Soufflés should be made in dishes made for the purpose and must be served in the same. The dish should be spread with cold butter, the soufflé mixed not a moment before it is time to put it in the oven (which should be moderately hot), and served immediately it is taken out. A soufflé is better underdone than overdone.
Great care must be taken to whisk in the whites of eggs as quickly and lightly as possible.
It is best to tie a piece of buttered paper round the outside of the mould, so that the soufflé does not run over. In any case room must be given for it to rise.
If there is danger of the soufflé burning, cover it with a sheet of greased paper.
To the vanilla soufflé add 2 ozs. fine powdered chocolate, stirring it into the mixture whilst boiling.
2 ozs. roasted whole coffee
1¹⁄₂ pints cream or milk
3 ozs. butter
3 ozs. fine flour
3 ozs. powdered sugar
1 tea-spoon vanilla
8 eggs
Throw the coffee into the boiling cream or milk. Cover closely and set aside for an hour. Strain through fine muslin. Melt the butter in a large enamel saucepan. Add the flour. Mix till perfectly smooth. Add the cream and sugar. Stir together. Set aside to cool. Add the yolks beaten till creamy, and the vanilla. Then whip in the whites, which should be whisked to a firm froth. Bake in a buttered soufflé dish in a moderate oven for three-quarters of an hour.
3 yolks
4 whites
1 table-spoon maraschino
3 table-spoons powdered sugar
3 table-spoons flour
1 pint cream
Beat the yolks and sugar for ten minutes. Add the flour. Beat till perfectly smooth. Add the maraschino and cream. Beat the whites to a stiff froth. Beat them lightly in. Pour into a soufflé dish and bake. Sprinkle with powdered sugar.
6 eggs
4 heaped table-spoons powdered sugar
1 tea-spoon vanilla
Beat the yolks and sugar together for fifteen minutes. Add the flavouring. Beat the whites to a stiff froth. Pour the yolks on the whites and whisk them lightly and quickly till mixed. Pour into a buttered tin, sprinkle with powdered sugar, and put in a moderately hot oven. It should take about ten to fifteen minutes to bake. Serve at once.
1 pint cream (or milk)
2 table-spoons China or green tea
3 ozs. butter
3 ozs. flour
1 glass rum
1 lemon
8 yolks
Boil the cream. Add to it the tea. Set it back on the oven and let it stand five minutes closely covered. Strain off the cream. Melt the butter in a saucepan. Add the flour and stir till perfectly smooth. Add the cream. Stir continually for four or five minutes. Pour into a basin. Add the sugar, juice of the lemon, half of the grated rind and the rum. Beat well together until cooler. Gradually add the well-beaten yolks, beating vigorously while doing so. Bake for about three-quarters of an hour.
¹⁄₂ pint cream
2 table-spoons flour
2 table-spoons powdered sugar
2 table-spoons orange flower water
¹⁄₂ cup pounded almonds
6 eggs
Mix the well-beaten yolks of six eggs with the rest of the ingredients, beating all together hard for ten minutes. Add the whites beaten to a firm froth. Mix well and pour into a buttered soufflé dish. Serve as soon as the soufflé has risen. Pounded macaroons may be used instead of almonds.
1 quart strawberries
8 table-spoons powdered sugar
8 whites of eggs
¹⁄₂ tea-spoon lemon juice
Press the berries through a fine sieve into a basin. Add the sugar. Beat until very frothy. Add the lemon juice and the whites whipped to a firm froth. Bake in a slow oven for half an hour. Sprinkle with lemon sugar.
2 ozs. potato flour (or fine flour)
2 table-spoons powdered sugar
1 tea-cup milk or cream
4 eggs
1 tea-spoon vanilla
2 table-spoons butter
Mix the flour, sugar and milk to a perfectly smooth paste and stir over the fire until the flour is cooked (the mixture should boil for at least five minutes). Add the butter whilst boiling. Strain and set aside to cool. Beat the yolks till creamy. Beat them together with the milk, etc. Add the flavouring. Beat in the whites, whipped to a stiff froth, very lightly. Bake in buttered soufflé dish in a moderate oven for twenty-five minutes.
This soufflé may be flavoured with the syrup of preserved ginger, one table-spoon of maraschino, the juice and grated rind of a lemon, or with orange flower water.