XX. Souffles
Chocolate Souffle (Four portions)
(A universal favorite.)
Three level tablespoons butter
Four level tablespoons flour
One-eighth level teaspoon salt
Two-thirds cup milk
One-third cup sugar
Two squares chocolate, melted
One teaspoon vanilla
Three egg yolks
Three egg whites
Melt the butter and add the flour and salt. Mix well. Add the milk and sugar and cook until very thick and creamy. Add the chocolate, vanilla, and egg yolks. Beat for three minutes. Add the egg whites, stiffly beaten. Pile in a buttered baking-dish. Set in a pan of hot water and bake in a moderate oven for thirty minutes. Serve warm in squares with Hard Sauce.
Date Nut Souffle (Four portions)
(As full of air and “goodness” as of dates and nuts.)
One cup dates, seeded and chopped
One-third cup sugar
One-fourth cup water
Two level tablespoons butter
Two level tablespoons flour
One-half cup milk
Three egg yolks
Three egg whites
One teaspoon vanilla
One-half level teaspoon baking-powder
One-half cup nut-meats
Cook the dates, sugar and water together for five minutes, stirring constantly. Melt the butter, add the flour, and when well blended, add the milk. Cook until thick, stirring constantly. Add the egg yolks and beat for three minutes. Add the date mixture, egg whites, stiffly-beaten, vanilla, baking-powder and nuts. Pile lightly into a buttered baking dish, set in a pan of hot water, and bake in a moderate oven for thirty minutes. Serve warm with whipped cream.