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Classic
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cook until done. When taking juicy fruits, such as sour cherries,
huckleberriess, currants, ect., grated wheat bread is mixed with the fruit, and
according to their acidity add the required amount of sugar.
24. Apple Souffle. Another style. Take 2 soupplatefuls of apple marmalade, 1/4
pound of butter the yolks of 8 eggs, 1 1/2 pounds of grated wheat bread sugar
and cinnamon, stir the beaten whites of the eggs through the batter and bake in
a buttered mould for 1 1/4 hours. For 10 persons.
25. Chestnut Souffle. Remove the shell from about 2 1/4 pounds of chestnuts, put
them into boiling water until they can be freed from their outer skin, cook in 1
quart of milk until soft and then press them through a sieve. Stir 4
tablespoonfuls of butter to a cream, add the yolks of 10 eggs, the strained
chestnuts, 5 ounces of sugar, 6 tablespoonfuls of Marascino, Curaçao or other
fine liquor, and then lightly stir through it the beaten whites of the eggs.
Bake the souffle for 3/4 hour in the oven and serve immediately.
26. Leipzig Punch Souffle. For 8 persons take 12 eggs, 5 ounces of sugar, 1
lemon, a glassful of rum, stir the eggs and sugar to a cream, add the lemon
juice, and if liked the grated rind of a lemon, ruin, and then the froth of the
eggs beaten lightly through it; bake the souffle in a hot oven for 10 minutes
and serve. The souffle must be of a yellow color on all sides, the inside soft
like cream. Omitting the rum and taking the lemon peel and juice only, makes a
very nice lemon souffle.
27. Rice and Apple Souffle. For 18-20 persons take 1/2-3/4 pound of rice, milk,
4-6 ounces of sugar, 3-5 ounces of butter, 4-6 eggs, 12-14 good cooking apples,
wine, lemon and an orange.
Boil the scalded rice in milk with a piece of butter until tender. Then cook the
pared apples--cut into halves--in water, wine, sugar, lemon juice and peel of
the lemon, until done, but they must remain whole then, out of the itrice, add
to the juice enough sugar so that it will cook to a jelly, and then add the
juice of an orange to this. Stir the remaining butter
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