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Soufflés

The connection is immediate between the word soufflé, or the soufflé concoction, and the French verb souffler: to inflate; to swell; to blow out, etc., the foundation of soufflés being the whipped egg which rises and falls again. Two simple forms of soufflé are here given which may be adapted to any fruit or its juice.

I. Simple Soufflé Separate six eggs; add a pinch of salt to the whites and whip till "dry." Whip separately three of the yolks then fold in lightly with the whites, adding a tablespoon of any fruit juice and sprinkling sugar over the top. Bake quickly in hot oven ten minutes. 2. Soufflé With Cooked Foundation Take two tablespoons each of butter and flour; rub smooth and add to a pint of scalding milk (in double boiler). Cook till thick. Add yolks of three eggs and three tablespoons sugar, stirring two minutes, then removing and cooling. Add fruit juice or pulp as wished then fold in the stiff-whipped whites of the eggs and bake ten or fifteen minutes in individual soufflé dishes. If made into one large soufflé the baking will require about thirty-five minutes.