Page:The dainty sweet book, from the International cooking library (1903).djvu/59

THEIR ICES,CREAM AND SWEETS

SOUFFLE PALMYRE

Make a vanilla souffle with lady fingers dipped in Curacao and bake in oven for ten minutes. Souffle is made of a half pint of milk, a quarter pound of sugar, two ounces fresh butter, three yolks and four whites of eggs, one ounce farina: Cook milk and sugar, add the farina mixed with a spoonful of cold milk for two minutes and complete mixture off the stove with butter and eggs very firmly beaten.

PECHES POLE DU NORD (Peaches North Pole)

Poach four nice peaches in vanilla syrup and peel them. Let cool off in the syrup over ice. Dish up in timbal form on layer of vanilla ice cream and pour the following sauce over: one-quarter pint of whipped cream mixed with glass of curacao and a little double cream and serve with some little petit fours. 53