Read novel on +Lemon Pudding (baked).+-- Stir 1 cup b.u.t.ter to a cream and add by degrees the yolks of 10 eggs, 2 whole eggs, the grated rind and juice of 3 lemons, 1 cup finely chopped almonds, 1 cup sugar and lastly the whites of the eggs, beaten to a stiff froth; line a pudding dish with rich pie crust, put in the mixture and bake 1 hour. Or take pound stale sponge cake, broken into small pieces, the juice of 4 lemons and the grated rind of 2, 1 cups sugar, 1 pint cream, a little salt and nutmeg, the yolks of 6 eggs and the beaten whites of 3; put this into a pudding dish lined with pie crust and bake hour.
348. +Zwieback Pudding, No. 2.+-- Soak pound zwieback in 1 pint milk; stir pound b.u.t.ter with 3 tablespoonfuls sugar to a cream; add by degrees the yolks of 6 eggs, teaspoonful cinnamon and 1 cup finely chopped almonds; add lastly the zwieback and the whites of the eggs beaten to a stiff froth; put the mixture into a well b.u.t.tered pudding form and boil 1 hour; serve with wine sauce.
349. +Pumpernickel Pudding.+-- Cut some stale pumpernickel into slices and dry them in the oven; then lay on a board, roll fine and sift them; take 1 cup pumpernickel crumbs, 4 eggs, 2 tablespoonfuls dripping or cup finely chopped suet, 5 tablespoonfuls sugar, 1 teaspoonful cloves, the same quant.i.ty of cinnamon and the grated rind and juice of 1 lemon; stir the yolks of eggs and sugar to a cream; add by degrees the dripping, bread crumbs and other ingredients; add lastly the beaten whites of the eggs; fill this into a well b.u.t.tered form and boil 1 hours; serve with lemon or brandy sauce; sufficient for a family of 6 persons. This pudding is the equal of a fine plum pudding.
350. +Vienna Pudding.+-- Stir pound b.u.t.ter with 1 cup sugar to a cream and add by degrees the yolks of 7 eggs, 2 whole eggs, the grated rind of lemon and the juice of 2; set this in a vessel of boiling water and stir over the fire till it begins to thicken; then remove it, stir until cold and add the whites of the eggs, beaten to a stiff froth; b.u.t.ter a pudding form and sprinkle it with fine zwieback crumbs; fill in the mixture, put on the cover, set the form in a kettle of boiling water, cover closely and boil slowly for 1 hour; in serving turn the pudding onto a warm dish and send wine cream or fruit sauce to table with it. This pudding should be served immediately upon being turned out of the form.
351. +Chocolate Pudding.+-- Stir 2 ounces b.u.t.ter with 1 cup powdered sugar to a cream, add by degrees the yolks of 9 eggs and stir for 20 minutes; then add 2 ounces finely chopped almonds, the grated rind and juice of 1 lemon, pound grated chocolate and 6 ounces rye bread which has been dried in the oven and rolled fine with a rolling pin; add lastly a gla.s.s of Madeira wine or rum and the whites of the 9 eggs, beaten to a stiff froth; put the mixture into a well b.u.t.tered form, boil 2 hours and serve with wine or punch sauce.
352. +Apple Pudding (with Almonds).+-- Place a saucepan over the fire with 1 tablespoonful b.u.t.ter; add 1 soup plate finely cut apples, 2 tablespoonfuls well cleansed currants, the same quant.i.ty of seedless raisins and finely cut citron, pound finely chopped almonds, the grated rind of lemon or orange and cup sugar; stir this over the fire until the apples begin to get soft, add cup raspberry or currant jelly and set aside to cool; beat up the yolks of 7 eggs, add by degrees pound finely rolled zwieback, the apples and lastly the whites of the eggs, beaten to a stiff froth; fill this into a well b.u.t.tered pudding dish and bake hour in a medium hot oven; when done turn the pudding onto a dish, dust with sugar and serve without sauce; sufficient for 10 persons. It may also be served in the dish in which it is baked.
