Recipe For Chocolate Souffle ~ 2 tablespoons butter 1/3 cup sugar 2 tablespoons flour 2 tablespoons hot water 3/4 cup milk 3 eggs 1 and 1/2 squares Baker's chocolate 1/2 teaspoon vanilla.
Melt the butter, add flour, and pour on gradually, while stirring constantly, milk; cook until boiling-point is reached. Melt chocolate in a small saucepan placed over hot water, add sugar and water, and stir until smooth. Combine mixtures, and add yolks of 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 twentyfive minutes. Serve with Cream Sauce I.
Recipe For Cream Sauce I ~ 3/3 cup thick cream 1/3 cup powdered sugar 1/4 cup milk 1/2 teaspoon vanilla. Mix cream and milk, beat until stiff, using egg-beater; add sugar and vanilla.
Recipe For Mocha Souffle ~ 3 tablespoons butter 3 tablespoons bread flour 3/4 cup boiled coffee [mocha] 1/4 cup cream 1/2 cup sugar 1/4 teaspoon salt 4 eggs 1/2 teaspoon vanilla
Melt the butter, add flour, and pour on gradually, while stirring constantly, adding the cream; cook until boiling-point is reached. Combine mixtures, and add yolks of 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 twenty five minutes. Serve with Mocha sauce.
Recipe For 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.
Recipe For Fruit Souffle ~ 3/4 cup fruit pulp, peach, apricot, or quince. 3 egg whites. Sugar [to taste] 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 [custard] Sauce.
Text Credit: The Boston cooking-school cook book by Fannie Merritt Farmer
Image Credit: Wikipedia