Bryan-College Station Eagle from Bryan, Texas • 26

Perfect souffles demand expert skills 1 Yield: 6 to 8 servings Chocolate Souffle 5 Cheese Souffle Yogurt subs for high calorie topping Calender Cherry Berry Salad apples one quart on the Job Peachy luff Dessert GOING OUT Last Call Sale BUSINESS SALE CONTINUES 60 SPECIALGROUPSO The abric MANOR EAST MALL ffiaryos la (JCode riday Downtown Bryan SEARCY and any fat be 1 Preheat oven to 375 degrees Using one tablespoon melted butter and continue until mixture All are 5 tablespoons butter melted 4 tablespoon flour 2 cup milk 6 room temperature eggs separated reshly grated nutmeg Salt and pepper to taste Dash of cayenne pepper 2 teaspoons cornstarch 1 tablespoon water 4 ounces gruyere cheese finely diced with 4 decorative diamonds of cheese for the top 3 tablespoons freshly grated parmesan cheese egg whites must be beaten at the last minute then folded into the sauce Since souffles do not remain in their airy state for more than a few minutes after being removed from the oven they should be eaten as soon as possible after baking it satisfies your hunger needs 2 tablespoons cornstarch 1 cup sugar IMi cups milk 2 tablespoons butter 4 eggs separated Ms teaspoon grated lemon rind 1 8 oz carton peach yogurt peaks form Beat in remaining one half cup sugar Gently fold egg whites into hot milk mixture old in yogurt Pour into chilled sherbet glasses or serving dish Garnish with peach slices Note: Any flavored yogurt may be substituted for peach Makes six to eight servings if those here rozen souffles are usually an unbaked mixture of ice cream or whipped cream egg yolks sugar and liquid Souffle preparation involves three basic culinary techniques: making a flavored sauce beating egg whites into peaks and folding the whites into the sauce Once understood and perfected these techniques can serve as a basis for a myriad of dishes Many elements join to League of Women Voters 9 am 9 pm Skaggs Albertson University Square College NOW $999 NOW $399 1 3 oz package cherry gelatin cup boiling water 1 cup whole cranberry sauce 1 small red apple diced Vi cup coarsely chopped walnuts 1 8 oz carton yogurt plain or cherry flavored Originally from 2000 3000 Originally from 800 1400 stir the liquid back in reezing is not recom mended except for those varieties already frozen by the manufacturer Recipes calling for baking very good because heat destroys the culture and the thick custard like yogurt characteristic If yogurt must be heated necessary adjustments in amounts of baking powder and soda must be implemented This is because of its high acid quality Yogurt mixed with fruit vegetables or dry cereal is a completely satisfying light luncheon and it also makes an ideal after school snack for children and teenagers who need large doses of the milk nutrients In other words Originally from 4000 7800 Room temperature egg whites for instance peak better than chilled ones Egg whites beaten by hand are easier to control than those beaten by machine Moderately old eggs beat better than perfectly fresh ones To peak properly the whites must contain no shell or piece of yolk In preparing a souffle egg whites should be beaten until they form a shiny peak not less or more or the souffle will not rise properly When using an electric mixer it is easy to overbeat and overbeaten whites lose their sheen and become grainy My hand use a strong thythmical motion using the wrist and lower arm muscles and lifting up the entire bulk of the whites as they are beaten Ac celerate the beat as the whites expand in volume With an electric mixer begin on a slow speed gradually increasing the speed as volume increases The beating may be finished off by hand if desired When sugar is added to the whites as in a dessert souffle there is less chance of overbeating the inside edge of the souffle dish so there is an even indentation in the mixture Decorate with cheese diamonds 13 Bake for 25 minutes until top is lightly browned Serve im Copper bowls should be cleaned before each use with a mixture of salt and lemon juice or salt vinegar to remove oxidation grease or They should never cleaned with soap which contains fat Egg whites may also be beaten in a stainless steel or sturdy plastic bowl but not glass or porcelain which have a slippery sur face that will not the whites An aluminum bowl will turn the whites gray When using anything but copper adding a pinch of cream of tartar will create the chemical reactions necessary to hold the volume The common straight sized souffle dish works best but any even fairly shallow and straight sided dish such as a glass Pyrex casserole or charlotte mold will do Even a dish with flared sides can be used but one that is tapered in would not allow the souffle to rise evenly Some recipes suggest that a paper collar be tied around the dish to prevent the souffle from splitting or falling out during baking If the mold is All Sales Cash All Sales inal Credit Cards Accepted 1 Preheat oven to 375 degrees Using one tablespoon melted butter butter a five cup souffle dish taking care to lubricate the sides well Refrigerate the souffle dish 2 In a medium sized saucepan over low heat prepare a roux by com bining three tablespoons of butter and the flour and mixing well 3 In a small saucepan process begins with par tially skimmed milk fortified with additional milk solids A yogurt culture is added after pasteurization and homogenization The milk is then allowed to cultivate at a temperature of 112 to 115 