353. +Nudel Pudding.+-- Prepare the nudels from the yolks of 2 eggs and sufficient flour to make a stiff dough; roll it out thin and cut into long strips about 1 inches wide; lay 4 strips on top of one another and cut them as fine as possible; then drop them into boiling milk and boil 10 minutes; drain on a sieve, return the nudels to the fire, add tablespoonful b.u.t.ter, 3 macaroons pounded fine, 1 tablespoonful currant or apple jelly and a gla.s.s of sherry wine; shake this several times over the fire, spread the mixture on b.u.t.tered tins inch in thickness and set in a cool place; put 1 ounce finely chopped or pounded almonds in pint milk, let it stand hour, add 1 whole egg, the yolks of 6 and 3 tablespoonfuls sugar; when well mixed strain through a sieve and cut the nudels with a cake cutter into rounds; put them in rows over one another into a form which has been well b.u.t.tered and sprinkled with bread crumbs, sprinkle some pounded macaroons between, pour the cream over it and place the form in a vessel of hot water; set it on the stove to simmer gently for 1 hour; when done carefully turn the pudding out onto a dish and serve with almond, cream or fruit sauce. These quant.i.ties are sufficient for a family of 8 persons.
354. +Potato Pudding.+-- Boil 8 large potatoes with their skins in water until done; take from the water and set them for a few minutes in the oven to dry; then set them in a cool place; when cold remove the skins and grate the potatoes on a grater; use only that portion which falls behind the grater; this should make 1 quart of grated potatoes; stir pound b.u.t.ter with 1 cup sugar to a cream and add by degrees the yolks of 8 eggs, the grated rind of 1 lemon, pound blanched almonds well pounded and 2 tablespoonfuls dry farina; when this is well mixed add the potatoes and lastly the whites of the eggs, beaten to a stiff froth; b.u.t.ter a pudding dish, sprinkle well with bread crumbs, put in the mixture and cover tightly; set the form into a vessel of boiling water (use only enough water to half cover the form), cover the vessel closely and boil slowly for 2 hours; when done take the form from the water and set it for a few minutes in the oven; then carefully turn the pudding onto a round plate and serve with the following sauce:--Stir 2 tablespoonfuls b.u.t.ter with 1 cup powdered sugar to a cream and add the yolks of 2 eggs and 1 cup fresh strawberries (either stir them into the sauce whole or mash them). Fresh cherries freed of their pits or preserved cherries may be used in place of strawberries. The pudding may also be served with either wine, lemon or fruit sauce; it should be served as soon as taken from the form.
BREAD AND APPLE PUDDINGS.
355. +Plain Bread Pudding, No. 1.+-- Lay 3 slices of a 5-cent loaf of bread (minus the crust) in a pudding dish and pour over them 1 quart cold milk; set the dish on the side of stove to heat gradually; when hot stir 2 eggs with 2 tablespoonfuls sugar to a cream and add a little cold milk or water and 1 teaspoonful essence of lemon; stir this into the bread and milk; put tablespoonful b.u.t.ter in small bits on top, grate over some nutmeg, bake in oven from 20 to 30 minutes and serve hot or cold without sauce.
356. +Plain Bread Pudding (baked), No. 2.+-- Put 3 slices of bread (minus the crust) into a pudding dish and pour over them 1 quart boiling milk; cover the dish and let it stand until cold; then beat up the bread with a fork; stir 3 eggs with 3 or 4 tablespoonfuls sugar to a cream and mix it with the bread; flavor with lemon; put a few small pieces of b.u.t.ter with a little grated nutmeg on top and bake in the oven till thick; serve with lemon or nutmeg sauce.
pound raisins or currants may be added if liked.
