1925 About Town Cocktail Book by Joe Fitchett

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Souffles

A MIDNIGHT supper seems the natural place for a souffle—be it cheese or chocolate, Spanish or Mocha. Here are a few to satisfy the most discriminating souffle urge. CHEESE SOUFFLE CEEAM 2 tablespoonfuls of butter with 3 tablespoonfuls of flour and add gradually % cup of scalded milk. Add 1/2 teaspoon- ful G(f salt, few grains of Cayenne and cup of Old English or young Canadian cheese. Beat the yolks of three eggs until light and feathery. Add! to first mixture and stir until lemon-colored. Cool and fold in stiffly-heaten whites of eggs,then tnrn into well-buttered baking dish and bake 20 minutes in a slow oven. Serve immediately. CHOCOLATE SOUFFLE Melt 2 tablespoonfuls of butter, add 2 tablespoonfuls of flour and add gradually% cup of milk. Cook until boiling point is reached. Melt li/4 squares of Baker's chocolate in a small saucepan over hot water, add one-third cup of sugar and 2 tablespoonfuls of hot water and stir until smooth. Combine mixtures and add yolks of 3 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 about twenty-five minutes. Serve with a rich cream sauce. Reasonable Enough He had just been appointed judge, and it was his first day on the bench. His first case was a bootlegger. A little uncertain as to what penalty to inflict, he excused himself a minute, went outside and called an old judge aside. "Oh, judge," he said, "I've got a bootlegger out there and I don't know what to give him." The old man replied: "Don't giv^ him over four dollars. I never do!"

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