The Boston cooking-school cook book

cup cream ½ cup sugar ¼ teaspoon salt 4 eggs ½ 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 ¾ 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 in 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 ¼ cup butter ½ cup stale bread crumbs 1 cup milk 2 tablespoons sugar 3 eggs ½ teaspoon vanilla Melt butter, add crumbs, cook until slightly browned, stirring often; add milk and sugar, cook twenty minutes in double boiler; remove from fire, add unbeaten yolks of eggs, then cut and fold in whites of eggs beaten until stiff, and flavor. Bake same as Fruit Soufflé. Chestnut Soufflé ¼ cup sugar 2 tablespoons flour 1 cup chestnut purée ½ cup milk Whites 3 eggs Mix sugar and flour, add chestnuts and milk gradually; cook five minutes, stirring constantly; beat whites of eggs until stiff, and cut and fold into mixture. Bake same as Fruit Soufflé; serve with Cream Sauce. Chocolate Rice Meringue 2 cups milk ¼ cup rice ⅓ teaspoon salt 1 tablespoon butter ⅓ cup sugar 1 square melted chocolate ½ teaspoon vanilla ½ cup seeded raisins Whites two eggs ½ cup heavy cream Scald milk, add rice and salt, and cook until rice is soft. Add butter, sugar, chocolate, vanilla, and raisins. Cut and fold in the whites of eggs, beaten until stiff, and cream, beaten until stiff. Pour into a buttered baking-dish, and bake fifteen minutes.