Method.—Boil the milk, pour it over the crumbs, and let them soak while the other ingredients are being prepared. Cream the butter and sugar as usual, add the yolks and 1 white of egg, and beat well. Now add ½ the rind of the orange, grated or finely-chopped, a dessertspoonful of orange-juice, noyeau, and the cakecrumbs. Turn the mixture into a buttered soufflé dish, and bake from 25 to 30 minutes in a moderately hot oven. Have ready the remaining white whisked to a stiff froth, spread it lightly over the surface of the soufflé, dredge with castor sugar, and garnish with the cherries. Replace in the oven until the méringue acquires a little colour, and serve.
Time.—To bake, from 35 to 40 minutes. Average Cost, 1s. Sufficient for 5 or 6 persons.
1937.—PINEAPPLE SOUFFLÉ. (Fr.—Soufflé à l'Ananas.)
Ingredients.—Preserved pineapple, 4 ozs. of Vienna flour, 4 ozs. of castor sugar, 4 ozs. of butter, ½ a pint of milk, 3 eggs, 2 inches of vanilla pod, angelica.
Method.—Bring the milk and vanilla pod to boiling point, then draw the stewpan aside for ½ an hour for the contents to infuse. Meanwhile heat the butter in another stewpan, stir in the flour, cook over the fire for 4 or 5 minutes, then add the strained milk, and stir and boil well. Let it cool slightly, then beat in the yolks of eggs, add the sugar, 2 good tablespoonfuls of pineapple cut into small dice, and very lightly stir in the stiffly- whisked whites of eggs. Have ready a well-buttered soufflé mould with the bottom decorated with strips, circles, or other fancifully-cut pieces of angelica and pineapple, pour in the mixture, cover with a buttered paper, and steam very gently from 45 to 60 minutes. Unmould and serve as quickly as possible, with pineapple or other suitable sweet sauce.
Time.—From 1 to 1¼ hours, altogether. Average Cost, 1s. 6d. to 1s. 9d. Sufficient for 5 or 6 persons.
1938.—PRUNE SOUFFLÉ. (Fr.—Soufflé aux Pruneaux.)
Ingredients.—½ a lb. of prunes, 4 ozs. of castor sugar, 1 oz. of flour, ½ an oz. of butter, ½ an oz. of almonds blanched and shredded, 1 lemon, 3 eggs.
Method.—Wash the prunes and soak them in cold water for 3 or 4 hours. Then place them in a jar with the lemon-rind pared as thinly as possible, and a little cold water, and cook until tender. When cold, remove the stones, and cut the prunes into small pieces. Cream the yolks of the eggs and sugar together, stir in the flour, add half of the