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Show Vnnllln SoulUc. Souffles are the most delicate of des- , ) JH serfs, and as they should be served ln - 'H the dish in which they are baked the ' dish should be as dainty as possible. To make a vanilla sou file requires the ' yolks of two eggs beaten together, with two generous tablcspoonfuls of pow- j dcred sugar. Ada half a teaspoonful of j t vanilla extract and heat a little longer v Then stir into this the stiffly beatet f j whites of four eggs. This mixture It . poured Into a buttered souffle dish and j I baked ln a moderate oven for ten min- , IH utes. The secret of success ln a souffle i lc to serve the lnstant it is finished. i T i |