1941.—SEMOLINA SOUFFLÉ. (Fr.—Soufflé de Semoule.)
Ingredients.—1½ ozs. of semolina, 1 oz. of castor sugar, ½ a pint of milk, 3 whites of eggs, 2 yolks of eggs, the rind of ½ a lemon.
Method.—Simmer the lemon-rind and milk together for a few minutes, then add the sugar, sprinkle in the semolina, and cook until it thickens. Remove the lemon-rind, let the mixture cool slightly, beat in the yolks of eggs, and stir in lightly the stiffly-whisked whites. Pour into a well-buttered mould, and steam gently for about 1 hour. Serve with jam or custard sauce.
Time.—About 1½ hours. Average Cost, 5d., exclusive of the sauce. Sufficient for 3 or 4 persons.
1942.—STRAWBERRY SOUFFLÉ. (Fr.—Soufflé de Fraises.)
Ingredients.—½ a pint of strawberry pulp sweetened to taste, ½ a lb. of strawberries cut into dice, 2 ozs. of castor sugar, 2 ozs. of fine flour, 1½ ozs. of butter, 3 yolks of eggs, 4 whites of eggs, 1 gill of milk or cream, carmine.
Method.—Reduce the strawberries to a pulp by passing them through a hair sieve, and sweeten to taste with castor sugar. Melt the butter, stir in the flour, add the milk, boil well, then incorporate the sugar and strawberry pulp. Now beat in the yolks of eggs separately, brighten the colour by adding a few drops of carmine, stir in the strawberries cut into dice, and lastly, and very lightly, the stiffly-whisked whites of eggs. Pour the mixture into a well-buttered mould, and bake in a hot oven from 35 to 40 minutes. Serve with a suitable fruit syrup or sweet sauce.
Time.—To bake, from 35 to 40 minutes. Average Cost, 1s. 10d. Sufficient for 6 or 7 persons.
1943.—VANILLA SOUFFLÉ. (Fr.—Soufflé à la Vanille.)
Ingredients.—1 oz. of fine flour, 1 oz. of butter, 1 gill of milk, 3 yolks of eggs, 4 whites of eggs, 1 dessertspoonful of castor sugar, vanilla essence.
Method.—Melt the butter, stir in the flour, add the milk, and cook and stir until the mixture leaves the sides of the stewpan clean. Let this panada cool slightly, add the sugar and vanilla, the yolks of eggs one at a time, and beat well. Whisk the whites to a stiff froth, stir them lightly in, and pour the mixture into a well-buttered soufflé mould. Cover with a buttered paper, and steam very gently for 40 minutes, or bake in a hot oven for half that length of time. Serve with wine or jam sauce.
Time.—1 hour. Average Cost, 8d., exclusive of the sauce. Sufficient for 3 or 4 persons.