357. +Bird"s Nest Pudding.+-- Peel 6 good sized greening apples, remove the cores with an apple corer without breaking the fruit, put them in a long, shallow tin pan, pour over 2 cups boiling water, cover with a pan of same size and let them boil on top of stove for 5 minutes; then drain off all the water and put 1 teaspoonful apple or currant jelly into each apple. For batter take 1 cup flour, 1 teaspoonfuls baking powder, 1 cup milk, 2 eggs, teaspoonful salt, 1 tablespoonful lard, b.u.t.ter or clarified dripping and 2 teaspoonfuls sugar; sift flour, powder, sugar and salt into a bowl; put in the b.u.t.ter or lard and chop it fine in the flour; make a hollow in center and put in the yolks of the 2 eggs; then add the milk gradually and mix the whole into a smooth batter; add lastly the whites of the eggs beaten to a stiff froth; pour the batter over the apples and bake hour in a medium hot oven; serve as soon as done and send the following sauce to table with it:--Stir 1 tablespoonful b.u.t.ter with 4 tablespoonfuls powdered sugar to a white cream and add the yolk of 1 egg, 1 tablespoonful rum or brandy and a little nutmeg; lastly stir in the white of the egg, beaten to a stiff froth; in serving give to each individual an apple on a small plate and a large spoonful of sauce on each apple; sufficient for a family of 6. This pudding has the advantages of being healthy and excellent, while not being expensive.
358. +Bread Pudding (boiled).+-- Soak pound stale bread (minus the crust) in water; when soft press it out either in a napkin or with the hands; melt 2 tablespoonfuls b.u.t.ter or clarified dripping in a saucepan, add the bread and stir over the fire till it has formed into a compact ma.s.s and loosens itself from bottom of saucepan; transfer the bread to a dish; stir the yolks of 6 eggs with 4 tablespoonfuls sugar to a cream and add them by degrees to the bread; add 2 cups well cleansed currants, cup finely chopped almonds, the grated rind and juice of lemon, a little nutmeg and teaspoonful cinnamon; add lastly the whites of 6 eggs, beaten to a stiff froth; b.u.t.ter a pudding form and sprinkle with bread crumbs; fill in the mixture, put on the cover, place the form in a vessel of boiling water, cover closely and boil 2 hours; serve with lemon, fruit or hard sauce.
359. +Bread Fruit Pudding.+-- Pare off the crust from a 5-cent loaf of bread and cut the loaf into thin slices; spread the slices on both sides with any kind of fruit marmalade; b.u.t.ter a pudding form, sprinkle with bread crumbs and lay in the bread; stir 8 eggs with cup sugar and the grated rind of 1 lemon until they foam; add by degrees 1 pint hot milk, stirring constantly; pour this over the bread, cover the form tightly and boil 1 hours; serve with wine cream sauce.
360. +Bread Sponge Pudding.+-- Boil 1 cup milk with 1 tablespoonful b.u.t.ter; stir in while boiling 1 cup sifted flour and keep stirring until it has formed into a smooth paste and loosens itself from bottom of saucepan; transfer the paste to a dish; stir 1 tablespoonful b.u.t.ter to a cream and add, alternately, the yolks of 5 eggs, 4 tablespoonfuls sugar, the paste, pound well cleansed currants, a little nutmeg and grated lemon peel; pour cup rum over 1 cup fine bread crumbs and add them to the above mixture with the beaten whites of the 5 eggs; b.u.t.ter a pudding form, sprinkle with bread crumbs, fill in the mixture and boil in a tightly covered vessel of water for 2 hours; serve with wine cream, fruit or hard sauce; sufficient for 8 persons.
361. +Hanoverian Pudding.+-- Pare and quarter 6 large pippin or greening apples and cut them into fine slices; put them in a saucepan with 1 tablespoonful b.u.t.ter, cup sugar, 1 tablespoonful well cleansed currants, 1 tablespoonful seedless raisins, 2 tablespoonfuls finely cut citron and the grated rind and juice of lemon; stir this over the fire till the apples begin to get soft; add cup raspberry or currant jelly and set aside to cool; soak pound bread (minus the crust) in water and press it out in a napkin; then place it in a saucepan with 1 tablespoonful b.u.t.ter and stir over the fire until the bread loosens itself from bottom of saucepan; stir 1 tablespoonful b.u.t.ter to a cream and add, alternately, the yolks of 5 eggs, 2 tablespoonfuls sugar and the bread (by spoonfuls); add lastly the beaten whites of the eggs; next b.u.t.ter a pudding dish and sprinkle with bread crumbs; put in a layer of bread mixture and over it a layer of apples; continue in this way until all is used; bake 40 minutes; serve with or without sauce.
