File:American cookery (1915) (14597720119).jpg

Identifier: americancookery19unse_0 (find matches)
Title: American cookery
Year: 1914 (1910s)
Authors:
Subjects:
Publisher: New York (etc.) : Whitney Publications (etc.)
Contributing Library: Boston Public Library
Digitizing Sponsor: Boston Public Library

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DWINELL-WRIGHT C? PRINCIPAL COFFEE ROASTERS BOSTON-CHICAGO f Buy advertised Goods — do not accept substitutes155 156 AMERICAN COOKERY Why Souffles Fall Suufilcs contain many eggs, beatenvery light. When heated in the oventhe air incorporated in the tgg expandsand lifts up the whole mass. On cooling—even a little—the air contracts andthe souffle falls. While all souffles fallto some extent, if the cell walls of theegg arc properly stiffened by the heat,the contraction, or falHng, will be slowerand the dish is regarded as a success. Why Meringues Shrink A meringue shrinks if it is not cookedlong enough—or, more often, because itis cooked too fast. A souffle is usuallycomposed of some heavy article aschicken, or fish and eggs, and the heavyarticle increases the liability of the eggsto fall. In meringues, nothing butwhites of eggs and sugar (with flavor-ing) is used and, if the cooking be slowand continued long enough to stiffen thecell walls thoroughly, the shrinking ofthe mering

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