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Classic
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page 251
and sugar and at last the beaten whites of the eggs. Then add fruit seasoned
with sugar and cinnamon, fill into the buttered mould and bake for 1 hour.
This souffle can also be made by taking instead of the milk half cream and half
good rum or brandy and 1 ounce of butter stirred to a cream. The first may then
be omitted.
3. Sago Souffle. For 10 persons take 1/2 pound of sago,milk, 6 eggs, 3 ounces of
butter, 3 ounces of sugar, lemon peel according to taste, 2 heaping
tablespoonfuls of finely pounded almonds, mixed with 6 bitter ones.
The sago is scalded, cooked in 1 quart of milk until done and thick. Stir the
butter to a cream, and then one by one add the yolks of eggs, sugar, lemon peel,
almonds and stir into the partially cooled sago and at last the beaten whites of
the eggs.
The lemon and almonds can be omitted and the souffle is then seasoned with
vanilla. Let it bake for 1 hour.
4. Rice Souffle. For 10-12 persons take 1/2 pound of rice, 1/4 pound of butter,
8 eggs, 1/4 pound of sugar, lemon peel and cinnamon, a few sweet crackers, 1/4
pound of washed and stoned raisins and 1 quart of milk.
Scald the rice and then stir the boiling milk with it put it on the fire and
cook until done and thick, but it must not be stirred, then cream the butter,
stir into it the yolks of eggs, sugar, seasoning, and to the cooled, rice add
the rolled crackers and raisins, lightly mix through it the beaten whites of the
eggs and bake the souffle for 1 hour.
Rice souffles can be made in different ways. Instead of the lemon take pounded
almonds or vanilla, or orangeflower water, also fresh or canned fruits can be
filled into the mould and then baked.
5. Brussels Rice Souffle with Frosting. Scald 2 ounce of rice, boil it in 1
quart of milk, add sugar and lemon peel and cook until done and thick. Then stir
through it the yolks of 4 eggs and the beaten whites of the eggs and fill into
the mould with the frosting. The frosting is made in the following manner: Beat
the whites of 5 eggs to a stiff froth, stir through it 1/2 pound of Powdered
sugar and spread a buttered mould with
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