The Boston cooking-school cook book

gradually the hot syrup. Cool slightly, and flavor with one-fourth teaspoon vanilla. Custard Soufflé 3 tablespoons butter ¼ cup flour 1 cup scalded milk 4 eggs ¼ cup sugar Melt butter, add flour, and gradually hot milk; when well thickened, pour on to yolks of eggs beaten until thick and lemon-colored, and mixed with sugar; 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 Grated rind and juice 1 lemon 1 cup sugar 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 2 tablespoons butter 2 tablespoons flour ¾ cup milk 1½ squares Baker’s chocolate ⅓ cup sugar 2 tablespoons hot water 3 eggs ½ teaspoon vanilla 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 3 tablespoons butter 3 tablespoons bread flour ¾ cup boiled coffee (Mocha) ¼