XX. Souffles

Chocolate Souffle (Four portions)

(A universal favorite.)

Three level tablespoons butter Four level tablespoons flour One-eighth level teaspoon salt Two-thirds cup milk One-third cup sugar Two squares chocolate, melted One teaspoon vanilla Three egg yolks Three egg whites

Melt the butter and add the flour and salt. Mix well. Add the milk and sugar and cook until very thick and creamy. Add the chocolate, vanilla, and egg yolks. Beat for three minutes. Add the egg whites, stiffly beaten. Pile in a buttered baking-dish. Set in a pan of hot water and bake in a moderate oven for thirty minutes. Serve warm in squares with Hard Sauce.

Date Nut Souffle (Four portions)

(As full of air and “goodness” as of dates and nuts.)

One cup dates, seeded and chopped One-third cup sugar One-fourth cup water Two level tablespoons butter Two level tablespoons flour One-half cup milk Three egg yolks Three egg whites One teaspoon vanilla One-half level teaspoon baking-powder One-half cup nut-meats

Cook the dates, sugar and water together for five minutes, stirring constantly. Melt the butter, add the flour, and when well blended, add the milk. Cook until thick, stirring constantly. Add the egg yolks and beat for three minutes. Add the date mixture, egg whites, stiffly-beaten, vanilla, baking-powder and nuts. Pile lightly into a buttered baking dish, set in a pan of hot water, and bake in a moderate oven for thirty minutes. Serve warm with whipped cream.