THE CHINA MAIL, MARCH 13, 1989
Cooking In A
This column to-day is going' com-, pletely frivolous-well perhaps not] completely--because I'm rather practical soul and "useful hints" have a way of creeping in, even when I try to keep them down.
You really should have a few re- cipes which demand egg whites as their base so that you can make use of those leftover whites, which from time to time seem to accumulate, especially if you are fond of Hol- landaise and other sauces which make use of only the yolks.
First of all let us take to tortes in which a number of readers have signified interest. Each recipe, and I have dozens in my files, demands eggs and plenty of them. Most of them call for both egg yolks and egg whites, but a few confine them- selves to the whites alone. Few of the recipes demand butter. Many list nuts among the ingredients. I
By Edith M. Barber
recommend a spring form for baking no matter what kind you choose as this makes it possible to remove the torte from the pan without danger of breaking it.
Kitty
-28
fty-1939, by Bail Byndicats)
A gay young blade is he who thinks the worst of all depressions is that of disposition the morning after the night before.
When both egg yolks and whites are used, they are always beaten-and which is cooked in a double separately. The sugar and other boiler on top of the stove. Of course flavouring ingredients .. are added the double boiler must be at least and last of all the beaten egg whites as large at top as it is at the bot- are folded in. This insures a mer-tom so that the souffle may be turned ingue-like crust. When the egg out on a platter without breaking. whites are used by themselves, they This recipe can only be used for des- | are beaten until very stiff, the su-sert souffles as the sugar seems to gar is folded in and the mixture is be necessary to make it light and used to form meringue shell which fluffy. Don't forget, to butter the after it is baked is filled with cover of the double boiler as well flavoured whipped cream. Nothing as the utensil itself, as sometimes makes a more attractive dessert for the bouffle rises so well that it pus- a cracker or corn flake pastry is hes the cover practically off the pan. used to line a spring form before the custard-like-mixture is poured into the pan.
In baking any kind of a torte, the temperature of the oven must be carefully regulated with a slow oven for those of the schaum type and a moderate oven for the others.
SCHAUM TORTE
6 egg whites.
2 cups sugar.
1. teaspoon vanilla.
1 teaspoon vinegar.
Beat egg whites with a wire whisk until stiff; then beat in half the Now for a word 'about souffles. I sugar, two tablespoons at a time, am an iconoclast. I do not like teating thoroughly each time. Add souffles baked at a low temperature vanilla, vinegar and fold în rest in hot water accodring to most direc- of sugar. Pour two-thirds of this tions. I want a souffle crisp on the mixture into a greased spring form. ́outside and soft in the centre and Make small kisses dropped from for this a hot oven should be used. a teaspoon with the rest of the mix- Remember, however, that if you use ture and form in a circle on a tin, this method of baking you must use the same size and shape as the
a special recipe which is printed spring form. Bake one
hour or below. I also like what I call a fool-or longer in a slow over 275 degrees proof souffle which demands only | Fahrenheit. Fill with whipped egg whites-another practical point cream and berries or ice cream and
Lighter Vein
|decorate top with a circle of baked
kisses.
LEMON TORTE
8 egg yolks.
1⁄2 cup greated bread crumbs. 11⁄2 cups powdered sugar.
Grated rind of one lemon. Juice of half a lemon.
pound grated nuts.
8 egg whites.
mix
egg
Beat egg yolks until very light, Add bread crumbs, sugar, lemon rind and juice and nuts and well. Fold in well beaten whites. Pour into a greased spring form pan. Bake in a moderate oven 325 degrees Fahrenheit forty minu- tes to forty-five minutes. cold.
FOOL-PROOF SOUFFLE
ö egg whites.
1 cup sweetened prune pulp.
1/4 teaspoon salt.
1 teaspoon lemon juice,
Serve
1⁄4 teaspoon grated lemon rind..
CHOCOLATE NUT SOUFFLE
5. egg whites,
1⁄4 cup sugar.
2 squares unsweetened chocolate,
melted,
1⁄2 cup ground nuts.
Beat egg whites until stiff, and dry. Fold in sugar carefully, When well blended, fold in melted chocolate and finally fold in nuts. Pour mix- ture into well greased top part of double boiler. Gover and cook over hot water three-quarters of an hour. Turn out on platter and serve with pudding sauce or whipped cream.
CHEESE SOUFFLE
(French method),
1/4 cup flour.
1 cup milk.
pound grated cheese. teaspoon.paprika.
4 eggs.
1 teaspoon salt.
Mix flour with one-half cup of cold milk and stir this mixture into one-half cup of hot milk. Stir Beat egg whites until stiff. Fold over fire until mixture thickens and in sweetened prune pulp which has boils. Remove from fire, beat in been forced through a strainer. Fold cheese and salt and paprika. Beat in salt, lemon juice and rind. Place in egg yolks one at a time. Fold in in top of a well greased two quart beaten egg whites. Pour mixture double boiler, cover and cook over into greased baking dish three- hot water one hour. Turn out of quarters full and bake twenty-five pan and serve with whipped cream.minutes in a hot. oven (425.degrees
Cooked
Fahrenheit,
apricots, cranberries, fresh peaches or berries, sweetened (Copyright, 1939, By The Bell to taste may replace the prune pulp. Syndicate, Inc.
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