Cookery for every household

Put the semolina, milk, and butter into a saucepan, and stir them over the fire until thick. Then cook from 8 to 10 minutes. Remove the saucepan from the fire, and add the eggs, sugar, flavouring, and currants picked and cleaned. Mix well, and spread this mixture to the thickness of \ an inch on a wetted dish or tin, and allow it to cool. When cold, cut out in small shapes with a cutter, egg and bread-crumb them, and fry in boiling fat to a nice brown colour. Note. — The currants may be omitted, or preserved cherries or ginger cut in small pieces may be used in their place. Sufficient for 5 or 6 persons. Probable cost, 7 d. 1901. Sponge-Cake Fritters 2 or 3 Id. sponge cakes. A little jam. 2 or 3 table-sps. milk or wine. Frying batter. Castor sugar. Split the sponge cakes, spread them with jam, make a sandwich, and cut them in small square pieces. Sprinkle the pieces with the milk or wine and let them soak a short time without allowing them to become too moist. Prepare some frying batter as directed in Recipe 1863, dip the sponge cake pieces into it, and fry them in boiling fat to a golden brown colour. Drain well, sprinkle with sugar, and serve piled up on a lace-edged paper. Sufficient for 4 or 5 persons. Probable cost, 9 d. 1902. Walnut Fritters Make in the same way as Apple Fritters (Recipe 1869), using 2 table-spoonfuls of chopped walnuts instead of the apples. SOUFFLES AND SWEET OMELETS To steam a souffle place the mould containing it in a steamer, or in a saucepan with boiling water to come half-way up the sides. In the latter case it is safer to place a plate or saucer at the bottom of the saucepan, in order to raise the mould above the heat of the stove. Cook the souffle slowly and steadily the required time. If steamed too quickly it will rise rapidly without becoming firm, and will be apt to fall again when turned out. A steamed souffle is ready when it feels firm to the touch. Steamed souffles are always turned out of the moulds in which they are cooked, and a suitable sauce is poured round, never over them. A baked souffle must be cooked in a moderate and steady oven until it is well risen and firm to the touch. It is never turned out, but is served in the dish in which it is cooked. A suitable sauce may be served separately. The success of a souffle depends largely upon the thorough beating of the whites of eggs, steady cooking and quick serving. A Steamed Souffld The following are the usual proportions, and the general directions, for making a steamed souffle ; by the addition of different flavourings the various souffles take their names. 1 oz. butter. 1 oz. flour. 1 gill milk or other liquid. A pinch of salt. 3 yolks and 4 whites of eggs. 1 oz. sugar. Flavouring. Before beginning to make the souffle, prepare the tin and put on the saucepan with water, or the steamer in which it is to be cooked. REMARKS ON SOUFFLES This is a class of puddings known only by its French name, which is so generally understood that it has become an anglicised word. A souffle is a pudding which is made very light by having stiffly beaten whites of egg, or sometimes whipped cream, added to it ; and of which the basis is a cooked batter with raw yolks of eggs and some distinctive flavouring, or other ingredient which requires little cooking, added to it.