Thursday, March 18, 2010

Lemon Souffle

This fabulous drawing is from the Dominick's Sugar Kitchen cookbook, 1962. It is very cute, though I do have to wonder why it would be attractive to think about things dropping from the lemons' er - back ends, into the souffle.
This is a wonderful cookbook filled with more drawings like this. I will be on this one for a bit!
Lemon Souffle: (Maybe grate your lemons into a bowl...)
3 tablespoons flour
2 tablespoons butter or margarine, melted
3/4 cup milk
1/4 cup lemon juice (that's a lot)
1 1/2 tsp. grated lemon rind
1/4 cup Domino Granulated Sugar
1/8 tsp. salt
5 egg yolks, well beaten
Domino Granulated Sugar
5 egg whites, room temperature
Domino Confectioners 10-X Sugar (???)
Blend flour into melted butter or margarine in top of double boiler.  Stir milk into mixture gradually.  Cook over simmering water, stirring constantly until mixture is very thick.  Remove from heat.  Stir lemon juice, rind, sugar and salt into beaten yolks; blend lemon mixture into hot mixture.  Remove from heat.  Tie 6: wide strip of greased waxed paper around a well-greased 7" souffle dish to form collar.  Dust dish and collar with granulated sugar.  Place egg whites in large mixing bowl; beat at highest speed until stiff but not dry.  Gradually fold yolk mixture into beaten whites.  Bake in moderate oven 350F until golden brown, about 40 minutes.  Remove collar at once; sprinkle souffle with confectioners sugar.  Serve at once. 

I was very excited that this blog was featured yesterday on the Gapers Block, from the fun Chicago foodie site:  Drive Thru:  

Last night we had 20+ at our Teen Corps meeting, where teens got prizes for wearing green. Then we did a craft for the ALA book we are helping with for lovely author Christina Coleman, and then we painted a rain barrel for a National Library Week auction. I am covered in paint still today and am enjoying my Advil. Have a good day!

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