362. +Huckleberry Pudding (German style).+-- Soak a 5-cent loaf of bread (minus the crust) in milk till soft; press it out, put in a saucepan with 1 tablespoonful b.u.t.ter and stir over the fire to a smooth paste; transfer it to a dish and set aside to cool; stir 1 tablespoonful b.u.t.ter to a cream and add (alternately) the yolks of 8 eggs, 5 tablespoonfuls sugar and the bread (by spoonfuls); when this is well mixed add 1 pint huckleberries and lastly the whites of the eggs, beaten to a stiff froth; fill this into a well b.u.t.tered and floured pudding form, cover closely and boil in a kettle of water 2 hours; serve with hard or wine sauce. This pudding may be made of peaches, apples, cherries or blackberries; sufficient for 12 persons. For a small family the above quant.i.ties will suffice.
363. +Rye Bread Pudding.+-- Stir 1 tablespoonful b.u.t.ter to a cream and add by degrees cup sugar and the yolks of 6 eggs; stir this for hour; then add pound finely pounded almonds, teaspoonful cloves, 1 teaspoonful cinnamon, a little cardamon and nutmeg and pound rye bread which has previously been cut into slices, dried in the oven and rolled fine with a rolling pin; add lastly the grated rind of 1 lemon, a small gla.s.s of Cognac or rum and the whites of the 6 eggs, beaten to a stiff froth; b.u.t.ter a pudding form, sprinkle with bread crumbs, fill in the mixture and cover and set the form in a kettle of boiling water; the form should only be immersed in water half way; boil 1 hours, keeping the kettle closely covered; serve with brandy, wine or hard sauce.
364. +Apple Pudding (German art).+-- Pare, core and cut into quarters 6 good sized tart apples, put them in a stewpan with a little water and boil till half done; then carefully remove the apples to a pudding dish, pour 3 tablespoonfuls raspberry syrup or jelly over them and set aside to cool; place a saucepan over the fire with 1 pint milk and tablespoonful b.u.t.ter; as soon as it boils put in 1 cup sifted flour and stir until the mixture forms into a smooth paste and loosens itself from the bottom of saucepan; transfer it to a dish; stir 1 tablespoonful b.u.t.ter to a cream and add alternately the yolks of 5 eggs, 5 tablespoonfuls sugar and the paste, a spoonful at a time; when this is well blended together add the grated rind of 1 lemon, cup finely chopped almonds and lastly the beaten whites of 5 eggs; pour this mixture over the apples and bake in a medium hot oven for hour; it may be served with wine, fruit or hard sauce or may be dusted with sugar and served without a sauce. NOTE.--When peaches, cherries, plums or berries are used they need not be cooked before baking.
365. +English Apple Pudding.+-- b.u.t.ter a deep pudding dish and sprinkle with bread crumbs; line the sides of dish with a rich pie crust and put a narrow strip around the bottom so as to leave the center of bottom uncovered; next fill the dish with finely cut apples with some sugar sprinkled between them; add a very little nutmeg, a pinch of cinnamon and a little b.u.t.ter in small pieces; cover with the same crust and bake 1 hour; when done turn the pudding out onto a dish and serve with hard sauce. (See Sauce.)
366. +Apple Pudding (boiled).+-- 1 cup finely chopped suet, 3 cups flour, 1 cup milk, 3 eggs, cup sugar, 3 cups finely cut apples, teaspoonful salt, a little grated lemon peel and 2 teaspoonfuls baking powder; sift flour, salt and powder into a bowl and add grated lemon peel and suet; next add the yolks of the eggs and mix the whole with the milk to a stiff batter; then add the beaten whites of the eggs; dust the apples with flour and stir them into batter; b.u.t.ter a pudding form, sprinkle with bread crumbs, fill in the mixture, cover tightly and boil 2 hours; serve with hard sauce.
