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Souffle

A properly-made souffl is light in appearance, delicate in flavour, as well as nourishing and easily digested. It is a little difficult to make; nevertheless, if the inexperienced cook will follow closely the instructions here given, and be careful to allow the best ingredients only to enter into its composition, she will soon acquire sufficient dexterity in making it to remove all fear of failure. All kinds of farinaceous substances may enter into the composition of souffls, but the process of their manufacture is always the same. They are in perfection only when served light and high, just as they come out of the oven, before they have had time to sink below the original level. In order to ensure this, the careful cook will hold a salamander or red-hot shovel over the souffl till it reaches the dining-room door. More important, however, than this is, that she should have everything that she will require in readiness, as delay at the critical moment may spoil everything. A souffl should be cooked in a souffl-tin, which fits into a silver-plated ornamental dish, in which it can be sent to table. When this is not at hand, a plain round or oval cake-tin, or thin basin, or a deep pie-dish may be used, with a high band of buttered writing-paper fastened inside the rim, to prevent the batter falling over the sides of the dish. A properly-folding case of frilled writing-paper should be prepared, into which it may be quickly dropped when taken from the oven. As the ingredients, with their proportions, are given under each recipe, it will only be necessary here to describe the general process of manufacture. Always remember that the number of whites of eggs should exceed the number of yolks of eggs. Do not add the whites of the eggs until the last moment, and be careful that they are whisked separately to a very stiff froth, and then are stirred lightly into the souffl. The success of the dish depends in a great measure upon this part of the business being done thoroughly. Butter the tin, already lined with oiled writing-paper, and put it in the oven till very hot. Pour in the batter quickly, and place it in a moderate oven. The dish ought not to be more than half full. Move it about occasionally, that the souffl may be equally baked. When risen to a good height, brightly coloured, and quite set in the centre, it is done enough, and should be served immediately. Souffls may be very gently steamed instead of being baked. They are generally handed round after the removes of the second course. As they are very good also for ordinary dinners, the inexperienced cook will find it well worth her while to perfect herself by practice in the art of making them. (See PRINCIPLES OF COOKERY, page viii.)