Texas Jewish Post (Fort Worth, Tex.), Vol. 19, No. 18, Ed. 1 Thursday, May 6, 1965 Page: 2 of 28
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Thursday, May 6, 1965 TEXAS JEWISH POST FORT WORTH-PAGE 2
My Flavorite Recipe
By MILDRED GROSBERG BELLEN
J.T.A. Coaking Editor
Author of "Modern Jewish Meals"
‘--and the "Jewish Cook Book" (Bloch)
Souffles
^ OUFFLES ARE delicate, spongy, baked main dishes
0 and desserts,' made light by the air beaten into tile
eggs which are one of the main ingredients. Souffles have
an undeserved reputation for being temperamental and hard
to make. Actually, all they ask for success is careful observ-
ance of a few simple rules.
Since the treatment of (he eggs
is the prime factor in the suc-
cess of a souf-
fle, most of the
rules apply to
the eggs. First
of all, they will
separate more
easily if opened
while they are
still cold, but
will beat to
Mrs. Beilin greater volume
if they are then allowed to stand
until they teach room tempera-
ture.
The yolks should be beaten un-
til thick and lemon-colored. The
whites are beaten until stiff, bui
still moist and shiny.
It is most important that not
a drop of egg yolk be in the
whites as the yolk will prevent
the whites from beating proper-
ly. Should a bit of yolk get in-
to the whites, remove the par-
ticle with a piece of egg shell.
Also, the heater most be
thoroughly clean before it is
used to beat the whites.
When the yolks are thick, they
are stirred lightly into the pre-
pared sauce. The beaten whites
must be folded in. For folding, a
rubber scraper is a better uten-
sil than a spoon. *
Move the scraper straight
down through the center of the
egg white and combined sauce-
yolk mixture, to the bottom of
the bowl. Now turn the scraper
flat along the bottom of the
bowl, toward you. Lift straight
up from the bottom to the top.
Give the bowl a quarter-turn
and repeat.
For a light blending, fold un-
til only a few particles of the
whites are evident. For
thorough blending fold until no
white at all can be seen.
Bake the souffle in a special
pan, or a straight-sided casserole,
and serve it as soon as it is done.
Souffles cannot stand.
There are many variations
which are possible with souffles.
Cheese, vegetables, chopped
cooked meats or fish, fruits, and
sweetenings — all may be added.
Here are recipes for a cheese souf-
fle which is rather firm and suit-
able for a main dish, and for a
delightful dessert lemon souffle, !
fluffy and creamy at the same
time.
Cheese Souffle
3 tablespoons butter or
margarine
3 tablespoons all-purpose Sour
^4 teaspoon dry mustard
teaspoon salt
1 cup milk
7 s cup grated American style
cheese
t eggs, separated
, About 1 tablespoons, fine,
dry bread crumbs
Molt the shortening in a small
saucepan over medium heat. Stir
in the flour, mustard, and salt,
and cook until the mixture bub-
bles. Remove from the heat and
gradually stir in the milk.
Return to the heat and stir un-
til smooth and thick. Remove
from the heat once more and
stir in the cheese. In a mixing
bowl beat the egg yolks until
thick and lemon-colored.
Slowly heat the cheese sauce
into them. With a clean beater
whip the whites until stiff but
still moist and shiny.
Fold half the whites into the
egg yolks and cheese sauce until
the mixture is throughly blended.
Fold the remaining whites into
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the mixture until lightly blend-
ed.
Grease a straight-sided bak-
ing pan or souffle dish about
5-Via inches in diameter and 3
Inches high. Coat with the
bread crumbs.
Pour in the souffle mixture
and bake at, 375°F. from 30 to 35
minutes, until well browned.
Serve immediately. This amount
makes 4 portions.
Lemon Souffle
Z tablespoons butter or
margarine
3 tablespoons all-purpose
flour
1/16 teaspoon salt
1 cup milk
3 eggs, separated
V4. cup lemon juice
Z teaspoons grated lemon
rind
Vs cup sugar
Extra sugar for coating
the baking dish
In a small saucepan over med-
ium heat melt the shortening,
stir in the flour and salt, and
cook until the mixture bubbles.
Remove from the heat and grad-
ually blend in the milk.
Return to the heat and stir
until smooth and thick. Re-
move from the heat.
Beat the egg yolks until light
and thick and stir in the lemon
juice and rind. Completely blend
the yolks into the sauce. Beat
the whites until they begin to stif-
fen. Gradually beat in the V* cup
of sugar.
Fold into the souffle mix-1
ture thoroughly. Grease a 14*
quart baking dish with straight
sides well, and coat with the
additional sugar.
Pour in the batter and bake
at 350' F. 30 to 35 minutes, until
the top is delicately browned.
This amount serves 4. Serve im-
mediately.
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Wisch, J. A. Texas Jewish Post (Fort Worth, Tex.), Vol. 19, No. 18, Ed. 1 Thursday, May 6, 1965, newspaper, May 6, 1965; Fort Worth, Texas. (https://texashistory.unt.edu/ark:/67531/metapth754714/m1/2/: accessed April 25, 2024), University of North Texas Libraries, The Portal to Texas History, https://texashistory.unt.edu; .