Part 9 (2/2)

413. +Peach Soufle.+-- Pare, quarter and stew 1 dozen large, ripe peaches in cup water and 1 cup sugar; when done press them through a sieve and add a little more sugar if not sweet enough; mix with the yolks of 6 eggs and lastly the beaten whites of the eggs; bake in a well b.u.t.tered dish 40 minutes. Another way is to omit the yolks of the eggs and take only the beaten whites, cherries, huckleberries and blackberries. Currants and raspberries can also be used the same way.

414. +Apricot Soufle.+-- Take a can of California apricots, press them through a sieve, add the syrup and if necessary a little more sugar; mix with 1 cup zwieback crumbs the yolks of 6 eggs and lastly the beaten whites of the eggs; put this into a b.u.t.tered dish and bake 40 minutes.

415. +Farina Soufle (Vienna art).+-- Put 1 pints milk with 1 tablespoonful b.u.t.ter over the fire; as soon as it boils stir in 6 ounces farina; stir over the fire until it has formed into a smooth paste and loosens itself from bottom of saucepan; transfer this paste to a dish; when cold stir pound b.u.t.ter to a cream, add 4 tablespoonfuls sugar, by degrees the yolks of 8 eggs and the farina paste; add lastly the grated rind of 1 lemon and the whites of the eggs, beaten to a stiff froth; fill the mixture into a b.u.t.tered pudding dish and bake hour; serve with fruit or wine sauce.

416. +Farina Soufle (Italian art).+-- Prepare farina the same as in preceding recipe; when cold stir pound b.u.t.ter with 5 tablespoonfuls sugar to a cream; add by degrees the yolks of 9 eggs and the boiled farina; flavor with the rind of 1 lemon; add lastly the whites of the eggs, beaten to a stiff froth; fill a layer, 2 inches thick, into a well b.u.t.tered pudding dish, spread a thick layer of fruit marmalade over it and continue with layers of farina mixture and marmalade till all is used; let the last layer be farina; bake hour and serve with wine cream sauce.

417. +Farina Soufle.+-- Boil 1 cup milk with tablespoonful b.u.t.ter; add slowly 4 tablespoonfuls farina and stir till it has formed into a smooth paste and loosens itself from bottom of saucepan; transfer it to a dish and set aside; when nearly cold stir tablespoonful b.u.t.ter to a cream and add alternately 5 tablespoonfuls sugar, the yolks of 5 eggs and the farina paste; stir each part well before another is added; add lastly the whites of the eggs, beaten to a stiff froth, 1 teaspoonful essence of lemon and finish the same as Almond Souflee; serve either with wine cream or fruit sauce.

418. +Strawberry Soufle.+-- Wash and press through a sieve 1 quart fresh strawberries; mix them with 6 tablespoonfuls sugar and the beaten whites of 6 eggs; fill this into a b.u.t.tered dish, sprinkle with sugar and bake slowly 40 minutes; souflees of any kind of fruit jelly or marmalade are made the same way.

419. +Chestnut Soufle.+-- Put 30 large chestnuts with cold water over the fire and boil 5 minutes; take them from the fire and remove the outside sh.e.l.ls and the brown skins; boil the chestnuts in milk till tender and press them through a sieve; melt tablespoonful b.u.t.ter, add 1 tablespoonful flour and stir for a few minutes over the fire; add cup boiling milk, stir and let it boil up, remove from fire and set aside; when cooled off mix it with the chestnut puree and add 4 tablespoonfuls sugar, 1 teaspoonful vanilla and the beaten whites of 6 eggs. This souflee may be baked either in paper boxes or in a dish; dust with sugar when ready to serve.

420. +Beignet Soufle.+-- Boil pint milk with tablespoonful b.u.t.ter, 1 tablespoonful sugar and add by degrees, while boiling, 1 cup sifted flour; stir constantly till it has formed into a smooth paste and loosens itself from bottom of saucepan; remove the paste from fire and set aside to cool; then mix it with 2 whole eggs and the yolks of 2; place a wide saucepan with lard over the fire, drop with a teaspoon small dumplings into the boiling fat and fry them to a delicate brown; drain them on blotting paper, lay them onto a warm dish, dust with sugar and serve at once.

421. +Potato Soufle.+-- Boil 6 large potatoes with the skins in water until done; when cold remove the skins and grate the potatoes on a grater; use only that portion which lies behind the grater and be sure there is 3 cupfuls; then stir 1 tablespoonfuls b.u.t.ter to a cream and add alternately the yolks of 6 eggs, 6 tablespoonfuls sugar and the grated rind of 1 lemon; add cup ground or pounded almonds and 3 tablespoonfuls dry farina; then add the grated potatoes and lastly the whites of the eggs, beaten to a stiff froth; put this mixture into a well b.u.t.tered form and bake 1 hour; serve with the following sauce:--Mix 1 tablespoonful b.u.t.ter with 1 teaspoonfuls cornstarch, add 1 cup boiling water and stir over the fire to a thick, creamy sauce; then add 2 tablespoonfuls sugar, 1 cup sherry wine, a little lemon juice and teaspoonful vanilla; strain through a sieve and serve.

