Soufflé au riz (Brussels rice soufflé in a dish with meringue crust)

(Recipe #4, page 163)

Ingredients: 2 ounces of rice, 1 quart of milk, 4 eggs, sugar rubbed with lemon peel to taste.

After scalding the rice thoroughly, simmer it slowly with milk, sugar, and lemon peel until it is thick, then stir in 4 egg yolks. Carefully fold the stiffly beaten egg whites into the dough and place it the dish with a meringue crust, prepared as follows: Continue reading

Fruit pudding (highly recommended)

(Recipe #35, page 160)

Ingredients: 2 pounds + 2 ounces of 2-day-old white bread, nearly 1 quart of milk, ¼ pound of butter, 10 eggs, depending on how acidic the fruit is 6–8 ounces of powdered sugar [1-1/2 to 2 cups], lemon peel, and cinnamon, and (optionally) ¼ pound of currants. Continue reading

Potatoes and apples

(Recipe #14, page 70)

Parboil the potatoes briefly, then boil them in fresh salted water until done. Peel sour apples cut into quarters or slices, remove the core, and wash well. Add them to the potatoes along with butter.

After the potatoes and apples have become quite soft, mash them thoroughly together; if the puree is too dry, add milk and heat it through. Continue reading