Coffee Souffl'e

From
an old
cook book
``````````

.

1 1/2 c. strong Coffee
1 Tbsp. Gelatin
1/3 c. Sugar
1/2 c. Milk
3 Eggs
some Salt
1/2 tsp. Vanilla
.

Dissolve the Gelatin in the Coffee
and heat in double boiler.
Add Yolks of Eggs slightly beaten,
and mix with Sugar and Salt.
Cook until it coats a spoon.
Add Whites of Eggs beaten stiff.
Add Vanilla.
Mold, chill, and serve with Cream.
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.

(Serves 8)

Apple Souffl'e

From a
1902
cook book
................

.

Peel and slice 6 Apples,
put them in a pan,
add 1 c. of Water
and 1 c. Sugar,
let the Apples cook until they become soft
enough to pass through a sieve.
Dissolve a small tsp. of Corn-starch
in a glassful of Milk,
set it over the fire,
and when it becomes thick
add the well-beaten Yolks of 4 Eggs to it.
Remove from the fire,
stir into it the Apple Pulp,
and beat until it is thoroughly smooth;
then stir in the Whites of 4 Eggs beaten to a stiff froth.
Pour into a Souffl'e-tin and put into the oven at once.
In 15 minutes it will be cooked.
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Strawberry Souffl'e

From a
1902
cook book
''''''''''''''''''''''
.

Sprinkle the Berries with Sugar;
place on the ice and let it stand several hours.
Meanwhile put 1 1/2 pints of Milk in a double boiler,
and when it comes to a boil,
add 2 Tbsp. of Sugar,
a pinch of Salt,
and 2 Beaten Eggs;
flavor with vanilla.
Set away to cool.
Just before serving,
whip to a froth 1/2 pint of Cream.
Pour the Custard over the chilled Berries,
and place the Cream on top of the Custard.
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Cheese Souffl'e

From a
1902
cook book
:::::::::::::::

.

Cook together in a saucepan
1 Tbsp. Flour,
and 1 Tbsp. Butter,
then add 1/2 c. Milk,
stirring all the time,
until smooth and thick.
Now add 4 Tbsp. grated Parmesan Cheese,
and a good pinch each of Pepper and Salt.
Remove from the fire,
and stir into the Mixture,
3 well-beaten Egg Yolks,
and, last of all, and lightly,
the Egg Whites whipped very stiff.
Turn into a greased baking dish,
and bake until it is puffed up to twice its original size
and is a bright brown in color.
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Raisin Souffl'e

From a
1902
cook book
`````````

.

Take 1 c. of Raisins,
wash them carefully,
and chop them coarsely.
Pour upon them 1 Tbsp. of Brandy,
or 2 Tbsp. of Sherry.
Let them stand in this for 30 minutes.
Beat the Whites of 7 Eggs to a stiff Meringue
with 7 Tbsp. of Powdered Sugar.
Stir in the Raisins and Liquor,
turn all into a Buttered pudding-dish,
and bake in a steady oven for 30 minutes.
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