Rice Souffle

2&1/2 oz. rice.
1 pint milk.
5 ozs. sugar.
2 eggs.
Strawberry jam.
1/3 pint apple puree.
Brandy.

Method: Cook the washed rice and the milk in a double saucepan until creamy, then cool slightly. Mix 1 oz. sugar and the egg yolks and add to the rice. Put a third of the rice in a greased fireproof dish and spread with jam. Continue with alternate layers of rice and jam, then spread puree over. Top with a meringue mixture made with the egg whites and the rest of the sugar. Bake in a moderate oven (350 deg. F.) for 20 minus. Pour brandy over, set alight, and serve immediately.

Source: contributed by Dorothy Canty in The Walford Recipe Book. Compiled by the Parent-Teacher Association of the Walford Church of England Girls' School. (Adelaide: Messenger Press; October 1966), p.35.

Cold Chocolate Souffle

4 eggs
1/4 lb. block of best dark chocolate
1 pint boiling milk
Sugar to taste
1/2 oz. gelatine (1 level tablespoon)

Method: Beat the yolks of eggs till light. Break the chocolate into small pieces and melt it in 1 pint boiling milk, and add the sugar and yolks of eggs. Let thicken to a nice custard, but do not boil. Melt 1/2 oz. gelatine in a little hot water and add to the custard. When cool, lightly fold in the whites of the eggs beaten to a stiff froth. Pour into a glass bowl and place in refrigerator. Do not turn out. When ready to serve, put whipped cream on top and, if desired, decorate with cut-up blanched almonds and cherries.

Source: contributed by Lady Bonython in The Possum Cookery Book in Aid of Miss Minda - Telethon (Brighton: Minda Home Auxiliary, n.d. [1960s - post 1963]), p.60.

Potato Puff

2 cups warm mashed potatoes

1 tbspn. melted butter

2 tbspns. chopped spring onions

4 eggs, separated

1/2 cup milk

salt and pepper

2 tbspns. chopped parsley

Method: Combine cooked potatoes and milk. Beat till smooth. Add butter, seasoning, egg yolks and spring onions. Beat egg whites stiffly and fold in to potato mixture. Place mixture into souffle dish; bake in moderate to hot oven for 20 mins. or until golden brown and crisp. Serve with bacon and green vegetable or as a vegetable dish with main course. Any leftover potato puff can be sliced and fried in butter and served for breakfast.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.76.

Souper Souffle

1 can cream of celery, asparagus or mushroom soup

125g (4 oz) cheddar cheese, shredded

6 eggs, separated

Method: Combine undiluted soup and cheese in saucepan. Heat slowly stirring, until cheese is melted. Cool to room temperature. In large bowl, beat egg whites to soft peaks with electric mixer. In separate bowl, beat yolks until very thick, about 5 minutes. Gradually stir soup mixture into yolks, then fold into whites until no streaks remain. Pour into ungreased 8-cup soufflé dish or casserole. Bake in slow oven until well-risen, golden and fairly firm, about 1 hour. Serve at once. Serves 6.

Source: Memory Lane Cookbook (Rotary Club of Naracoorte, 1986), p.18.

2008: celebrating a blogging anniversary by revisiting some classics.

Souffled Salmon Pots

1 220 g can pink salmon, drained and flaked

1 310 g can asparagus cuts, drained, juice reserved

1/4 cup cornflour

3 eggs, separated

1 250 g packet Australian non-fat continental style cottage cheese

1 tablespoon chopped parsley

1/4 teaspoon ground rosemary

1 teaspoon salt

Method: Combine flaked salmon and asparagus together. Season well with salt and pepper. Place in the base of individual oven-proof souffle pots or ramekins. Add sufficient water to asparagus juice to make up one cup of liquid. Gradually blend with cornflour. Place in a saucepan and stir over heat until simmering. Cook gently for 3 minutes. Cool. Beat cottage cheese, egg yolks and seasonings together until smooth. Blend in sauce. Beat egg whites in a clean dry bowl until stiff peaks form. Fold gently into cheese mixture. Carefully spoon over salmon and asparagus. Arrange pots on a baking tray. Bake at 180C for 45-50 minutes or till puffed and slightly brown on top. Serve with crisp tossed salad as a light nourishing luncheon or alternatively as a supper idea. Serves 6.

Source: Royal Adelaide Hospital Cookery Book: Our Favourite Recipes (Adelaide: 1981, 1st edition), p.32.

Salmon Souffle

Line greased casserole with bread buttered on both sides (cut off crusts for lighter crust). Mix together 1 can tuna (450 grams) well drained with 1.1/2 cups matured cheese spread over dish. Place another layer of bread buttered both sides on top. Pour over a mixture of 3 eggs beaten with 2 cups of milk. Seasoning to taste. Press down firmly and leave to settle several hours. Bake 1 hour in moderate oven.

Source: Memory Lane Cookbook (Rotary Club of Naracoorte, 1986), p.29.

Crusty Corn Souffle

60g. butter

1 x 453g. can Creamed Corn

salt and pepper

egg whites (4)

3 tablespoons flour

4 egg yolks

chopped parsley

grated parmesan cheese - 1 tablespoon

Method: Melt butter in a medium sized saucepan, remove from heat. Stir in flour and creamed corn. Return to heat and stir for 1 minute. Cool a little, add egg yolks, one at a time, beating mixture well. Add salt, pepper and parsley. Whisk egg whites until stiff, fold into mixture quickly and lightly. Pour into an ungreased soufflé dish. Sprinkle with parmesan cheese. Bake for 45 minutes or until well risen and golden. Serve immediately.

Source: Memory Lane Cookbook (Rotary Club of Naracoorte, 1986), p.19.

Souper Souffle

1 can cream of celery, asparagus or mushroom soup
125g (4 oz) cheddar cheese, shredded
6 eggs, separated

Method: Combine undiluted soup and cheese in saucepan. Heat slowly stirring, until cheese is melted. Cool to room temperature. In large bowl, beat egg whites to soft peaks with electric mixer. In separate bowl, beat yolks until very thick, about 5 minutes. Gradually stir soup mixture into yolks, then fold into whites until no streaks remain. Pour into ungreased 8-cup soufflé dish or casserole. Bake in slow oven until well-risen, golden and fairly firm, about 1 hour. Serve at once. Serves 6.

Source: Memory Lane Cookbook (Rotary Club of Naracoorte, 1986), p.18.