NOTE.--The apples and dough may be put in layers in the form, putting first a layer of dough, then a layer of apples, then dough, and so on. This pudding may also be made of apricots, peaches, figs, plums or currants, citron or raisins.
367. +Apple Bread Pudding (German art).+-- Pare and cut into slices 8 large tart apples; soak a 5 cent loaf of bread in cold water; when soft press it out and put in a saucepan over the fire with 2 tablespoonfuls b.u.t.ter; stir for 5 minutes and transfer it to a dish to cool; stir 4 tablespoonfuls sugar with the yolks of 4 eggs to a cream and add the bread, the sliced apples and lastly the whites of the eggs beaten to a stiff froth; b.u.t.ter a pudding form, sprinkle with bread crumbs, fill in the bread mixture, boil 2 hours and serve with hard sauce.
368. +Bread Pudding (with Apples).+-- Cut 3 slices of bread, inch in thickness, from a 9 cent loaf of bread and soak them in cold water for 10 minutes; press out and put them over the fire in a saucepan with 1 tablespoonful b.u.t.ter; stir for 5 minutes, or until it has formed into a compact ma.s.s; transfer it to a dish; when cold stir the yolks of 3 eggs with 2 tablespoonfuls sugar to a cream and add the bread; then add 2 cups finely chopped apples, 2 tablespoonfuls fine bread crumbs and lastly the beaten whites of the eggs; b.u.t.ter a form, sprinkle with bread crumbs, fill in the bread mixture, close tightly and boil for 2 hours; serve with hard, fruit or wine sauce.
369. +Apple Rice Pudding (German art).+-- Place a saucepan with pound rice covered with cold water over the fire and boil 5 minutes; drain in colander, rinse off with cold water and return rice to saucepan; add 1 quart milk, teaspoonful salt and boil till tender; pare and cut into slices 6 large tart apples and stew them in 2 tablespoonfuls b.u.t.ter till nearly done; put them into a pudding form; when rice is cold mix it with pound sugar, the yolks of 6 eggs and lastly the beaten whites of the eggs; pour it over the apples, bake in the oven and serve with the following sauce:--Put the apple peels and cores in a saucepan, cover with water and boil till tender; strain through a jelly bag, return the liquor to saucepan, add the juice of 1 lemon and boil 5 minutes; add 1 cup sugar and let it boil 5 minutes; serve with the pudding.
370. +Apple Pudding a l"allemande.+-- Pare and core 6 medium sized greening apples, put them in a long, shallow tin pan, add 2 cups boiling water, cover with another pan of same size and boil 5 minutes; drain off the water and put them into a pudding dish of a size large enough to admit of the apples standing side by side.
Prepare the pudding batter as follows:--Put 1 cup milk in a saucepan over the fire, add 1 tablespoonful b.u.t.ter and when it boils add 1 cup sifted flour, stirring constantly; continue the stirring until the mixture has formed into a smooth paste and loosens itself; then take it off the fire and let cool; in the meantime stir 1 tablespoonful b.u.t.ter to a cream and add 4 tablespoonfuls sugar and the yolks of 4 eggs, adding 1 yolk and 1 spoonful sugar at a time, stirring well; then add a little of the paste and continue in this way until all the paste, yolks and sugar are well mixed; add lastly the whites of the 4 eggs, beaten to a stiff froth; put 1 teaspoonful currant jelly into each apple, pour the batter over the apples and bake hour; serve with hard sauce.