422. +Vanilla Koch.+-- Put 1 cups milk in a saucepan and add 3 tablespoonfuls sugar, the yolks of 6 eggs and 3 teaspoonfuls flour; mix this well together, place the saucepan in a vessel of boiling water and stir over the fire till nearly boiling and thick; remove it from the fire and set saucepan in cold water; when cold mix it with 1 teaspoonfuls vanilla extract and the whites of the 6 eggs, beaten to a stiff froth; fill this into a well b.u.t.tered and floured mould, set in a pan of hot water and bake in a medium hot oven hour, or till done; when ready to serve send to table either in the same dish or turn onto another dish and send claret or strawberry sauce to table with it. Koch of all kinds should be served immediately upon being done.

423. +Cream Koch (boiled).+-- Stir together the yolks of 6 eggs with 6 tablespoonfuls cream and 3 tablespoonfuls flour and lastly the whites of the eggs, beaten to a stiff froth; b.u.t.ter a mould, dust with flour, put in the mixture, cover tightly and place in a vessel of boiling water; boil slowly 1 hour; or place the form in a pan of hot water and bake in the oven; when baked turn the koch onto a dish and serve with fruit or claret sauce.

424. +Nudel Soufle.+-- Boil 1 quart milk with teaspoonful salt and add 2 cups finely cut home-made nudels; continue the boiling for 15 minutes; then pour the nudels into a dish and when cold stir 1 tablespoonful b.u.t.ter to a cream, add alternately the yolks of 6 eggs and 6 tablespoonfuls sugar; also add the grated rind of 1 lemon; then add the nudels by degrees and lastly the whites beaten to a stiff froth; pour this mixture into a b.u.t.tered pudding dish, bake 1 hour and serve in the same dish in which it was baked; either set in a silver dish or fold a napkin around it. For sauce boil cup water, dissolve 1 teaspoonful cornstarch in a little cold water and add it to the boiling water; boil a few minutes; then add 1 cup apple or currant jelly; continue boiling, stirring constantly, till jelly is dissolved; then strain through a sieve, add cup white wine and a little sugar if not sweet enough.

425. +Macaroon Soufle.+-- pound macaroons pounded fine, tablespoonful b.u.t.ter, 3 cups boiling milk and 1 tablespoonful flour; put the b.u.t.ter in a saucepan and when melted add the flour; stir for a few minutes; then add the boiling milk and the macaroons; stir this until it forms a smooth paste; transfer it to a dish and set aside to cool; stir 1 tablespoonful b.u.t.ter to a cream and add alternately the yolks of 8 eggs, the macaroon paste and 2 tablespoonfuls sugar; add lastly the whites beaten to a stiff froth; fill this mixture into a well b.u.t.tered form and bake 1 hour; serve with wine cream sauce or without sauce.

426. +Zwieback Koch.+-- Boil 1 pint milk and add 3 ounces rolled zwieback and tablespoonful b.u.t.ter; continue boiling, stirring constantly, until it has formed into a smooth paste; remove from fire and when cold mix with the yolks of 4 eggs, pound grated hazel nuts, cup sugar and lastly the whites beaten to a stiff froth; fill the mixture into a well b.u.t.tered dish and bake hour; when done turn the koch out onto a round dish and pour raspberry sauce over it.

427. +Almond Koch (with Snow Sauce).+-- Melt 1 tablespoonfuls b.u.t.ter and add 4 tablespoonfuls sugar and the yolks of 6 eggs; stir this over the fire till thick and smooth; remove from the fire and add pound finely cut almonds, 1 teaspoonful vanilla extract and the whites of 4 eggs beaten to a stiff froth; put the mixture into a well b.u.t.tered and floured form, cover, set in a vessel of boiling water and boil 1 hour; when done turn the koch onto a warm dish and pour a snow sauce over it, which is made as follows:--Boil cup sugar with cup water until it begins to turn yellow; then remove from fire and stir it slowly into the beaten whites of 2 eggs while stirring constantly with an egg beater; flavor with 1 teaspoonful lemon extract; pour the sauce over the turned out koch, set it for a few minutes in the oven and serve; or the sauce may be served separate with the koch.

428. +Plain Koch (with Strawberry Chaudeau).+-- Melt in a saucepan pound b.u.t.ter and add pound sugar and the yolks of 8 eggs; stir this over the fire till thick and smooth; remove and mix it with the juice and grated rind of 1 lemon, 1 tablespoonful flour and the whites of 4 eggs beaten to a stiff froth; fill this into a well b.u.t.tered and floured pudding dish, cover with a tin plate, set dish in a pan of hot water and bake 1 hour; when done turn the koch onto a dish and pour the following strawberry sauce over it:--Beat the whites of 4 eggs to a froth; press the juice from 1 pint strawberries and put it in a saucepan with cup white wine or the juice of 1 lemon, cup sugar and the yolks of 4 eggs; beat this with an egg beater over the fire till it begins to rise; remove instantly, continue beating for a few minutes longer and add the beaten whites; then pour it over the koch or serve it in a sauce dish; or serve the koch with snow sauce.

