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Classic
Cook Books
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page 250
I.--Souffles
And Various Dishes Made of Macaroni and Noodles.
I. SOUFFLES.
1. Form of the Mould, etc. The mould for souffles should be treated the same as
the pudding form, buttered and sprinkled with grated bread. It may either be of
stoneware or porcelain. If you have no souffle mould, any kind of a china dish
that will stand heating will answer.
In baking, the heat should never be too low nor too intense, and if possible do
not get the heat as strong from below as from above.
A lid that will hold live embers is admirably adapted to increase the requisite
heat from the top. The mould is best placed on a small griddle which will permit
its turning without shaking the souffle. If the latter should brown on top too
soon it may be protected by covering it with paper, but the first sheet should
be buttered to prevent its adhering to the souffle.
Souffles are not turned out of the mould, but are served in the dish in which
they are baked, putting them on a plate and enveloped in a napkin.
2. Souffle of Bitter Macaroons. For 8 persons take 1 pint of milk, 1/4 pound of
bitter macaroons, 1/4 pound of grated rolls, 8 eggs, 3-4 ounces of sugar and
fresh or canned fruit according to taste. Cook the milk grated wheat bread and
macaroons until thick. When this has cooled somewhat, stir in the yolks of the
eggs
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Classic
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