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page 151
416. SOUFFLE AU OAT MEAL.
PROPORTIONS.--For five persons:
Oat meal.........1/2 lb.
Sugar............1/4 lb.
Butter...........1 tablespoonful.
Milk.............1 pint.
Eggs............3.
Baking powder....1 tablespoonful.
Time.--1/2 hour.
PREPARATION.--1st. Mix in a sauce pan 1/2 lb. oatmeal with 1 table spoonful
butter, 1/4 lb. sugar, 1 pint milk, some vanilla or the yellow rind of a lemon,
and cook slowly for 10 minutes. 2d. Put the sauce pan on the corner of the
range, add while stirring 3 eggs and 1 tablespoonful baking powder. 3d. As 3d.,
No. 415.
417. SOUFFLE A LA AMERICAINE.
PROPORTIONS.--For five persons:
Eggs...........4.
Flour...........6 tablespoonsful.
Sugar...........4 tablespoonsful.
Milk............1 pint.
Baking powder...1 tablespoonful.
Time.--1 1/2 hours.
PREPARATION.--1st. Mix together in a bowl 4 eggs, 6 tablespoonsful flour, 4
tablespoonsful sugar, 1 tablespoonful baking powder. 2d. Add while beating and
little by little 1 pint milk. Allow the dough thus made to rest for 1 hour. 3d.
Pour it in a buttered sauce pan or cake mould (this will appear on the table)
and bake in an oven till it swells. Serve with some granulated sugar.
418. POUDDING AU RIZ.
RICE PUDDING.
PROPORTIONS.--For five persons:
Rice......................................1/2 lb.
Milk......................................1 pint.
{Malaga...........................1 tablespoonful.
Raisins {Sultana..........................1 tablespoonful.
{Corinth..........................1 tablespoonful.
Dried orange or lemon peel cut in dices...1 tablespoonful.
Sugar.....................................1/4 lb.
Butter....................................1 tablespoonful.
Time.--1 hour.
PREPARATION.--1st. Wash, cook, drip, cool and drip again the rice as indicated,
No. 405. Pour the rice in a sauce pan with 1 pint milk, 3 tablespoonsful raisins
(Malaga, Sultana and Corinth), 1 tablespoonful dried orange or lemon peel cut in
dices, cook slowly for 1/4 of an hour. 3d. Add 3 eggs, stir well and pour in a
buttered cake mould. 4th. Bake till well colored, knock it out and serve with a
Sambayon or apricot sauce.
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