429. +Apple Koch; No. 1.+-- Wash and cut 5 medium sized apples into pieces, put them in a saucepan with a little water and boil till tender; press them through a sieve and mix with 4 tablespoonfuls sugar, the yolks of 4 eggs, a little grated orange or lemon peel, cup fine bread crumbs and lastly the 4 whites beaten to a stiff froth; bake in a b.u.t.tered dish 1 hour; when done dust with sugar and serve without sauce.

430. +Apple Koch, No. 2.+-- Pare and cut fine dozen greening or pippin apples, put them in a saucepan with cup white wine, 2 tablespoonfuls sugar and a little lemon or orange peel and let them stew till tender; press through a sieve and set aside to cool; stir the yolks of 4 eggs with 2 tablespoonfuls sugar to a cream and add 2 ounces finely cut citron, 2 ounces grated almonds and 3 tablespoonfuls fine bread crumbs; add the apples and lastly the 4 whites beaten to a stiff froth; fill the mixture into a well b.u.t.tered form, sprinkle with bread crumbs and bake hour.

431. +Apple Koch (with Almonds and Raisins).+-- Mix the yolks of 4 eggs with 3 tablespoonfuls sugar and add 4 tablespoonfuls bread crumbs, 1 cup finely cut apples, 2 ounces finely cut almonds, cup seedless raisins, 2 tablespoonfuls cream and lastly the whites beaten to a froth; bake in a b.u.t.tered dish hour; when done turn the koch onto a dish; put 1 cups claret with 3 tablespoonfuls sugar, a piece of cinnamon, a little lemon peel and a few cloves over the fire; let it boil up, strain and pour over the koch.

432. +Jelly Koch.+-- Stir 2 tablespoonfuls sugar with 1 tablespoonful b.u.t.ter to a cream and add by degrees cup raspberry, currant, apple or quince jelly; continue stirring until well mixed; then add gradually the yolks of 4 eggs and lastly the whites beaten to a stiff froth; bake in a b.u.t.tered form hour and serve turned onto a dish dusted with sugar. If this koch is to be boiled take the yolks of 5 eggs and the whites of 2; in serving pour a wine cream sauce around it.

433. +Cream Koch.+-- Put in a saucepan 1 cups milk, the yolks of 6 eggs, cup sugar, 3 teaspoonfuls flour and stir over the fire till nearly boiling; remove it, set saucepan in a pan of cold water and stir till cold; then mix it with the whites beaten to a stiff froth; fill into a well b.u.t.tered pudding dish, sprinkle over some sugar and finely chopped almonds and bake 20 minutes.

434. +Cream Koch (with Sponge Cake).+-- Spread 8 small slices of sponge cake with quince, apple or currant jelly, put 2 together, cut them through the center and lay into a b.u.t.tered dish; pour over a little cherry, Madeira or fruit syrup; pour over it a cream koch the same as in foregoing recipe, sprinkle with sugar and bake about 10 minutes. Or dip the cake into the syrup of preserved fruit--either peaches or cherries--and lay some fruit over it; then cover with same cream and bake 15 minutes.

435. +Almond Koch.+-- Stir 1 tablespoonfuls b.u.t.ter with 4 tablespoonfuls sugar to a cream and add the yolks of 6 eggs and 4 ounces finely chopped blanched almonds; add lastly the beaten whites of 4 eggs and teaspoonful vanilla; b.u.t.ter a small form, sprinkle with flour, put in the above mixture, cover and set the form in a vessel of boiling water; boil gently 1 hour; when done turn the koch onto a dish and serve with strawberry sauce.

436. +Nudel Koch.+-- Prepare a nudel dough from the yolks of 2 eggs, a pinch of salt and sufficient flour to form a stiff paste; roll out, cut them fine and boil in cream or milk till tender and thick; then set aside to cool; stir 4 tablespoonfuls sugar with 1 tablespoonful b.u.t.ter to a cream and add by degrees the yolks of 5 eggs and the grated rind and juice of 1 lemon; add gradually the nudels and lastly the beaten whites of 3 eggs; put this into a well b.u.t.tered form and bake hour; serve with fruit or wine sauce or snow sauce.

437. +Nudel Koch (boiled).+-- b.u.t.ter a pudding form, sprinkle with bread crumbs and lay thin slices of citron all around the form; prepare the nudels the same as in foregoing recipe, add some finely cut citron and put them in the form; boil slowly 1 hour; when done turn the koch onto a dish, sprinkle with sugar, hold a red hot shovel over and pour over the juice of 1 orange; serve with wine cream sauce.

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