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[ about town cocKtail booK|
Souffles
A MIDNIGHT supper seems the natural place for a souffle—be
it cheese or chocolate, Spanish or Mocha. Here are a few to
satisfy the most discriminating souffle urge.
CHEESE SOUFFLE
CEEAM 2 tablespoonfuls of butter with 3 tablespoonfuls of flour
and add gradually % cup of scalded milk. Add 1/2 teaspoon-
ful G(f salt, few grains of Cayenne and cup of Old English or
young Canadian cheese. Beat the yolks of three eggs until light and
feathery. Add! to first mixture and stir until lemon-colored. Cool
and fold in stiffly-heaten whites of eggs,then tnrn into well-buttered
baking dish and bake 20 minutes in a slow oven. Serve immediately.
CHOCOLATE SOUFFLE
Melt 2 tablespoonfuls of butter, add 2 tablespoonfuls of flour
and add gradually% cup of milk. Cook until boiling point is
reached. Melt li/4 squares of Baker's chocolate in a small saucepan
over hot water, add one-third cup of sugar and 2 tablespoonfuls of
hot water and stir until smooth. Combine mixtures and add yolks
of 3 eggs well beaten; cool. Fold in whites of eggs beaten stiff
and add vanilla. Turn into a buttered baking dish and bake in a
moderate oven about twenty-five minutes. Serve with a rich cream
sauce.
Reasonable Enough
He had just been appointed judge, and it was his first day on
the bench. His first case was a bootlegger. A little uncertain
as to what penalty to inflict, he excused himself a minute, went
outside and called an old judge aside.
"Oh, judge," he said, "I've got a bootlegger out there and I
don't know what to give him."
The old man replied: "Don't giv^ him over four dollars. I
never do!"
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