until the creased lines A and P to the point O overlap
each other ; this will bring the creased line £ to D upon
the upper open part of the cone, leaving the long point of
paper towards B projecting above the upper opening of 'the
cone ; turn the point down inside the cone, and it will keep
the entire cone in form as shown in Fig. 2 ; the tip may
be cut off, forming the semicircular line marked X I^,
through which opening the icing passes out of the cone.
After the cone is filled with icing to within about a third
454 PRACTICAL AMERICAN COOKERY.
of the top, the top is folded down, as shown in Fig. 3, in
such a way as to enclose the icing: then, by holding the
full cone in the left hand, with the tip or bottom prpjecting
beyond the thumb and forefinger, the icing can be pressed
out at the tip by using the thumb, of the right hand* to force
it downward in the cone. As the icing softens paper, it is
well to use a rather stiff kind, and to make at least half a
dozen cones before beginning to ice a cake. Small bags
piay be made of thick cotton cloth, with suitable metal tips
fastened at the lower pointed end, to use for icing cakes.
OMELETTE SOUFFLE.
An omelette souffle properly made is one of the most deli-
cious of hot sweets. It is not difficult to make after its
principles are understood, and yet it is seldom well made by
ordinary cooks. Many dishes made from mixtures which
contain flour and milk are called by the name of this one,
but they are m no way entitled to such distinction. The
true omelette souffle contains only eggs, sugar, and the
chosen flavoring. A tin-lined copper souffle-^zn, or a thick
enamelled metal dish, which will quickly heat, and remain
hot after it is taken from the oven, is required for cooking
the omelet ; spread the pan with cold butter, and see that
the oven is quite hot before the omelet is made. Put in a
quart bowl the yolks of three raw eggs, six heaping table-
spoonfuls of pulverized sugar, and a teaspoonful of any good
flavoring essence or cordial, and beat them to a smooth
cream ; beat the whites of six eggs✪ Omelette Souffle to a stiff froth, and then
quickly and lightly put the yolks and sugar with the whites.
This part of the operation requires a quick, deft hand. The
yolks should be poured in the centre of the whites, and then
cut down through, rather than beaten or stirred ; by hold-
ing the spoon in the right hand with the bowl outward, and
cutting down into the whites with its edge, an inward and up-
SECOND-COURSE SWEETS. 455
ward turn of the right wrist will bring the spoon out again
on the top of the whites ; repeat this cutting down and turn-
ing motion rapidly and lightly until the omelet is mixed ;
then as rapidly and lightly put the omelet into the pan in
which it is to be baked, dust it over with powdered sugar,
place it in the oven, and bake it until it is delicately
browned, which will be in about ten minutes if the oven is
moderately hot. Do not begin to make the souffle until
about twenty minutes before it is needed at the table. It is
better to have the guests wait for it than to have it ruined
by standing after it is done. Send it to the table directly it
is taken from the oven, slipping the souffle-'pa.n on a hot plat-
ter. Some cooks hold a hot salamander over a souffle in
carrying it to the dining-room.
ALMOND SOUFFlA ✪ Almond Souffle
Page 243 · 2 recipe records on this page
Presented as published in 1885. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
until the creased lines A to O and B to P overlap each other ; this will bring the creased line £ to D upon the upper open part of the cone, leaving the long point of paper towards B projecting above the upper opening of 'the cone ; turn the point down inside the cone, and it will keep the entire cone in form as shown in Fig. 2 ; the tip may be cut off, forming the semicircular line marked X I^, through which opening the icing passes out of the cone. After the cone is filled with icing to within about a third
of the top, the top is folded down, as shown in Fig. 3, in such a way as to enclose the icing: then, by holding the full cone in the left hand, with the tip or bottom projecting beyond the thumb and forefinger, the icing can be pressed out at the tip by using the thumb, of the right hand* to force it downward in the cone. As the icing softens paper, it is well to use a rather stiff kind, and to make at least half a dozen cones before beginning to ice a cake. Small bags piay be made of thick cotton cloth, with suitable metal tips fastened at the lower pointed end, to use for icing cakes.
OMELETTE SOUFFLE.
An omelette souffle properly made is one of the most delicious of hot sweets. It is not difficult to make after its principles are understood, and yet it is seldom well made by ordinary cooks. Many dishes made from mixtures which contain flour and milk are called by the name of this one, but they are m no way entitled to such distinction. The true omelette souffle contains only eggs, sugar, and the chosen flavoring. A tin-lined copper souffle-pan, or a thick enamelled metal dish, which will quickly heat, and remain hot after it is taken from the oven, is required for cooking the omelet ; spread the pan with cold butter, and see that the oven is quite hot before the omelet is made. Put in a quart bowl the yolks of three raw eggs, six heaping tablespoonfuls of pulverized sugar, and a teaspoonful of any good flavoring essence or cordial, and beat them to a smooth cream ; beat the whites of six eggs to a stiff froth, and then quickly and lightly put the yolks and sugar with the whites. This part of the operation requires a quick, deft hand. The yolks should be poured in the centre of the whites, and then cut down through, rather than beaten or stirred ; by holding the spoon in the right hand with the bowl outward, and cutting down into the whites with its edge, an inward and up-
ward turn of the right wrist will bring the spoon out again on the top of the whites ; repeat this cutting down and turning motion rapidly and lightly until the omelet is mixed ; then as rapidly and lightly put the omelet into the pan in which it is to be baked, dust it over with powdered sugar, place it in the oven, and bake it until it is delicately browned, which will be in about ten minutes if the oven is moderately hot. Do not begin to make the souffle until about twenty minutes before it is needed at the table. It is better to have the guests wait for it than to have it ruined by standing after it is done. Send it to the table directly it is taken from the oven, slipping the souffle-'pa.n on a hot platter. Some cooks hold a hot salamander over a souffle in carrying it to the dining-room.
ALMOND SOUFFlA
Records on this page
Omelette SouffleAlmond Souffle