Cookery for every household

Bake the apples in the oven until they are thoroughly cooked. Then scoop out all the soft inside and rub this pulp through a hair sieve. Put the sugar, lemon rind and yolks of eggs into a medium-sized basin, and beat them together with a wooden spoon until of a creamy consistency ; then add the apple pulp, and mix all together. Beat the whites of the eggs to a stiff froth, and stir them lightly in at the last. Pour the mixture into a greased china souffle dish or pie dish, and bake in a moderate oven until well risen and firm to the touch. When ready, sprinkle with sugar and serve as quickly as possible. Time to bake, about 20 minutes. Sufficient for 3 or 4 persons. Probable cost, 6 d. 1905. Apricot Soufflg, Steamed (Souffle aux Abricots) 1 oz. butter, 1 oz. flour. 1 oz. castor sugar. 1 gill apricot puree. 3 yolks of eggs. 2 or 3 drops of carmine or cochineal. 4 whites of eggs. A pinch of salt. A squeeze lemon juice. First prepare the puree by rubbing some tinned apricots through a hair sieve. Use some of the syrup from the tin along with the apricots so as not to have the pur6e too thick. Fresh apricots may be used in place of the tinned, but these would require to be stewed first with a little water and sugar. In making the souffle, proceed exactly according to directions given for a Steamed Souffle (see p. 425), using the gill of apricot puree as the gill of liquid. Before mixing in the whites, add a squeeze of lemon juice, and just enough carmine or cochineal to make the mixture a peachy colour. Pour the mixture into a prepared souffle tin, cover with greased paper, and steam slowly and steadily until well risen and firm to the touch. Turn out carefully, and serve at once with apricot, custard, or wine sauce poured round it. Note. — Other fruit purees may be used in the same way. Time to steam, J to § hour. Sufficient for 4 or 5 persons. Probable cost, 9 d. 1906. Apricot Souffle (Baked), 1 (Souffle aux Abricots) 4 whites of eggs. 5 or 6 tinned apricots. Vanilla or other flavouring. A pinch of salt. Put the yolks of eggs and sugar into a basin, and work them together with a wooden spoon until of a creamy consistency. Then add the rice flour and the salt, and mix again. Add the apricot syrup by degrees, stirring all the time, and turn the mixture into a saucepan. Cook over a gentle fire, stirring all the time, until almost boiling ; then remove at once, and stir until slightly cooled. Add the apricots, cut in small pieces, and the flavouring. (A little liqueur, maraschino, or noyeau is an improvement.) Beat the whites to a stiff froth, and stir them lightly in at the last. Arrange the mixture on a flat fireproof dish in the form of a dome. Mark the sides with the back of a fork, and bake in a slow oven. Serve on a dish with a folded and warmed serviette under it. Some apricot sauce may be served separately. Time to bake, 20 to 30 minutes. Sufficient for 4 or 5 persons. Probable cost, 8 d. oz. castor sugar. | oz. rice flour. 1 gill syrup from apricots. 3 yolks of eggs. 1907. Apricot Souffle (Baked), 2 (SoufflG aux Abricots) 1| gills apricot puree. i A little water. 3 oz. sugar. I 4 whites of eggs.