The Jewish Manual: Practical Information in Jewish and Modern Cookery with a Collection of Valuable Recipes & Hints Relating to the Toilette

it the well-beaten yolks of six to eight eggs, butter the pan and pour the mixture into it, when on the point of being placed into the oven, add the whites of the eggs thoroughly whisked; the pan must be only half filled, as it will rise very high; it must be served immediately it is taken from the oven, even in passing to the dinner table a salamander should be held over it, to prevent its falling and becoming heavy and unsightly. The French flavour a souflé with orange flour-water or vanilla, and the rind of a Seville orange is sometimes substituted for the rind of a lemon; there are dishes made expressly for souflés. * * * * * A PLAIN SOUFLE. Mix well together six ounces of rice-flour, arrowroot, or _tous les mois_, with half a pint of milk flavoured with essence of almond and lemon peel, or orange-flour water, let it thicken over the fire, stirring to keep it smooth, sweeten with white sugar, add the beaten yolks of five eggs, proceed as in the last receipt, adding the whisked whites at the moment of placing the souflé into the oven; if there happen to be no souflé dish, a cake-tin may make a tolerable substitute, a paper fringed should then line the tin and a napkin should be twisted round it when brought to table. * * * * * A SWEET OMELET. Beat up three or four eggs, pour them into an omelet pan, and sprinkle a little white sugar over them while frying, hold a salamander or hot shovel over the uppermost side of the omelet, as it must only be fried on one side. As soon as it is set, slide it on to a hot dish, double it, and sprinkle sugar over it and serve quickly. * * * * * OMLETTE SOUFLEE. Fry the eggs as directed for sweet omelet, using about five yolks and two whites, all of which require being finely beaten and strained. Soften a little preserve by holding it over the fire, or mixing a little