Show homemakers WS PAGE by marie maric al ogden although the following article was written for men cooks ir we have an idea it will be of gre great at interest to our women readers reader it appeared in a recent issue of the american home magazine which monthly publication by the way is filled with fine articles on home making and many fine recipes TED HATCH SAYS please lady stay out of this thi s wont you leave us rn men n th the privacy of our ou r kitchens at at beasi least with all our aroused yn yen for f or cooking many of us are just getting beyond the broil boil and fry stage and were just a little bit self conscious in your presence presences so if you dont mind au revo r until dinner time there youve just got to take a firm hand with these women or be in your hair every min ute kitchen kibitzers kibit they are every one of them standing around making suggestions acting superior dont they know that all the great chefs are men well weve got a couple of hours to ourselves I 1 anyway so lets get down to this souffle question now I 1 know that a lot of you yo d fellows think that souffles scuffles are the higher mathematics of cooking plus a bit of secret magic of course it is true that a really fine souffle is worthy of the table of a king or any other man who appreciates the supreme nuances of flavor and texture t re but fill all this thi mystery about them is just so much hooey a woman saw in two on the stage s 44 and as when you find out how it is done shuck huck I 1 could do 6 that you c could sp sp with souffles scuffles lets go jick jack pick put two mixing bowls that yellow one that holds a quart and the smaller one in iii side that holds a pint int and an d fill fili thern them with hot water lee light the 1 oven and aind turn the hie heat it C control an to degrees degre ees F row now one of you take a baking dish one that holds about a quart and butter it cut off a chunk about abort the size you get in a good restaurant and smear it all around the inside use your fingers chump they should be clean t now while the oven is heating and the bowls are warming ill give you some tips plain souffle is too tame no S A cheese and eggs always get along together so lets marry them and have cheese souffle the complete recipe for this and other souffles scuffles are given on page 44 but I 1 would like to give my special ions eions and precautions to the men only have everything on the table ready for you before you start the first essential of suc cess at this sort of job asto ta your cheese from two to six six months old is just right flavor melt the butter in the top part of the double boiler and put the milk in that little saucepan to heat hows t that h at butter melted 0 K now add the flour and stir it until blended nicely it wont take long just a few minutes add that hot milk no not all at once just a little at a time and stir it constantly this is what chefs call a white sauce were making and lots of cooks slip up and get it lumpy because they add the milk too rapidly to the butter and flour mixture dump in the grated cheese and stir until melted empty the water out of those bowls and wipe them dry lets feel them just right they dont want to be hot just warm He heres heressie another trick I 1 took those eggs out of the refrigerator over an hour ago so they would become room temperature you can beat cold eggs in cold bowls but wait una mila J you see how easy it s this way this business of separating eggs egg is a bit tricky so ill do the first one just a tap on the edge of ali 1143 3 cup pull the shell apart pour the yolk gently from one half to the other a couple of times so and let the white run into the cup while the yolk stays in the shell we dump the white into the big bowl and the yolk into the little one easy it well you try it yourself now swell fellow you did that first one like an expert oh oh no dont try to pick out that egg yolk f from rom the white I 1 know it is only a speck but it might keep those whites from whipping even if you tried an hour set it aside and esther will alil find a use for it tomorrow see now why I 1 told you to break them in a cup one at d a time dont you now take lake that other clean cup aird an d go ahead I 1 expected this so I 1 got out eight eggs just in case we well I 1 1 you y ou did the three others 0 K X and way below par for a beginner now start whipping the whites with that rotary beater if you please they should stand up in little peaks when you lift up the beater there right some cooks add salt to the whites white S to make them whip easier but it help a bit if the eggs and the bowls are the right temperature I 1 saw an old recipe the other day that said whip the whites until your arm is ready to fall off and then keep it up half an hour longer id certainly hate to eat one of that gals bouff scuffles souffles les the yolks next knock off the whites f from rom the beater and go 90 ahead no need to wash it yolks arent fussy at all when they ge get thick and light yellow like jike that you change them H hows ow s that mixture jn in the double boiler its been cooking about aboa ten minutes and ought to be done if you were a little slow and it had stood a few minutes longer it hurt it but it really improve it in the least pour it ft into that two qu quart art mixing bowl bovi and add the egg yolks scrape the bowl clean with that rubber scraper stir dont beat and quit as soon as they are all properly mixed before you put in those egg whites let me tell you cometh something ng what you do in the next few minutes is going to determine whether this souffle is as fine a one as anyone ever tasted or whether its just a run of the mill variety when you whipped those egg whites you turned them into mili millions I of tiny bubbles the bricki trick is is to cuddle them into the cooked mixture mi without breaking any more than you can possibly help to do this you fold them in arid and it hard haia its easy but it has got to be done just right take that fork esther likes a spoon better but even a knife will do and start SLOWLY use a circular over and over and around and around motion its easier if you keep turning the bowl this is one part of the job you just cant c nt hurry imagine you are a slow motion movie and get the idea perfectly lets look well ashes done yes I 1 know there are a few flecks about the ie of an apple seed but have to break coo 60 many bubbles to get rid of them gently pour it into the baking dish and set it into that big pan hows the hot waier wafer steaming dont ever use boiling water cold water will do but it takes longer pour the water in the pan up to the level of the souffle into the oven she goes for the final touch now weve done our best or worst and while it is baking there a thing we can do except let nature take its course no peeking in the oven for one thing it cools bools it off and for another those things are temperamental and they dont like to be jarred |