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Show Huuniet. Souffles are very dainty and appetising appetis-ing tor luncheons or ten. or oven for dinners, and are easy to prepare. Tho essentials nro a quick oven and prompt serving, even after tho lngtedlents bare been properly mixed. SouKea aro largely composed ot tho whites of eggs, ttlllly beaten, and added to tbe other Ingredients at the last moment 1 1 are ail materials at hand before beginning tha making of a souffle, nil tbe Ingredients Ingre-dients and n cake pan with straight sides, which mutt be thoroughly buttered, but-tered, In turning In the souffle room mutt be left for the rltlng, and a band of gre-aicd paper pinned around tho top to support tbe souffle as It rises. After tho pan has been placed In tha oven It mutt not bo disturbed, or It will fall. |