Page:Mrs Beeton's Book of Household Management.djvu/1032

916. The success of soufflés and soufflés-omelets depends largely upon the whites of the eggs being whisked to a proper degree of stiffness. When the eggs are fresh, all that is necessary to ensure this is careful separation from the yolks, the addition of a pinch of salt, and that the air whipped in is as cold as possible. Another important factor is the cooking. Soufflés are lighter when steamed than when baked, but great care is needed to keep the water surrounding them at simmering point and yet prevent it actually boiling. Soufflés should be served as soon as they are done, for if over-cooked or allowed to stand, they lose some of their lightness. They should be baked in a hot oven, and served as quickly as possible in the dish or dishes in which they are cooked.

Ingredients.—8 ozs. of flour, 6 ozs. of castor sugar, 4 ozs. of butter, 2 ozs. of currants, 2 ozs. of sultanas, 4 eggs, 1 teaspoonful of baking powder, the grated rind of 1 lemon.

Method.—Clean and pick the currants and sultanas. Cream the butter and sugar together until thick and white, then beat in the eggs, and add the rest of the ingredients. Have ready a well-buttered mould or basin, pour in the mixture, and steam for 2 hours. Serve with a suitable sauce.

Time.—2½ hours. Average Cost, about 1s. Sufficient for 5 or 6 persons.

Ingredients.—4 ozs. of ground almonds, 2 ozs. of butter, 1 tablespoonful of castor sugar, 1 tablespoonful of milk, 1 tablespoonful of brandy, 2 eggs.

Method.—Cream the butter and sugar together, stir in the yolks of eggs, the milk and brandy, and beat well. Whip the whites stiffly, and lightly add them to the rest of the ingredients. Put into well-buttered dariol-moulds or small cups, and either bake or steam gently for 30 or 35 minutes. Serve with custard sauce.

Time.—From 45 to 50 minutes. Average Cost, 7d. to 8d., exclusive of the brandy. Sufficient for 5 or 6 persons.