonful of salt.
- 1 teaspoonful of vanilla.
- 4 eggs.
Put the milk into a double boiler with the salt; when it is scalded add the butter and flour, which have been rubbed together. Stir for ten minutes to cook the flour and form a smooth paste; then turn it onto the yolks of the eggs, which, with the sugar added, have been beaten to a cream. Mix thoroughly, flavor, and set away to cool; rub a little butter over the top, so that no crust will form. Just before time to serve, fold into it lightly the whites of the eggs, which have been beaten to a stiff froth. Turn it into a buttered pudding-dish and bake in a moderate oven for thirty to forty minutes; or, put the mixture into buttered paper cases, filling them one half full, and bake ten to fifteen minutes. Serve with the soufflé foamy sauce (page [445]). This soufflé may be varied by using different flavors; also by putting a layer of crushed fruit in the bottom of the dish, or by mixing a half cupful of fruit-pulp with the paste before the whites are added. In this case the whites of two more eggs will be needed to give sufficient lightness. Serve at once after it is taken from the oven.
CHOCOLATE SOUFFLÉ
- 3 ounces of chocolate.
- 1 heaping tablespoonful of sugar.[423-*]
- 2 rounded tablespoonfuls of flour.
- ½ cupful of milk.
- Yolks of 3 eggs.
- Whites of 4 eggs.
- 1 rounded tablespoonful of butter.
Melt the butter in a small saucepan; stir into it the flour and let it cook a minute, but not brown, then add slowly the milk and stir until smooth and a little thickened; remove it from the fire and turn it slowly onto the yolks and sugar, which have been beaten to a cream; mix thoroughly and add the melted chocolate (see page [388]); stir for a few minutes, then set it away to cool; rub a little butter over the top so a crust will not form. When ready to serve, stir the mixture well to make it smooth and fold into it lightly the whites of the eggs, which have been whipped until very dry and firm. Turn the mixture into a buttered tin, filling it two thirds full. Have the tin lined with a strip of greased paper which rises above the sides to confine the soufflé as it rises. Place the tin in a deep saucepan containing enough hot water to cover one half the tin. Cover the saucepan and place it where the water will simmer for thirty minutes, keeping it covered all the time. Place the tin on a very hot dish and serve at once. Cover the top with a hot tin until it reaches the dining-room if it has to be carried far.
PRUNE SOUFFLÉ
- ½ pound of prunes.
- 3 tablespoonfuls of powdered sugar.
- 4 eggs.
- 1 small teaspoonful of vanilla.
Beat the yolks of the eggs and the sugar to a cream, add the vanilla, and mix them with the prunes, the prunes having been stewed, drained, the stones removed, and each prune cut into four pieces. When ready to serve fold in lightly the whites of the eggs, which have been whipped to a stiff froth, a dash of salt having been added to the whites before whipping them. Turn it into a pudding-dish and bake in a moderate oven for twenty minutes. Serve it as soon as it is taken from the oven. A few chopped almonds, or meats from the prune-pits, may be added to the mixture before the whites are put in if desired.