Harper's cook book encyclopædia

Raisin Souffle. — Seed a cupful of raisins, wash them carefully, and chop them coarsely. Pour upon them a table-spoonful of brandy or two table-spoonfuls of sherry. Let them stand in this for half an hour. Beat the whites of seven eggs to a stiff meringue with seven tablespoonfuls of powdered sugar. Stir in the raisins and liquor, turn all into a buttered pudding-dish, and bake in a steady oven for half an hour. Rice - and - apple Souffle. — Pick over carefully Vz lb. of the whitest rice ; blanch it in boiling water ; drain it well, and put it on to boil, with milk sufficient to cover it, a small piece of stick cinnamon, a little grated lemon - peel and grated nut- meg; let it boil until the milk is absorbed, or longer if needful, adding a little more milk. When it is ready to take up, remove the cinnamon, add sugar to make it not quite sweet enough ; rub the white of an egg around the sides and bottom of a glass bowl ; when the rice is cool, turn it into the dish, heaping it up at the sides until it reaches the top of the bowl and is about an inch and a half thick at bottom and sides ; the white of the egg makes it adhere to the bowl and leaves a space for the marmalade. Egg the rice on the inside; pour in apple marmalade, or a fresh sauce from green apples, sweetened, and flavored with lemon ; beat light the whites of three or four eggs, drop them on the top, as you would on floating-island, a spoonful at a time ; sift flour-sugar on the top, and brown with a salamander or a hot shovel. It may be eaten with sauce or a custard. Salmon Souffle. — Mix 2 ozs. each of butter and flour together in a small saucepan, and set over the fire; add a pint and a half of rich milk, let come to a boil, stir in the beaten yolks of three eggs, with pepper, salt, a dash of cayenne, and a teaspoonful of tarragon vinegar. Take from the fire, and mix in carefully 3^ ozs. of cold boiled (or canned) salmon, which has been picked free of bone and skin, and rubbed to a paste with the stiffly beaten whites of the eggs. Turn the souffle into a greased tin or souffle-case, dredge the top with grated bread-crumbs, lay over bits of butter, and set into the oven to bake for thirty minutes. Souffle Pudding-. — Melt 1 oz. of butter in a stewpan, stir in */z oz. of flour and 1 oz. of sifted sugar; mix well together, add a gill of milk, and stir over the fire with a wooden spoon until it boils and is thick. Take the stewpan off the fire, beat up the yolks of three eggs with half a teaspoonful of extract of vanilla, and stir a little at a time into the paste. Spinach Souffle Stock Put a small pinch of salt to the whites of four eggs, whip them as stiff as possible, and stir lightly into the pudding, which pour immediately into the prepared mould. Have ready a saucepan with enough boiling water to reach a little way up the tin, which is best placed on a trivet, so that the water cannot touch the paper band. Let the pudding steam very gently for twenty minutes, or until it is firm in the middle and will turn out. Serve with any dainty sauce.