Page:The Boston cooking-school cook book (1910).djvu/464

 Spanish Soufflé

1/4 cup butter 1/2 cup stale bread crumbs 1 cup milk 2 tablespoons sugar 3 eggs 1/2 teaspoon vanilla

Melt butter, add crumbs, cook until slightly browned, stirring often; add milk and sugar, cook twenty minutes in double boiler; remove from fire, add unbeaten yolks of eggs, then cut and fold in whites of eggs beaten until stiff, and flavor. Bake same as Fruit Soufflé.

Chestnut Soufflé

1/4 cup sugar 2 tablespoons flour 1 cup chestnut purée 1/2 cup milk Whites 3 eggs

Mix sugar and flour, add chestnuts and milk gradually; cook five minutes, stirring constantly; beat whites of eggs until stiff, and cut and fold into mixture. Bake same as Fruit Soufflé; serve with Cream Sauce.

Chocolate Rice Meringue

2 cups milk 1/4 cup rice 1/3 teaspoon salt 1 tablespoon butter 1/3 cup sugar 1 square melted chocolate 1/2 teaspoon vanilla 1/2 cup seeded raisins Whites two eggs 1/2 cup heavy cream

Scald milk, add rice and salt, and cook until rice is soft. Add butter, sugar, chocolate, vanilla, and raisins. Cut and fold in the whites of eggs, beaten until stiff, and cream, beaten until stiff. Pour into a buttered baking-dish, and bake fifteen minutes. Cover with a meringue made of the whites of three eggs, six tablespoons powdered sugar, and one-half teaspoon vanilla; then brown in a moderate oven.

Steamed Apple Pudding

2 cups flour 4 teaspoons baking powder 1/2 teaspoon salt 2 tablespoons butter 3/4 cup milk 4 apples cut in eighths

Mix and sift dry ingredients; work in butter with tips of fingers, add milk gradually, mixing with a knife; toss on