Recipe For Making Cocoanut Souffle
From Practical Cooking And Serving by Janet McKenzie Hill, 1919. Section 658 of 825.
(Boston Cooking School)
1 1/2 cups of milk. 1 tablespoonful of butter. 1/3 cup of sugar. 1 cup of cocoanut. 3 tablespoonfuls of cornstarch. The whites of four eggs.
Mix the cornstarch, sugar and cocoanut, and stir into the hot milk; let cook ten minutes, stirring occasionally; add the butter and fold in the whites of the eggs. Bake in individual moulds, buttered and sprinkled with sugar, about twelve minutes. Let the moulds stand in a dish of hot water. Turn from the moulds, put a spoonful of strawberry jam upon the top and pour around the soufflés a pint of boiled custard, made with yolks of the eggs. Put the jelly in place on serving, to avoid displacement while they are being brought to the dining-room.