The Swedish, French, American cook book

How to Make It. Put butter in a pan, add the flour, stir until dissolved, add boiling milk, then brandy, and chocolate (cut up fine), a pinch of salt. Take off the stove and let stand to get cold. When cold, separate yolks from whites. Beat the yolks with the sugar to a souffle, add to the chocolate mixture. Beat the whites stiff and add carefully. Butter and sugar a souffle dish, fill, sprinkle sugar on the top, bake in hot water in the oven — uncovered — from thirty to forty-five minutes. When taken out of the hot water, let it go right to the table. Serve with foam sauce or any wine sauce. 'Almond Souffle ( Amandes soufflees ) One and a half cups milk, one tablespoon butter, one tablespoon flour, two tablespoons sherry, a small pinch of salt, four table¬ spoons almond paste, four eggs, five tablespoons sugar. How to Make It. Put the milk on the stove to get hot. Put the butter in a saucepan, then add the flour, milk, sherry, salt, and almond paste (or finely chopped almonds); leave to get cold. In the meantime, stir the yolks to a souffle with five tablespoons sugar and add to the mixture, beat the whites of the eggs to a meringue, and add. Mix very carefully. Butter and sugar a deep form or souffle dish and fill, sprinkle sugar on top, put in a pan of boiling water and bake — uncovered — from twenty to thirty minutes according to the heat of the oven. Send in hot water up to the pantry. There it should be put in a silver dish and served immediately with a cold foam sauce. Brandy Souffle ( Cognac souffle) Three eggs, four tablespoons powdered sugar, two tablespoons brandy, a small pinch of salt. Stir yolks, sugar, and salt to a souffle; add brandy; beat whites of eggs very stiff, add carefully. Butter a souffle dish, sprinkle with sugar, fill, sprinkle sugar on the top. Bake in hot water from twenty to twenty-five minutes, send up to the pantry in hot water until ready to serve, then take out, put in a silver dish, and serve with cold foam sauce. Peach Souffle ( Peches soufflees) Take one cup mashed peaches — fresh, canned, or glassed. Put one heaping tablespoon flour in a saucepan with cup hot milk and three tablespoons brandy, beat until nice and smooth, add the peaches, let come to a boil, take off the stove, leave until cold. Beat three-quarters cup sugar with yolks of three eggs to a souffle, add to the mixture; last add the whites of the eggs — well beaten. Put in a souffle dish that has been well buttered, sprinkle wtih powdered sugar, putin hot water, bake in oven from fifteen to twentyfive minutes — according to heat of the oven. Serve hot with a peach foam sauce. Orange Souffle ( Orange souffle) a la Ericsson Hammond Put in a saucepan on the stove the juice of three oranges and the rind of one with one cup water. When hot, put one table¬ spoon butter in a pan, add one heaping tablespoon flour, mix well, add the orange juice and water, stir until it becomes smooth; leave until cold, add the yolks of four eggs that have been stirred with five tablespoons sugar to a souffle, last add whites of the eggs — well beaten. Butter and sugar a souffle dish well, put at the bottom of it the meat of one to two oranges — cut in small dices; put the souffle on top. Sprinkle with sugar. Bake in oven until raised and well browned on top. Serve immediately with foam sauce.