The 1918 Fanny Farmer Cookbook

Melt butter, add flour, and gradually hot milk. Bring to boiling point and pour on to yolks of

eggs

beaten until thick and lemon−colored, and mixed with sugar and salt; cool, and cut and fold in

whites of eggs beaten stiff and dry. Turn into buttered pudding−dish, and bake from thirty to

thirty−five minutes in slow oven; take from oven and serve at once,−if not served

immediately it

is sure to fall; serve with Creamy or Foamy sauce.

Apricot Soufflé

Drain and reserve syrup from one can apricots and cut fruit into quarters, then put closely

together on bottom of a buttered baking−dish. Pour over Custard Soufflé mixture. Bake from

thirty−five to forty minutes in a slow oven. Serve with apricot syrup and whipped cream

sweetened and flavored with vanilla or vanilla ice cream. Canned peaches may be used in

place

of apricots.

Lemon Soufflé

Yolks 4 eggs

cup sugar

Grated rind and juice 1

lemon

Whites 4 eggs

Beat yolks until thick and lemon−colored, add sugar gradually and continue beating, then add

lemon rind and juice. Cut and fold in whites of eggs beaten until dry; turn into buttered

pudding−dish, set in pan of hot water, and bake thirty−five to forty minutes. Serve with or

without

sauce.

Chocolate Soufflé

tablespoons butter

/3 cup sugar

tablespoons flour

tablespoons hot

water

/4 cup milk

1/2 squares

eggs

unsweetened

chocolate

/2 teaspoon

vanilla

Chapter XXIII − HOT PUDDINGS

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