Small Sugar Soufflés

Instructions

1. Make the same preparation of egg and sugar as for the almond-shamrocks; it may be flavoured and coloured in the same way.
2. The icing must be sufficiently firm to roll into balls scarcely larger than a nut. A little sifted sugar should be dusted on the fingers in making them, but it must not remain on the surface of the souffles.
3. Bake them, as is usual, in very small round paper cases, plaited with the edge of a knife.
4. To give them brilliancy, moisten the tops slightly before they are set into the oven, by passing the finger, or a paste-brush, just dipped in cold water, lightly over them.
5. Look at them in about a quarter of an hour; should they be quite firm to the touch in every part, draw them out, but if not let them remain longer.
6. They may be baked on sheets of paper, but will not preserve their form so well.
7. Proportions and time: for 1 white of egg, whisked to a very firm froth, 8 to 10 oz. of sifted sugar, or more: souffles, baked in extremely gentle oven, 16 to 30 minutes, or longer if needful.
8. Obs. (Acton): she has confined the receipts here to the most simple preparations suited to desserts. All the confectionary of the preceding chapter is appropriate to them, with the exception of the toffie, as well as various compotes, clear jellies, and gateaux of fruit turned from the moulds.