degrees This allows the milk sugar to tran sform into lactic acid Once the proper acidity is reached the yogurt is refrigerated to stop the growth of the culture and firm up the custard like texture ruit flavored yogurt is simply the addition of fruit puree or pieces of fruit to the culture before packaging Regardless of the formit must be refrigerated It is best eaten fresh but because of its high acidity it can be kept for up to two weeks Should it separate while refrigerated simply NARE Chapter 607 noon Medallion Room Bryan Utilities Building Bryan Calvin Guest president of Bryan Building and Loan will speak on conversion of stocks Covered dish luncheon Cub Scout Pack 102 7 pm St Thomas Parish Hall Jersey St College Station CS Music Teachers Association 7:30 pm recital room Bryan Public Library recital The public is invited Altrusa Club 7:30 pm Medallion Room Bryan Utilities Building Bryan Eleanor Nance will speak on cultural understanding heat until melted 4 Add milk' and chocolate mixture all at once to the butter and flour mixture and stir with a whisk until well combined Bring to a boil over medium heat stirring constantly 5 Mix the cornstarch and water add to the saucepan stirring con stantly Add the egg yolks Mix one half cup of the sugar with the cornstarch Add to the milk Use a heavy saucepan and cook over low heat stirring constantly until mixture bubbles and is thickened Remove from heat Add butter and lemon rind Beat portion of hot mixture into the slightly beaten egg yolks Return all to saucepan cooking thickens stirring con stantly Beat egg white until soft NOW $1990 Dissolve gelatin in boiling water Cool Add cranberries walnuts old in yogurt our into a mold Chill until set Makes eight servings with the mixture reser ving a dollop for top decoration and even off the top with a spatula so that the mixture rises evenly Rub a thumb along the inside edge of the souffle dish so there is an even indentation in the mixture Decorate the center with a dollop of the filling 12 Bake for 25 to 30 minutes until the top is lightly browned Serve immediately Yield: 6 to 8 servings and stirring constantly bring just to the boiling point 6 Remove from the heat and pour contents into a medium sized mixing bowl to cool Add Grand Mar nier and mix well 7 Remove souffle dish from the refrigerator and brush with additional tablespoon of melted butter Refrigerate 8 Beat the egg whites gradually adding the sugar just until they hold a peak preferably using a very clean balloon whisk and unlined copper bowl (If using a noncopper bowl or electric mixer add three eighths teaspoon cream of tartar to the egg whites while beating 9 Add about one third of the beaten egg whites to the chocolate mixture mixing well with the whisk 10 Add the rest of the beaten whites folding in with the spatula Work quickly but thoroughly making sure all of the whites are incorporated into the mixture This should take less than minute Soil and Crop Sciences Wives 7:30 pm home of Jane McBee 3704 Oakridge Drive Bryan Mrs Mary Beth Gandy of Merle Norman Cosmetics will present the program Alcoholics Anonymous and Al Anon 8 pm St Paul's Episcopal Church Navasota or more in formation call 825 3737 in Navasota (days only) or 779 0933 or 779 4959 in Bryan College Station Brazos Duplicate Bridge Club 7 pm golf club house campus of Texas A4M University duplicate players welcome By PATRICIA WELLS with recipes by PIERRE RANEY New York Times Newsservice NEW YORK ew dishes inflate the ego like the billowy souffle A perfect souffle is a work of art yet not one that demands expert culinary skills The success of a souffle from the rench souffler meaning to breath lies largely with properly beaten egg whites When brought to a shiny peak the whites fill create a perfect souffle with small air bubbles encouraging the souffle to rise to glorious heights The invention of the 'souffle is credited to An tonin Careme a flam 'boyant 19th century renchman some call the greatest cook of all time According to Anne Willan in Cooks and Their Recipes rom Taillevent to Escroffler" (McGraw Hill 1977) puddings made fluffy with meringue were known years before but it was the invention of new ovens heated by air ducts that allowed Careme to bake at the constant heat needed for a true souffle In day the souffle was baked inside a pre baked pastry case It is said that this pastry which was not eaten as part of the souffle but discarded inspired the now classic souffle dish Whether served as a first course a side dish or a dessert the souffle is a dish to be shared and one to be served and eaten while still in its airy state It should be noted that a true souffle is always baked and that what is called a frozen souffle bears no resemblance to traditionally beaten in an unlined copper bowl The light acidity of the metal produces a chemical reaction with egg whites and helps them hold their volume and not get or watery a minute after the whites are beaten Don't miss this last chance to stock up on those extra separates and new dresses for your winter wardrobe now at the biggest savings of the year! Hurry in for the last of the season's big bargains! properly buttered and chilled the souffle should rise evenly about two to three inches above the dish and should be strong enough without the collar to support itself while baking When preparing a souffle the flavored sauce A large 9 to 10 inch may be made several bowl five or six inches deep hours ahead and kept at is best The whisk should