One-half pound prunes boiled thoroughly, chopped very fine;
crack the stones and chop the nuts very fine and add to the
prunes whites of six eggs beaten stiff; add two cups of powdered
sugar✪ Prune Souffle and beat again. Mix prunes and nuts with whites of eggs
and sugar very slowly with spoon. Put mixture in baking pan
and bake fifteen minutes in moderate oven.
Mrs. Isaac G. Lombard.
Sponge Souffle.
One-fourth cup sugar, one-half cup flour, one pint boiled
milk, one-fourth cup butter, yolks five eggs, whites five eggs✪ Sponge Souffle;
mix sugar and flour together, wet with a little cold milk; stir
into the boiling milk; cook and mix until thick and smooth; add
melted butter; when well mixed stir it into yolks of eggs, which
are well beaten; last, fold in the whites which are stiffly beaten;
bake in a well buttered dish in a pan of boiling water for twenty
or thirty minutes; do not jar; serve immediately with creamy
sauce. Gertrude Webster.
Creamy Sauce.
One-fourth cup butter, one-half cup powdered sugar, one-
half cup cream, one teaspoon vanilla✪ Creamy Sauce; cream butter, add sugar
slowly and cream it; then add vanilla and the cream slowly.
Just before serving place over hot water to melt creamy, not
oily; cool and re-heat if oily. Gertrude Webster.
Cheese Souffle.
Put two tablespoons butter in sauce pan over the fire, add
one tablespoon of flour; rub together until smooth, then add one
cup milk, half teaspoon salt, a dash cayenne pepper, the yolks
of three eggs well beaten and one cup of grated cheese; set
away to cool; when cool, add whites of eggs beaten stiff; turn
into a buttered dish, bake twenty-five or thirty minutes and
serve at once. Mrs. Matt W. Pinkerton;
15
230
New Century Cook Book.
Date Souffle.
Take a heaping cup of dates or prunes (if prunes, soak
about one-half hour in cold water), stone them, cut up in small
pieces, sprinkle two or three tablespoons sugar over them; beat
the whites of five eggs to a stiff froth and sweeten with pulver-
ized sugar; mix all together and bake a light brown. Serve cold
with whipped cream sweetened and flavored.
Miss Flora Sauer.
Pineapple Souffle.
One can of sliced pineapple or one whole, one-fourth pound
raisins (seeded), one-half dozen figs, chopped; two ounces citron,
sliced thin; one-fourth pound sugar; one teaspoonful corn starch.
Cook the raisins and citron five or six minutes in the juice of
the pineapple, to which the sugar has been added. If fresh
pineapple has been used boil peeling a few minutes and strain;
then mix corn starch with a little water and stir in, set back
on stove well covered to steep. When all is ready soak the
the pineapple in the hot mixture for a few minutes. Have
ready a large, hot platter; lay the pineapple in two or three
rows on the dish, put the raisins and citron between each layer
and on sides, and occasionally a piece of fig; then pour over
whole sauce in which all was cooked and serve hot.
Mrs. G. M. Dugan.
Custard Souffle. ✪ Cheese Souffle
Page 117 · 7 recipe records on this page
Presented as published in 1899. 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
One-half pound prunes boiled thoroughly, chopped very fine; crack the stones and chop the nuts very fine and add to the prunes whites of six eggs beaten stiff; add two cups of powdered sugar and beat again. Mix prunes and nuts with whites of eggs and sugar very slowly with spoon. Put mixture in baking pan and bake fifteen minutes in moderate oven.
Mrs. Isaac G. Lombard.
Sponge Souffle.
One-fourth cup sugar, one-half cup flour, one pint boiled milk, one-fourth cup butter, yolks five eggs, whites five eggs; mix sugar and flour together, wet with a little cold milk; stir into the boiling milk; cook and mix until thick and smooth; add melted butter; when well mixed stir it into yolks of eggs, which are well beaten; last, fold in the whites which are stiffly beaten; bake in a well buttered dish in a pan of boiling water for twenty or thirty minutes; do not jar; serve immediately with creamy sauce. Gertrude Webster.
Creamy Sauce.
One-fourth cup butter, one-half cup powdered sugar, onehalf cup cream, one teaspoon vanilla; cream butter, add sugar slowly and cream it; then add vanilla and the cream slowly. Just before serving place over hot water to melt creamy, not oily; cool and re-heat if oily. Gertrude Webster.
Cheese Souffle.
Put two tablespoons butter in sauce pan over the fire, add one tablespoon of flour; rub together until smooth, then add one cup milk, half teaspoon salt, a dash cayenne pepper, the yolks of three eggs well beaten and one cup of grated cheese; set away to cool; when cool, add whites of eggs beaten stiff; turn into a buttered dish, bake twenty-five or thirty minutes and serve at once. Mrs. Matt W. Pinkerton;
New Century Cook Book.
Date Souffle.
Take a heaping cup of dates or prunes (if prunes, soak about one-half hour in cold water), stone them, cut up in small pieces, sprinkle two or three tablespoons sugar over them; beat the whites of five eggs to a stiff froth and sweeten with pulverized sugar; mix all together and bake a light brown. Serve cold with whipped cream sweetened and flavored.
Miss Flora Sauer.
Pineapple Souffle.
One can of sliced pineapple or one whole, one-fourth pound raisins (seeded), one-half dozen figs, chopped; two ounces citron, sliced thin; one-fourth pound sugar; one teaspoonful corn starch. Cook the raisins and citron five or six minutes in the juice of the pineapple, to which the sugar has been added. If fresh pineapple has been used boil peeling a few minutes and strain; then mix corn starch with a little water and stir in, set back on stove well covered to steep. When all is ready soak the the pineapple in the hot mixture for a few minutes. Have ready a large, hot platter; lay the pineapple in two or three rows on the dish, put the raisins and citron between each layer and on sides, and occasionally a piece of fig; then pour over whole sauce in which all was cooked and serve hot.
Mrs. G. M. Dugan. Custard Souffle.
Records on this page
Prune SouffleSponge SouffleCreamy SauceCheese SouffleDate SoufflePineapple SouffleCustard Souffle