Page:The Boston cooking-school cook book (1910).djvu/463

 Chocolate Soufflé

2 tablespoons butter 2 tablespoons flour 3/4 cup milk 1-1/2 squares Baker's chocolate 1/3 cup sugar 2 tablespoons hot water 3 eggs 1/2 teaspoon vanilla

Melt the butter, add flour, and pour on gradually, while stirring constantly, milk; cook until boiling-point is reached. Melt chocolate in a small saucepan placed over hot water, add sugar and water, and stir until smooth. Combine mixtures, and add yolks of eggs well beaten; cool. Fold in whites of eggs beaten stiff, and add vanilla. Turn into a buttered baking-dish, and bake in a moderate oven twenty-five minutes. Serve with Cream Sauce I.

Mocha Soufflé

3 tablespoons butter 3 tablespoons bread flour 3/4 cup boiled coffee (Mocha) 1/4 cup cream 1/2 cup sugar 1/4 teaspoon salt 4 eggs 1/2 teaspoon vanilla

Make and bake same as Chocolate Soufflé. Serve with

Mocha Sauce. Mix yolks two eggs, one-fourth cup sugar, and a few grains salt; then add gradually one-half cup Mocha coffee infusion. Cook in double boiler until mixture thickens, stirring constantly. Strain, cool, and fold in one cup whipped cream.

Fruit Soufflé

3/4 cup fruit pulp, peach, apricot, or quince Whites 3 eggs Sugar Few grains salt

Rub fruit through sieve; if canned fruit is used, first drain from syrup. Heat, and sweeten if needed; beat whites of eggs until stiff, add gradually hot fruit pulp, and salt, and continue beating; turn into buttered and sugared individual moulds, having them three-fourths full; set moulds in pan of hot water and bake in slow oven until firm, which may be determined by pressing with finger; serve with Sabyon Sauce.