417. +Farina Souflé.+-- Boil 1 cup milk with ½ tablespoonful butter; add slowly 4 tablespoonfuls farina and stir till it has formed into a smooth paste and loosens itself from bottom of saucepan; transfer it to a dish and set aside; when nearly cold stir ½ tablespoonful butter to a cream and add alternately 5 tablespoonfuls sugar, the yolks of 5 eggs and the farina paste; stir each part well before another is added; add lastly the whites of the eggs, beaten to a stiff froth, 1 teaspoonful essence of lemon and finish the same as Almond Souflée; serve either with wine cream or fruit sauce.
418. +Strawberry Souflé.+-- Wash and press through a sieve 1 quart fresh strawberries; mix them with 6 tablespoonfuls sugar and the beaten whites of 6 eggs; fill this into a buttered dish, sprinkle with sugar and bake slowly 40 minutes; souflées of any kind of fruit jelly or marmalade are made the same way.
419. +Chestnut Souflé.+-- Put 30 large chestnuts with cold water over the fire and boil 5 minutes; take them from the fire and remove the outside shells and the brown skins; boil the chestnuts in milk till tender and press them through a sieve; melt ¾ tablespoonful butter, add 1 tablespoonful flour and stir for a few minutes over the fire; add ¾ cup boiling milk, stir and let it boil up, remove from fire and set aside; when cooled off mix it with the chestnut purée and add 4 tablespoonfuls sugar, 1 teaspoonful vanilla and the beaten whites of 6 eggs. This souflée may be baked either in paper boxes or in a dish; dust with sugar when ready to serve.
420. +Beignet Souflé.+-- Boil ½ pint milk with ½ tablespoonful butter, 1 tablespoonful sugar and add by degrees, while boiling, 1 cup sifted flour; stir constantly till it has formed into a smooth paste and loosens itself from bottom of saucepan; remove the paste from fire and set aside to cool; then mix it with 2 whole eggs and the yolks of 2; place a wide saucepan with lard over the fire, drop with a teaspoon small dumplings into the boiling fat and fry them to a delicate brown; drain them on blotting paper, lay them onto a warm dish, dust with sugar and serve at once.
421. +Potato Souflé.+-- Boil 6 large potatoes with the skins in water until done; when cold remove the skins and grate the potatoes on a grater; use only that portion which lies behind the grater and be sure there is 3 cupfuls; then stir 1½ tablespoonfuls butter to a cream and add alternately the yolks of 6 eggs, 6 tablespoonfuls sugar and the grated rind of 1 lemon; add ½ cup ground or pounded almonds and 3 tablespoonfuls dry farina; then add the grated potatoes and lastly the whites of the eggs, beaten to a stiff froth; put this mixture into a well buttered form and bake 1 hour; serve with the following sauce:--Mix 1 tablespoonful butter with 1½ teaspoonfuls cornstarch, add 1 cup boiling water and stir over the fire to a thick, creamy sauce; then add 2 tablespoonfuls sugar, 1 cup sherry wine, a little lemon juice and ½ teaspoonful vanilla; strain through a sieve and serve.