Page:The Boston cooking-school cook book.djvu/462

396 remove from pan, cool, fill the centre with whipped cream, sweetened and flavored, and pour around.

Chocolate Sauce. JBoil one cup sugar, one-half cup water, and a few grains cream-of-tartar until of the con- sistency of a thin syrup. Melt one and one-half squares chocolate and pour on gradually the hot syrup. Cool slightly,. and flavor with one-fourth teaspoon vanilla.

3 tablespoons butter 1 cup scalded milk 14 cup flour 4 eggs 14 cup sugar 1g teaspoon salt

Melt butter, add flour, and gradually hot milk. Bring to boiling-point and pour on to yolks of eggs beaten until thick and lemon-colored, and mixed with sugar and salt; cool, and cut and fold in whites of eggs beaten stiff and dry. Turn into buttered pudding-dish, and bake from thirty to thirty-five minutes in slow oven; take from oven and serve at once, — if not served immediately it is sure to fall; serve with Creamy or Foamy Sauce.

Drain and reserve syrup from one can apricots and cut fruit into quarters, then put closely together on bottom of a buttered baking-dish. Pour over Custard Soufflé mixture. Bake from thirty-five to forty minutes in a slow oven. Serve with apricot syrup and whipped cream sweetened and flavored with vanilla or vanilla ice cream. Canned peaches may be used in place of apricots.

Yolks 4 eggs 1 cup sugar Grated rind and juice 1 lemon Whites 4 eggs

Beat yolks until thick and lemon-colored, add sugar gradually and continue beating, then add lemon rind and juice. Cut and fold in whites of eggs beaten until dry; turn into buttered pudding-dish, set in pan of hot water, and bake thirty-five to forty minutes. Serve with or without sauce.