Cookery for every household

Take some very ripe fresh apricots, wipe and halve them, take out the stones and rub through a fine sieve sufficient to make the required quantity of puree. Put the sugar into a saucepan with enough water to moisten it and boil it to the crack, or to 300° F. Add to it the fruit puree and mix well, flavouring with a little liqueur if desired. Beat the whites of eggs in a basin to a very stiff froth, and pour the apricot mixture slowly on to them, stirring all the time. Grease and sugar a fireproof souffle dish and half fill it with the mixture. Bake in a moderate oven until well risen and firm to the touch. When ready, sprinkle with sugar and serve at once. Note.— Other fruit souffles may be made in the same way. Time to bake, 15 to 20 minutes. Sufficient for 4 to 6 persons. Probable cost, 8 d. 1908. Banana SoufflO (Souffl6 aux Bananes) \ doz. bananas. 3 eggs. Sugar. 1 lemon. Choose ripe bananas. Peel them and rub them through a sieve with a silver spoon. Add to the pulp the grated rind and juice of one lemon, sugar to taste, and the yolks of the three eggs. Mix well, and lastly stir in the whites of the eggs beaten to a very stiff froth. Pour the mixture into a well-greased souffle dish and bake in a good oven until well risen and firm to the touch. Sprinkle with sugar and serve at once. Note. — Orange juice or a glass of wine may be used instead of the lemon flavouring. Time to bake, about 20 minutes. Sufficient for 4 or 5 persons. Probable cost, 8 d. 1909. Chestnut Souffl6 (SoufflS aux Matrons) 2 doz. chestnuts. \ pt. milk. 2 table-sps. cream. A few drops of vanilla. 3 oz. sugar. 4 whites of eggs. Wash the chestnuts, make a slit in each and boil them in water about 10 minutes. Then remove the shell and inner skin. Put them into a saucepan with the milk and cook them slowly until quite soft. Sieve them with the milk in which they have been cooked and stir the puree until quite smooth. Add sugar, flavouring, and the cream lightly whipped. Whisk the whites of the eggs to a stiff froth and stir them in lightly at the last. Pour the mixture into a greased souffle dish, dredge it with sugar, mark across with a knife, and bake in a moderate oven until nicely browned and well risen. Time to bake, 20 to 30 minutes. Sufficient for 4 or 5 persons. Probable cost, 10 d. 1910. Chocolate Souffle, Steamed (Souffle au Chocolat) 1 oz. butter. 1 oz. flour. 1 gill milk. 1 oz. sugar. 2 oz. chocolate. Grate or shred the 3 yolks and 4 whites of eggs. A pinch of salt. Vanilla flavouring, chocolate, dissolve it in the milk until quite smooth, and strain into a cup or basiu. Then make and cook the souffle according to general directions given for a Steamed Souffle on p. 425, using the chocolate and milk as the gill of liquid. Serve with chocolate, custard, or any other suitable sauce. Notes. — This souffle may be baked instead of steamed. If unsweetened chocolate is used, take rather less of it and add a little more sugar. Time to steam, .V to £ hour. Sufficient for 3 or 4 persons. Probable cost, 8 d. or 9 d. 1911. Chocolate Soufflg, Baked (Souffl6 au Chocolat) 2 or 3 oz. chocolate. 1 gill of milk. h oz. potato flour. 1 table-sp. cream. 3 yolks of eggs. 4 whites of eggs. A few drops of vanilla. 2 oz. castor sugar.