APPLE SOUFFLÉ
Boil some peeled and cored apples until tender; press them through a colander; season to taste with butter, sugar, and vanilla. Place the purée in a granite-ware saucepan and let it cook until quite dry and firm. To one and one quarter cupfuls of the hot reduced apple purée add the whites of four eggs, whipped very stiff and sweetened with three tablespoonfuls of powdered sugar. Mix the purée and meringue lightly and quickly together and turn it into a pudding-dish; smooth the top into a mound shape; sprinkle with sugar and bake in a slow oven twenty to twenty-five minutes. This soufflé does not fall. Serve with a hard, a plain pudding, or an apricot sauce.
FARINA PUDDING
This is a very wholesome, delicate pudding, and is especially recommended. The receipt gives an amount sufficient for six people.
- 2 cupfuls of milk (1 pint).
- 4 tablespoonfuls of farina.
- 3 tablespoonfuls of sugar.
- 3 eggs.
- Grated rind of ½ lemon.
Put the milk and lemon-zest into a double boiler; when it reaches the boiling-point stir in the farina and cook for five minutes; then remove from the fire and turn it onto the yolks and sugar, which have been beaten together until light; stir all the time. Let it become cool but not stiff; when ready to bake it, fold in lightly the whites of the eggs beaten to a stiff froth, a dash of salt added to them before beating. Turn it into a pudding-dish and place the dish in a pan containing enough hot water to half cover it. Bake it in a moderately hot oven for twenty-five minutes. Serve at once, or, like other soufflés, it will fall. Serve with it a sabayon No. 2, or a meringue sauce (pages [446] and [448]).
SWEET OMELETS
These desserts are quickly made, are always liked, and serve well in emergencies.
ORANGE OMELET
- 3 eggs.
- 3 tablespoonfuls of powdered sugar.
- 1 orange, using the grated rind and 3 tablespoonfuls of juice.