room temperature The be large about 12 inches long and sturdy The beater whether an electric or hand whisk and the bowl must be im DRESSESSPORTSWEARPANTSTOPSBLOUSESSKIRTS Brazos County Needs an Experienced District Attorney Keep Station Voter registration drive Brazos County Senior Citizens Association 308 28th St Bryan Salad luncheon at noon games at 1pm Parents Without Part ners 6:30 pm dinner at Pizza Inn East 29th Street (near Bryan High) or additional information call Gerald Crawford or Marilyn Richardson Alcoholics Anonymous and Al Anon 8 pm irst United Methodist Church 506 28th St Bryan or more information call 779 0933 or 779 4959 Clay People 8 pm home of Pat Jones 1505 Dexter Drive College Station Please bring books of interest to the group or more information please call Pat Jones over low heat scald the milk 4 Add scalded milk all at once to the butter and flour mixture and stir with a whisk until well combined Add a few gratings of fresh nutmea a dish of cayenne' and salt and mediately nanrwr tn facto iner tn fl boil over medium neat stirring regularly 5 Mix the cornstarch and water and add to the saucepan stirring con stantly Add the egg yolks stirring constantly and bring just to the boiling point 6 Remove from heat and pour contents into a medium sized mixing bowl to cool 7 Remove souffle dish from the refrigerator and brush with additional tablespoon of melted butter Refrigerate 8 Beat the egg whites just until they hold a peak preferably using a very clean balloon whisk and unlined copper bowl (If butter a five cup souffle using a noncopper bowl or electric mixer add three eighths of a teaspoon cream of tartar to the egg whites while beating 9 Add about one third of the beaten egg whites to the milk and egg mixture mixing well with the whisk 10 Add the cheese mixing well 11 Add the rest of the milk add chocolate and beaten whites folding in with the spatula Work quickly but thoroughly making sure all of the whites are incorporated into the mixture This should take less than a minute! 12 ill the souffle dish with the mixture evening off the top with a spatula so the mixture rises evenly Rub a thumb along since the sugar helps the whites retain their volume Adding sugar to the whites rather than to the rest of the mixture makes for a lighter souffle Cornstarch also makes for a lighter fluffier souffle Additional flour can be used to thicken the sauce but cornstarch thickens without adding the heaviness of flour Too much fat in the souffle will retard its rising ability and the cornstarch also acts to cut the fat If the souffle dish is well lubricated the souffle will maculately clean ascend easily straight up Chilling keeps the sides lubricated and prevents the butter from melting and dripping to the bottom of the dish causing uneven lubrication By folding rather than stirring most of the whites into the souffle mixture the whites retain maximum volume The souffle mixture is first lightened by adding about a third of the egg white mixture and mixing the two well Then the remaining egg whites are scooped on top With a spatula fold do not mix the whites into the souffle mixture The idea is to bring the souffle mixture to the top a little at a time The easiest method is to use a spatula cutting down from the top center of the mixture to the bottom of the bowl and folding all the while rotating the bowl and repeating this action until the egg whites have been incorporated into the body This should take just a minute Too much folding will deflate the whites and the souffle will not rise evenly Egg whites are tablespoons butter melted 4 tablespoons flour cups milk 3 ounces semisweet baking chocolate 1 ounce unsweetened baking chocolate 6 room temperature eggs separated 2 teaspoons cornstarch 1 tablespoon water 1 tablespoon Grand Marnier cup sugar The biblical Moses and his followers were said to have eaten yogurt on their long search for the promised land High in protein calcium and raboflavin (vitamin 2) and usually low fat yogurt is actually a cultured milk which retains all of nutrients Because of this USDA places yogurt in the milk group of its our ood Groups system of balancing the diet Other groups include meat vegetables and fruits and breads and cereals A one half cup serving of plain yogurt has ap proximately 70 calories When fruit and sugar are added yogurt calories include to about 140 The yogurt of yesterday was simply milk fortified with a starter and fer mented Today the yogurt dish taking care to lubricate the sides well Refrigerate the souffle dish 2 In a medium sized saucepan over low heat prepare a roux of com bining three tablespoons of ill the souffle dish puiier wiui uie iiuur auu mixing well 3 In a small saucepan over low heat scald the 4th Price Reduction Entire Stock of Merchandise Including All Patterns piursday Brazos County Senior Citizens Association 308 28th St Bryan China painting at 9 am and 1 pm genealogy class and games at 1:30 pm CS Newcomers Club book discussion group 10 am home of Mrs Charles Horner 1814 Hondo College Station Organizational meeting for book discussion group Call Mrs Horner for more information Executive Board of Club 9:30 am home of Mrs Carroll A Clabaugh president 1411 Angelina St College Station Chapter EQ PEO 10 am home of Mrs Goldsmith Jr 700 Per shing St College Station Shoppe 201 Main Downtown Bryan 2C THE EAGLEBryan College Station Texas Wednesday ebruary 22 1 978 7 teeree lieaim Ceemmee (X I CtaMW ei tn TM TTtCt 1 katsssd i Ol I SEARCY.