TOASTS.—Cream Toast.—Toast the bread slowly until brown on both sides. Butter and pour over each slice enough warm cream to moisten (the cream may be thickened slightly and the butter may be omitted.)
Milk Toast.—One tablespoon of cornstarch or flour; one cup of milk, salt to taste, and boil. Butter the toast and pour over it the above white sauce.
Water Toast.—Pour over plain or buttered toast enough boiling water to thoroughly moisten it.
SOUFFLES OF FRUIT, ETC.—The distinguishing feature of a souffle is a pastry or pulpy foundation mixture, and the addition of stiffly beaten egg-white. A souffle may or may not be baked.
Plain Souffle.—Two tablespoons flour; one cup of liquid (water, milk, or fruit juice); three or four eggs; sugar to suit the fruit. If thick fruit pulp is used, omit the thickening. Beat the egg yolks until thick. Add sugar gradually and continue beating. Add the fruit (if lemon juice add some rind also). Fold in the well-beaten whites. Bake in a buttered dish (set in a pan of hot water) for thirty-five or forty minutes in a slow oven.
Fresh Fruit Souffle.—Reduce the fruit to a pulp. Strawberries, peaches, prunes, apples, bananas, etc., may be used. Sweeten the pulp. Beat the egg-white to a stiff froth, add the fruit pulp slowly. Chill and serve with whipped cream or soft custard.
Chocolate Souffle.—Two tablespoons flour; two tablespoons butter; three quarters cup of milk; one third cup of sugar: two tablespoons hot water. Melt the butter, add the flour and stir well. Pour the milk in gradually and cook until well boiled. Add the melted chocolate, to which the sugar and hot water have been added. Beat in the yolks and fold in the whites of the eggs. Bake twenty-five minutes.