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Davidis, Henriette, 1801-1876 / Pickled herring and pumpkin pie: a nineteenth-century cookbook for German immigrants to America
(2002)

I. Souffles and various dishes made of macaroni and noodles,   pp. [250]-262


Page [250]

I.-Souffles
And Various Dishes Made of Macaroni
and Noodles.
I. SOUFFLES.
I. Form of the Ilould, etc. The mould for souffles
should be treated the same as the pudding form, but-
tered and sprinkled with grated bread. It may either
be of stoneware or porcelain. If you have no souffle
mould, any kind of a china dish that will stand heating
will answer.
In baking, the heat should never be too low nor too
intense, and if possible do not get the heat as strong
from below as from above.
Alid that will hold live embers is admirably adapted
to increase the requisite heat from the top. The mould
is best placed on a small griddle which will permit its
turningwithout shakingthesouffle. If thelatter should
brown on top too soon it may be protected by covering
it with paper, but the first sheet should be buttered to
prevent its adhering to the souffle.
Souffles are not turned out of the mould, but are
served in the dish in which they are baked, putting
them on a plate and enveloped in a napkin.
2. Souffle of Bitter Macaroons. For 8 persons take
1 pint of milk, 'pound of bitter macaroons, Y pound
of grated rolls, 8 eggs, 3-4 ounces of sugar and fresh
or canned fruit according to taste. Cook the milk,
grated wheat bread and mnacaroons until thick. When
this has cooled somewhat, stir in the yolks of the eggs


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