The art of cookery

Veal, sweetbreads, or any delicate fish can be used in place of chicken, and the same formula as for chicken be followed. Cheese Souffle No. i. — To two cups of rich American cheese grated add a fourth of a teaspoonful of mustard flour, and the same of salt, and pepper to taste. Beat the yolks of two eggs very light, mix with half a cup of sweet milk, and stir in the cheese. Melt a tablespoonful of butter in a sauce-pan, pour in the cheese mixture, and stir constantly over a slow Are until the cheese melts, and the mixture becomes smooth and hot — not boiling. Remove from the fire, add the well-beaten whites of three eggs, pour into a buttered baking dish, and bake in a very slow oven about twenty minutes. Cheese Souffle No. 2. — To one cup of White Sauce No. I add two cups of grated cheese, season to taste, add the yolks of three eggs well beaten, and lastly the whites beaten stiff. Bake in a very moderate oven, in a dish, or in six individual molds. If in the latter, serve in the molds in which they are baked. Potato Souffle. — To two cups of boiled potato mashed fine add one cup of sweet cream, or one tablespoonful of Entrees and Side Dishes. 303 butter, and one cup of sweet milk, salt and white pepper to taste, and a tablespoonful of minced parsley. Mash and beat with a wooden spoon until very light and smooth, and when slightly cool whip into the mixture the whites of four eggs beaten stiff, or whip the whites in, one at a time, unbeaten. Cook, and serve like chicken souffle. There are omelet souffles, pudding souffles, and a variety of fruit, fish, chicken, potato, and rice souffles. But a souffle is simply a mixture containing a large proportion of the white of egg beaten stiff and mixed with it just before it is put to cook, and when this principle is understood, souffles can be multiplied indefinitely, if desired, by using the various edibles that are adapted to their preparation. Welsh Rarebit No. i. — To two cups of grated American cheese add mustard, pepper, and salt to taste, and half a cup of sweet milk with which the well-beaten yolk of an egg has been mixed. Put a tablespoonful of butter in a sauce-pan over the fire, and when melted add the cheese mixture. Heat slowly, stirring constantly, until the cheese is melted and the mixture becomes a smooth paste, then spread on thin slices of buttered or dipped toast, and serve hot. Golden buck is the same as Welsh rarebit, with the addition of a poached egg, served on each slice of toast. Welsh Rafebit No. 2. — Cover slices of dipped toast very thickly with grated cheese, seasoned to taste. Place on a buttered pan, and put in a hot oven where the greatest heat will be at the top. Remove from the 304 The Art of Cookery. oven when the cheese is melted and slightly scorched, and serve on small plates. Welsh Rarebit No. 3. — Prepare bread as for French toast, but, instead of saut€ing, lay the slices upon a well-buttered pan, cover with grated cheese seasoned with salt and pepper, and cook in the oven until the cheese is toasted.