Practical household cookery

Boil a pint of milk and let it get cold, then mix with it a quarter of a pound of flour, three ounces of sugar, two ounces of vanilla sugar, and a small pinch of salt. Stir this over the fire until it boils ; then withdraw the stewpan from the fire, add the yolks of six eggs, mixing in only two at a time, and when properly mixed add the whites of the eggs previously whisked firm, and proceed to bake the souffle as described for chocolate souffle, and serve quickly. 885. COFFEE S0UFFL£. Put a quarter of a pound of roasted coffee beans into a stewpan with a pint and a half of boiling milk, let it boil for two minutes ; cover the stewpan closely, and let it thus stand for an hour, after which strain the milk through a pointed strainer, and with it proceed to make a batter as described for vanilla souffle with similar ingredients, but omit the vanilla sugar; bake and serve the souffle in the same way. 886. CHEESE SOUFFL^. Grate a quarter of a pound of Parmesan cheese, and half that quantity of Gruyère cheese ; mix a quarter of a pound of flour in a stewpan over the fire with a pint of milk, a teaspoonful of salt, and two pinches of pepper until it boils, then withdraw the stewpan ; mix in the grated cheese and the yolks of six eggs, added two at a time. Whip the whites of the six eggs very fine, mix them lightly to the paste, and pour into a buttered dish to bake in a moderately-heated oven for about twenty minutes, and serve immediately as previously described. 887. RICE SOUFFLE. Wash a quarter of a pound of Italian rice, then drain and put it in a stewpan, with a pint and a half of milk, a quarter of a pound of sugar, two ounces of vanilla sugar, and a pinch of salt. Simmer the lot very gently for an hour, afterwards let the rice cool a little, and mix in the yolks of six eggs, one at a time. Whip firm the whites of the six eggs, and mix them lightly in the rice ; then pour the lot into a buttered dish, and put it in a moderately-heated oven to bake for twenty minutes. Shake some sifted sugar over the souffle, and serve at once. 888. OMELET WITH RUM. Break six eggs in a basin, add a teaspoonful of pounded sugar, and a small pinch of salt, beat these with a fork, and fry the omelet as described in No. 253. When cooked, fold on a dish. Sprinkle some sugar over the omelet, glaze with a red-hot iron poker, pour a gill of hot rum over, set fire to it, and serve alight. 889. OMELET WITH APRICOT JAM. Break six eggs as in No. 838, add a good pinch of pounded sugar and a small one of salt, beat, and fry the omelet with two ounces of good butter, as described ; before folding lay three spoonfuls of apricot jam in the centre, then fold the sides of the omelet over the jam, turn it on a hot dish, sprinkle over with sugar, pass a red-hot iron or poker over it, and serva Note, — Any kind of jam or preserve may be substituted for apricot jam, and sweet omelets should be served rather moist in the centre. 840. {SNOW EGGS. Boil a quart of milk in a stewpan, with two ounces of sugar and the grated peel of a lemon. Meanwhile break six eggs, put the yolks in a basin and the whites in the egg-bowl, whip to a firm froth, then mix in a quarter of a pound of sifted sugar, and with a spoon drop some of this mixture, about the size of an egg into the boiling milk. When six spoonfuls have thus been dropped, put the stewpan by the side of the fire, and let the contents simmer for four minutes, turning the whites over when they are set, on one side, and when quite firm, on both sides, drain them on a sieve ; repeat the process till all the white mixture is used ; let the milk cool a little to make a plain custard