371. +Old-Fashioned Apple Pudding.+-- pound finely chopped suet, 1 pound flour, 1 teaspoonful salt and 1 cup cold water; sift flour and salt into a bowl, add the suet and mix the whole with the water into a stiff paste; roll it out on a floured board inch in thickness, put in the center dozen finely cut tart apples, sprinkle 1 tablespoonful sugar and a little flour between them and add a pinch of nutmeg and 1 teaspoonful b.u.t.ter in small pieces; dip a large napkin in hot water, ring out and dust it with flour; cover the apples with the paste, lay the pudding in center of cloth, fold the cloth together and tie it tightly; have a large kettle of water with tablespoonful salt over the fire; as soon as it boils put in the pudding, cover the kettle and boil 2 hours; serve with hard, brandy or cherry wine sauce and if liquor is objected to serve with nutmeg sauce. The pudding should be served as soon as taken from the water.
For a small family half these quant.i.ties will be sufficient.
372. +Roly-Poly.+-- 1 cup finely chopped suet, 2 cups prepared flour, 1 egg and cup water; mix this into a stiff dough, roll out ? of an inch in thickness, brush it over with beaten egg and sprinkle over 1 tablespoonful bread crumbs; put on a layer of finely cut apples, sprinkle over 1 spoonful sugar, roll the dough up like a music sheet, brush the outside all over with beaten eggs and sprinkle with fine bread crumbs; dip a napkin into hot water, wring out dry and dust the inside with flour; put the pudding in center of cloth, fold the napkin around it, lap the ends over and fasten with a pin; tie a string around it, drop into slightly salted boiling water and boil for 2 hours; serve with the following sauce:--Mix 1 tablespoonful cornstarch with cup cold water and add 1 cup boiling water and 2 tablespoonfuls b.u.t.ter; boil 5 minutes, strain through a sieve, add 1 cup sugar, a little lemon juice and 1 cup sherry wine; or serve with hard sauce.
373. +Roly-Poly Tutti Frutti.+-- Prepare a dough the same as in foregoing recipe; roll out ? of an inch thick, brush over with beaten egg and sprinkle 1 tablespoonful bread or cracker crumbs over it; pare, core and slice dozen tart apples and put them with 1 tablespoonfuls b.u.t.ter and 3 tablespoonfuls sugar in a saucepan; add cup currants, the same quant.i.ty seedless raisins and finely cut citron; cover saucepan and stew over the fire till apples begin to soften; pour them into a dish and when cold spread the apples over the dough; lay 2 tablespoonfuls currant or apple jelly in small pieces all over the apples; then finish the same as Roly-Poly; serve with the following sauce:--Stir 2 tablespoonfuls b.u.t.ter with 1 cup powdered sugar to a cream and add by degrees 2 whole eggs, a little nutmeg and 4 tablespoonfuls Jamaica rum or brandy; or serve with lemon or nutmeg sauce.
SOUFLeS, PANCAKES, OMELETS AND FRITTERS.
374. +Plain Soufle.+-- Boil 1 cups milk with tablespoonful b.u.t.ter and add, stirring constantly, 1 cups sifted flour; stir till it has formed into a smooth paste and loosens itself from bottom of saucepan; transfer the paste to a dish and set aside to cool; stir 1 tablespoonful b.u.t.ter to a cream and add alternately the yolks of 6 eggs, 6 tablespoonfuls sugar, the grated rind of 1 lemon, the paste and lastly the beaten whites of the eggs; b.u.t.ter a pudding dish, sprinkle with bread crumbs and fill it full of fruit--either peaches, pears pared and cut into quarters, cherries without the pits, currants, raspberries or finely cut apples; blackberries or huckleberries may also be used; sprinkle some zwieback crumbs between the fruit, add sufficient sugar to sweeten, pour over the souflee mixture and bake 1 hour. All kinds of stewed or preserved fruits may be used the same way; serve with claret or fruit sauce.
