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Classic
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page 252
this frosting. Bake in a hot oven until of a light brown. Then fill in the rice,
put the remaining frosting over the top and bake in a moderately hot oven until
done.
As soon as the souffle is done serve with jelly.
6. Rice Souffle with Pineapple. Cook some rice as directed in the above receipt,
stir into it sliced pineapple stewed in a sugar syrup until soft, or take canned
pineapple. Then fill the rice into a buttered souffle mould which is lined with
pounded bitter macaroons, and bake for about 1 hour. Turn the souffle out of the
mould and pour over it the following sauce, which gives this souffle a very nice
flavor: Cook 3 cooking apples of the best variety with 1 pint of sugar syrup and
white wine (6 ounces of sugar, 1/2 glassful of water, 2 g1assfuls of white wine)
until done. Strain, mix with the juice of the pineapple, cook until like jelly
and pour over the rice.
7. Chocolate Souffle. For 8-10 persons take 2 tablespoonfuls of butter and stir
until soft, add 5-6 yolks of eggs, 3 ounces of sugar, 2 ounces of grated
chocolate, a little vanilla, 6 ounces of bread soaked in milk and pressed,
stirred together and then mix with it the beaten whites of the eggs and bake the
souffle for 3/4 of an hour.
8. Grits or Rice Flour Souffle. For 10-12 persons take 1/2 pound of rice flour,
a little over a pint of milk, 1/4 pound of butter, 2 heaping tablespoonfuls of
lard or 6 ounces of butter, 7 eggs, 3 ounces of sugar, 6-8 pounded bitter
almonds and a little salt.
Let the rice flour, milk and some of the butter boil until done and very thick,
then stir the remaining butter to a cream add the yolks of eggs, sugar, almonds,
salt, the cooled rice flour, and, when this is all stirred together, add the
beaten whites of the eggs. If the souffle is to be particularly nice, mix fruit
jelly or marmalade through it when filling into the mould. The souffle is baked
for 1 hour; serve in the mould and sprinkle over it sugar and cinnamon.
9. Flour Souffle. For 12-14 persons take the same ingredients as given in H, No.
18, for cream pudding and bake 1 hour. Put 1/4 pound of bitter macaroons
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