Line a pudding basin with half a pound of suet paste
made as in the foregoing, then cut some cooking apples
in quarters, peel, core, and fill -the basin with them, add
two or three cloves and a little chopped lemon peel, spread
a layer of moist sugar✪ Apple Pudding. Cover the apples with paste, then
tie the top with a cloth. Boil and serve the pudding as
directed above.
880. PANCAKES.
Mix half a pound of flour in a basin with a tablespoonf ul
of pounded sugar, a small pinch of salt, a gill of milk,
and three eggs. Melt two ounces of butter in a stewpan
with three gills of milk✪ Pancakes on the fire, and add it gradually
4IO PRACTICAL HOUSEHOLD COOKERY.
to the paste in the basin, so as to make a smooth batter ;
if found to be too thick, a little more milk must be added ;
melt a quarter of a pound of fresh butter in a small stew-
pan, and keep it bj the side of the fira Warm a pancake-
pan, butter it with a brush dipped in the melted butter,
then pour in some of the batter so as to cover the bottom
of the pan when spread. F17 the pancake until it is
coloured on one side, then toss it over to colour it on the
other side; when done, slip on to a hot dish, shake over
some sifted sugar, and roll it up. Bepeat the same thing
till all the batter is used up; lay the pancakes in close
circular order in double or treble rows, and serve them
very hot, with some cut lemons on a plata
Note, — ^The batter can be flavoured with a dessert-
spoonful of orange-flower water.
881. PANCAKES WITH JAM.
Prepare a batter as in the foregoing, and as each pancake
id fried spread any kind of jam upon it, roll it up, and
place on a dish in the oven; when all the pancakes are
fried, sprinkle some pounded sugar over them, glaze them
with a red-hot salamander, dish up on a napkin as before
described, and serve.
882. OMELET SOUFFLl
Separate the whites of six eggs from the yolks, put the
whites in the egg-bowl, and the yolks in a basin with a
quarter of a pound of pounded sugar and a teaspoonful of
orange-flower water✪ Omelet Soufflé or any other essence, or the grated
peel of a lomon ; mix these well with a wooden spoon for
five minutes, then whip the white of the eggs to a firm froth
and mix them lightly with the yolks, after which butter a
silver or baking-dish, pour the egg mixture over as lightly
as possible, smooth over in the form of a dome with a
PRACTICAL HOUSEHOLD COOKERY. 411
knife, and put it in a moderatelj-heated oven to bake for
ten or twelve minutes ; when ready shake over the omelet
some pounded sugar, and send it immediately to the table.
Nate, — ^All souffles should, as soon as taken out of the
oven, be at once sent to the table, and in order that this
should be done with success, the servant must wait in the
kitchen for it, otherwise if the souffle is left too long, even
in the oven^ it will collapse and get spoiled.
883. CHOCOLATE SOUFFLI
Break a quarter of a pound of chocolate into pieces, put
it in a stewpan over the fire with a gill of milk, and work
with a wooden spoon to a smooth paste, then add a
quarter of a pound of fiour, two ounces of pounded sugar,
a small pinch of salt, and three gills of milk. Stir this to
a nice batter, then add the yolks of six eggs✪ Chocolate Soufflé, two at a time,
and mix well, after which whisk the whites of six eggs into
a firm froth, and add them lightly with the paste ; butter
a dish as in the previous number, pour the batter into it,
and arrange it as described in the foregoing ; then put it
in the oven to bake for about twenty minutes, sprinkle over
some sifted sugar, and serve the souffle at once.
884. VANILLA SOUFFL& ✪ Vanilla Soufflé
Page 181 · 9 recipe records on this page
Presented as published in 1891. 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
Line a pudding basin with half a pound of suet paste made as in the foregoing, then cut some cooking apples in quarters, peel, core, and fill -the basin with them, add two or three cloves and a little chopped lemon peel, spread a layer of moist sugar. Cover the apples with paste, then tie the top with a cloth. Boil and serve the pudding as directed above.
880. PANCAKES.
Mix half a pound of flour in a basin with a tablespoonful of pounded sugar, a small pinch of salt, a gill of milk, and three eggs. Melt two ounces of butter in a stewpan with three gills of milk on the fire, and add it gradually
to the paste in the basin, so as to make a smooth batter ; if found to be too thick, a little more milk must be added ; melt a quarter of a pound of fresh butter in a small stewpan, and keep it by the side of the fira Warm a pancake-pan, butter it with a brush dipped in the melted butter, then pour in some of the batter so as to cover the bottom of the pan when spread. Fry the pancake until it is coloured on one side, then toss it over to colour it on the other side; when done, slip on to a hot dish, shake over some sifted sugar, and roll it up. Bepeat the same thing till all the batter is used up; lay the pancakes in close circular order in double or treble rows, and serve them very hot, with some cut lemons on a plate
Note, — ^The batter can be flavoured with a dessertspoonful of orange-flower water.
881. PANCAKES WITH JAM.
Prepare a batter as in the foregoing, and as each pancake is fried spread any kind of jam upon it, roll it up, and place on a dish in the oven; when all the pancakes are fried, sprinkle some pounded sugar over them, glaze them with a red-hot salamander, dish up on a napkin as before described, and serve.
882. OMELET SOUFFLl
Separate the whites of six eggs from the yolks, put the whites in the egg-bowl, and the yolks in a basin with a quarter of a pound of pounded sugar and a teaspoonful of orange-flower water or any other essence, or the grated peel of a lemon ; mix these well with a wooden spoon for five minutes, then whip the white of the eggs to a firm froth and mix them lightly with the yolks, after which butter a silver or baking-dish, pour the egg mixture over as lightly as possible, smooth over in the form of a dome with a
knife, and put it in a moderately-heated oven to bake for ten or twelve minutes ; when ready shake over the omelet some pounded sugar, and send it immediately to the table.
Nate, — ^All souffles should, as soon as taken out of the oven, be at once sent to the table, and in order that this should be done with success, the servant must wait in the kitchen for it, otherwise if the souffle is left too long, even in the oven, it will collapse and get spoiled.
883. CHOCOLATE SOUFFLI
Break a quarter of a pound of chocolate into pieces, put it in a stewpan over the fire with a gill of milk, and work with a wooden spoon to a smooth paste, then add a quarter of a pound of flour, two ounces of pounded sugar, a small pinch of salt, and three gills of milk. Stir this to a nice batter, then add the yolks of six eggs, two at a time, and mix well, after which whisk the whites of six eggs into a firm froth, and add them lightly with the paste ; butter a dish as in the previous number, pour the batter into it, and arrange it as described in the foregoing ; then put it in the oven to bake for about twenty minutes, sprinkle over some sifted sugar, and serve the souffle at once.
884. VANILLA SOUFFL&
Records on this page
Pancakes with JamApple PuddingPancakesOmelet SouffléChocolate SouffléChocolate SouffléVanilla SouffléCheese SouffléRice Soufflé