375. +Almond Soufle.+-- Boil 1 cup milk with tablespoonful b.u.t.ter; mix 1 cup rice flour with 1 cup cold milk; stir it into the boiling milk; continue boiling, stirring constantly, until it has formed into a smooth paste and loosens itself from bottom of saucepan; remove the paste from fire, mix it with the yolks of 2 eggs and set aside to cool; stir tablespoonful b.u.t.ter to a cream and add, alternately, 6 tablespoonfuls sugar, the yolks of 6 eggs and the paste; add first 1 spoonful sugar to the b.u.t.ter, then 1 yolk, then a small spoonful paste; stir each part well before another is added; the stirring is best done with a potato masher; when these ingredients are well mixed add by degrees cup finely chopped or grated almonds; add lastly the beaten whites of 6 eggs and fill the mixture into a white porcelain pudding dish which has been well b.u.t.tered and sprinkled with bread crumbs; bake in a medium hot oven for 40 minutes; when done take the souflee from the oven, dust with powdered sugar, set the dish either in an ornamented silver dish or fold a napkin around it and serve at once with raspberry sauce.
NOTE.--Plain flour may be subst.i.tuted for rice flour; this is sufficient for 10 persons.
376. +Lemon Soufle.+-- Boil 1 cup milk or cream with tablespoonful b.u.t.ter; mix 1 cup sifted flour with 1 cup cold milk and stir it into the boiling milk; continue stirring until the contents have formed into a smooth paste and loosens itself from bottom of saucepan; transfer it to a dish and set aside; when cold stir tablespoonful b.u.t.ter to a cream and add, alternately, 6 tablespoonfuls sugar, the yolks of 8 eggs and the paste (by spoonfuls); stir each part well before another is added; then add the grated rind and juice of 1 lemon and lastly the whites of 6 eggs, beaten to a stiff froth; fill the mixture into a well b.u.t.tered form and bake in a moderately hot oven from 30 to 40 minutes, when done serve at once with wine cream sauce and sprinkle the souflee with powdered sugar.
377. +Vanilla Soufle+ is made the same as Almond or Lemon Souflee, omitting the almonds or lemon and adding 2 tablespoonfuls vanilla extract. Extract of lemon may be used the same way.
378. +Orange Soufle+ is made the same as lemon, using in place of lemon the juice of 2 oranges and the grated rind of 1. Soufflees may be put into a well b.u.t.tered form, set in a vessel of hot water and either boiled or baked in the oven.
379. +Chocolate Soufle.+-- Boil 4 tablespoonfuls grated chocolate in 1 cup milk; mix 3 tablespoonfuls cornstarch with 1 cup cold milk, stir it into the boiling chocolate, add 1 teaspoonful b.u.t.ter and continue stirring until the contents loosen themselves from bottom of saucepan; transfer the paste to a dish and set aside; when nearly cold stir tablespoonful b.u.t.ter to a cream and add alternately 6 tablespoonfuls sugar, the yolks of 8 eggs and the chocolate paste (by spoonfuls); add lastly the beaten whites of 6 eggs and finish the same as Lemon Souflee; serve with vanilla sauce.
380. +Macaroon Soufle.+-- Put into a b.u.t.tered pudding dish a layer of macaroons and small sponge cakes; over this a layer of cherries from which the pits have been removed; then again a layer of macaroons and sponge cake; continue in this way until the form is filled; whip the yolks of 6 eggs with 1 bottle Rhine wine and 4 tablespoonfuls sugar over the fire to a cream, but do not allow it to come to a boil; pour this over the cake and fruit, set the dish in a vessel of hot water and bake hour; when done draw the souflee to the front of oven; beat the whites of the 6 eggs with 4 tablespoonfuls currant juice or jelly to a stiff froth, spread it over the souflee, set it back in the oven and bake a few minutes; serve without sauce.
381. +Apple Soufle, No. 1.+-- Pare and core 6 greening or pippin apples, set in a pan, add 1 quart hot water, cover with another pan of same size and let them steam on top of stove for 5 minutes; carefully remove the apples to a pudding dish and set aside to cool; boil 1 cup milk with a little salt and 1 tablespoonful b.u.t.ter and stir in gradually 1 cup sifted flour; continue stirring until the contents have formed into a smooth paste; transfer the paste to a dish and set aside to cool; stir the yolks of 4 eggs with 4 tablespoonfuls sugar to a cream, add by degrees the paste and when well mixed together add the whites of the eggs, beaten to a stiff froth; put a little jelly or marmalade into each apple, pour the mixture over them and bake 1 hour; serve with wine or hard sauce.
