. The Century cook book : with a new supplement of one hundred receipts of especial excellence. FVDDING BAKED AfPLE DUMPLINGS. (SEE rjuBrXHW.) HOT DESSERTS 423 of the dish, or by mixing a half cupful of fruit-pulp with thepaste before the whites are added. In this case the whites oftwo more eggs will be needed to give sufficient lightness. Serveat once after it is taken from the oven. CHOCOLATE SOUFFLE 3 ounces of chocolate. ^ cupful of milk. 1 heaping tablespoonf ul of sugar.* Yolks of 3 eggs. 2 rounded tablespoonf uls of flour. Whites of 4 eggs. 1 rounded tablespoonf ul of
. The Century cook book : with a new supplement of one hundred receipts of especial excellence. FVDDING BAKED AfPLE DUMPLINGS. (SEE rjuBrXHW.) HOT DESSERTS 423 of the dish, or by mixing a half cupful of fruit-pulp with thepaste before the whites are added. In this case the whites oftwo more eggs will be needed to give sufficient lightness. Serveat once after it is taken from the oven. CHOCOLATE SOUFFLE 3 ounces of chocolate. ^ cupful of milk. 1 heaping tablespoonf ul of sugar.* Yolks of 3 eggs. 2 rounded tablespoonf uls of flour. Whites of 4 eggs. 1 rounded tablespoonf ul of the butter in a small saucepan; stir into it the flour andlet it cook a minute, but not brown, then add slowly the mitt;and stir until smboth and a little thickened; remove it from thefire and turn it slowly onto the yolks and sugar, which havebeen beaten to a cream; miT thoroughly and add the meltedchocolate (see page 388); stir for a few minutes, then set itaway to cool; rub a little butter over the top so a crust will notform. When ready to serve, stir the mixture weU. to make itsmooth and fold into i
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