INTRODUCTORY RECIPES 19 



2. Souffle — With Cooked Foundation 

 Take two tablespoons each of butter and flour; rub 

 smooth and add to a pint of scalding milk (in double boiler) . 

 Cook till thick. Add yolks of three eggs and three table- 

 spoons sugar, stirring two minutes, then removing and cool- 

 ing. Add fruit juice or pulp as wished then fold in the 

 stiff-whipped whites of the eggs and bake ten or fifteen 

 minutes in individual souffle dishes. If made into one large 

 souffle the baking will require about thirty-five minutes. 



SIMPLE OMELET 



There is a difference of opinion among cooks as to the 

 beating of the eggs for omelets, many holding that the 

 yolks and whites should be whipped separately, and others 

 that it makes no difference, but that twelve strokes given 

 to yolks and whites together is all sufficient. Use three 

 eggs; if double the quantity is required make in separate 

 omelet pans. Four tablespoons of milk may be added for 

 three eggs. Many people also prefer the addition of a 

 teaspoon of flour. Sprinkle salt and pepper on the eggs 

 before beating them and have the pan heating, placing in 

 it a tablespoon of butter. When the latter is "sizzling" 

 pour in the omelet and let set. When browned turn one 

 side over on the other then toss onto the serving platter. 



TO CAN FRUIT 



As a general proportion allow two cups of water to one of 

 sugar for the lighter canning syrup. Prepare the fruit 

 and pack closely in the jars to be used, which should be 

 sterilised by placing cans, rubbers, funnel, spoons, and 

 tops in cold water, bringing to boiling point and boiling for 

 five minutes. Meantime have ready the syrup, skimming 

 when it has boiled. (Very little water should be used with the 