382. +Apple Soufle; No. 2.+-- Pare 8 or 10 greening or pippin apples, cut into fine slices and put them in a saucepan with 1 tablespoonful b.u.t.ter, cup sugar, 3 tablespoonfuls finely cut citron and the same quant.i.ty of seedless raisins and currants; stew this over the fire till apples are tender, but not broken; add 2 tablespoonfuls apple or quince jelly and set aside to cool; if jelly is not handy any kind of marmalade will do; boil 1 cups milk with tablespoonful b.u.t.ter and stir in 1 cup sifted flour; stir over the fire to a smooth paste; remove from fire and when cold stir 1 tablespoonfuls b.u.t.ter to a cream and add, alternately, the yolks of 6 eggs, 4 tablespoonfuls sugar, the paste (by spoonfuls) and lastly the whites of the eggs, beaten to a stiff froth; next b.u.t.ter a pudding dish and put in a layer of bread crumbs ? of an inch in thickness; then a layer of apples and little bits of b.u.t.ter; again bread crumbs, again a layer of apples; pour over the top the souflee mixture and bake 1 hour; serve without sauce in the same dish in which the souflee is baked.
383. +Apple Soufle, No. 3.+-- Strain 1 quart apple sauce through a sieve, sweeten to taste and add the juice and grated rind of 1 lemon, the yolks of 5 eggs and lastly the whites of the eggs, beaten to a stiff froth; put this into a b.u.t.tered pudding dish and bake till it cracks on top; sprinkle with sugar and serve without sauce.
384. +Apple Soufle, No. 4.+-- Pare, core and quarter 6 apples, cut each quarter into fine slices and put them into a saucepan with 1 tablespoonful b.u.t.ter, cup sugar, 2 tablespoonfuls seedless raisins and the same quant.i.ty of currants and finely cut citron; cover and stew till apples are tender, but not broken; add 2 tablespoonfuls quince or apple jelly and set aside; when cold b.u.t.ter a pudding dish and sprinkle with bread crumbs; have a souflee mixture prepared the same as in foregoing recipe; put first a layer of the souflee mixture in the dish and sprinkle over some zwieback crumbs; then a layer of the apples; continue in this way with apples and souflee mixture till dish is full; bake 1 hour; when done turn the souflee onto a round dish and serve with fruit or wine sauce; or without sauce and dust with sugar.
385. +Pineapple Soufle.+-- Prepare a soufle mixture the same as for Plain Souflee; b.u.t.ter a pudding dish and sprinkle with bread crumbs; put in a layer of the souflee mixture and sprinkle over 1 spoonful zwieback crumbs; put over this a layer of stewed or preserved pineapples cut into small dice, sprinkle over a little zwieback crumbs and cover with souflee mixture; put in another layer of pineapple and a little zwieback crumbs; put the remaining souflee mixture on top and bake 1 hour; when done turn the souflee onto a dish and send raspberry or wine sauce to table with it.
386. +Rhubarb Soufle.+-- Pare and cut the rhubarb finely and put it in a saucepan over the fire to boil; add a little water and sufficient sugar to sweeten; when done press it through a sieve; take 1 quart of this stewed rhubarb and mix it with the yolks of 5 eggs and lastly the whites of the eggs, beaten to a stiff froth; bake in b.u.t.tered dish till it cracks open on top, which will take about hour; serve without sauce.
387. +Cherry Soufle+ is made the same as Pineapple Soufle. Remove the pits from 1 or 2 pounds cherries, sprinkle with sugar and let them stand 1 hour; then put them in alternate layers with the souflee mixture into a well b.u.t.tered dish and finish the same as Pineapple Souflee; serve with cherry sauce. Peach, apricot and blackberry souflees are made the same way.