The 1918 Fanny Farmer Cookbook

Melt the butter, add flour, and pour on gradually, while stirring constantly, milk; cook until

boiling−point is reached. Melt chocolate in a small saucepan placed over hot water, add sugar

and water, and stir until smooth. Combine mixtures, and add yolks of 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 twenty−five minutes. Serve with Cream Sauce I.

Mocha Soufflé

tablespoons butter

/2 cup sugar

tablespoons bread

flour

/4 teaspoon salt

/4 cup boiled coffee

Mocha)

(

eggs

/4 cup cream

/2 teaspoon

vanilla

Make and bake same as Chocolate Soufflé. Serve with Mocha Sauce. Mix yolks two eggs,

one−fourth cup sugar, and a few grains salt; then add gradually one−half cup Mocha coffee

infusion. Cook in double boiler until mixture thickens, stirring constantly. Strain, cool, and

fold in

one cup whipped cream.

Fruit Soufflé

/4 cup fruit pulp, peach,

apricot, or quince

Whites 3 eggs

Sugar

Few grains salt

Rub fruit through sieve; if canned fruit is used, first drain from syrup. Heat, and sweeten if

needed; beat whites of eggs until stiff, add gradually hot fruit pulp, and salt, and continue

beating;

turn into buttered and sugared individual moulds, having them three−fourths full; set moulds

pan of hot water and bake in slow oven until firm, which may be determined by pressing with

finger; serve with Sabyon Sauce.

Spanish Soufflé

Chapter XXIII − HOT PUDDINGS

453