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Classic
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page 255
Stir the cream, yolks of eggs, sugar and vanilla for some time, then mix with
the beaten whites ot the eggs and bake in a quick oven.
18. Sour Cream Souffle. For 6-8 persons take 1 quart of thick spur cream, 8
eggs, 4 tablespoonfuls of flour, or 1 tablespoonful of cornstarch or 4
tablespoonfuls of grated bread, sugar, cinnamon, vanilla or instead of this
grated lemon peel and a little salt. The cream is whipped and to this are added
the yolks of eggs with the other ingredients, and then the beaten whites of the
eggs; bake for 3/4 of an hour. The batter can also be poured over cooked or
fresh fruits and in this way a good cream souffle of fruit is made.
19. Souffle with Sour Cherries. For 9-10 persons take 2/3 pound of stale wheat
bread without the crust and soak it in milk and scald it. Then stir with the
bread a piece of butter the size of an egg, add the yolks of 9 eggs, some
pounded almonds, a little lemon peel, 2-3 spoonfuls of sugar, the beaten whites
of the eggs. 1 pound of stoned cherries stirred with a little sugar and bake for
1 hour.
20.Marmalade Souffle. For 8-10 persons, take 1/2 pound of pencil or apricot
marmalade or else apple sauce, stir the juice of a lemon through it together
with the beaten whites of 12 eggs. Then fill into a buttered porcelain mould,
have the top of the souffle smooth, sprinkle with finely chopped almonds mixed
with sugar or coarsely pounded macaroons, take a knife and pierce through the
souffle to the bottom several times and bake in a hot oven. This souffle is
baked for 10-15 minutes only and must be eaten immediately, otherwise it will
fall.
21. Vienna ("Wiener") Apple Souffle. Take 30 good cooking apples, 1/2 pound of
sugar, 6 ounces of apricot marmalade, 1/4 pound of fresh butter, and wheat
bread. To the apples may be added 4 to 6 ounces of nice raisins in which rase 2
ounces less of sugar are required.
Pare the apples, quarter them, take out the core and then cut them each into 6
pieces. These apple slices are put on a slow fire with the sugar, marmalade and
butter until they are heated through, then let them
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