Houston First Prize Beans with Ham (1968)

• 
  2 lbs dried navy beans
• 1- whole cloves
• 1 onion, peeled
• 1 bay leaf
• 1 tbspn salt
• 1 lb lean salt pork
•  1 lb smoked ham or ham hocks
• 3 onions, chopped
• 3 cloves garlic, crushed
• 1 tbspn dry mustard
• 1/2 cup Jamaican rum

Cover beans with water and soak overnight. Drain and save bean liquid. Put beans in a large pot and add fresh water to a depth of 3 inches above the beans. 

Stick cloves into a peeled onion, and add to bean pot with bay leaf and salt. Bring to a boil. Boil rapidly for 5 minutes, and skim foam from top of beans. Reduce heat and simmer until beans are tender but not mushy. Drain and reserve liquid.

Simmer salt pork in water for 25 minutes. Remove pork and cut into small pieces. Cut ham into strips. Combine chopped onion and crushed garlic. Blend dry mustard with enough water to dissolve mustard. 

Pour a layer of beans in large baking dish or casserole. Add a layer of salt pork, ham, and onion-garlic mixture. Repeat layers ending with beans. POur dissolved mustard over all and add enough bean liquid to cover.

Bake in 350 degree oven. Add more bean liquid if needed during baking. At the end of 1 1/2 hours, pour rum over bean and bake 45 minutes longer (2 hours, 15 minutes in all). Serves 16.

More "Lost" Bean Recipes

Classic Old-Fashioned Boston Baked Beans (1971)

Bean and Bacon Chowder (1960)

(Origin - "Houston Junior League Cook Book" published by the Junior League of Houston Texas, 1968. Recipe by Mrs Walter L. Parsley.) 

Williamsburg Coffee Crisp Cookies (1971)

• 2/3 cup butter
• 1/2 cup light brown sugar, packed
• 1 egg, slightly beaten
• 1 tspn rum extract
• 2 cups sifted all-purpose flour
• 1/8 tspn baking soda
• 1/2 tspn baking powder
• 1/2 tspn salt
• 2 tbspns instant coffee
• Pecans, chopped or halved

Preheat oven to 400 degrees 10 minutes before cookies at to be put in.

Grease cookie sheet. Cream butter and brown sugar. Add the egg and rum extract, and mix well.

Beat in the sifted dry ingredients. Shape dough into rolls 2 inches in diameter, wrap in waxed paper, and chill. When firm, cut into thin slices and top with pecans. Baked on prepared cookie sheet at 40 degrees for 12 to 15 minutes. Yields 36 cookies.

More "Lost" Recipes from Williamsburg

Williamsburg Banana Buttermilk Cake (1850)

Williamsburg Carrot Spice Cake (1850)

Origin - "The Williamsburg Cookbook" by Letha Booth and the Staff of Colonial Williamsburg, published by The Colonial Williamsburg Foundation, 1971.)

Williamsburg Rum Balls (1850)

• 2 cups vanilla wafer crumbs or similar
• 2 tbspns cocoa
• 1-1/2 cups confectioners sugar
• 1 cup pecans, very finely chopped
• 2 tbspns white corn syrup
• 1/4 cup rum

Mix well vanilla wafer crumbs, cocoa, 1 cup confectioner's sugar, and pecans.

Add white corn syrup and rum, and mix well.  

Shape into 1-inch balls, and roll in remaining confectioner's sugar. Put in tightly covered tin box or other metal container for at least 12 hours before serving. 

These cookies keep well for 4 or 5 weeks.

More "Lost" Rum Recipes
Rum Poached Peaches (1792)

Rum Pie with Chocolate (1980)

(Origin - "The Williamsburg Cookbook" by Letha Booth and the Staff of Colonial Williamsburg, published by The Colonial Williamsburg Foundation, 1971.)

Brown Sugar Pound Cake with Rum Butter Glaze (1974)

• 3 sticks butter
• 1 box light brown sugar
• 1/2 cup white sugar
• 5 eggs, separated
• 3 cups flour
• 1/2 tspn baking powder
• 1 cup milk
• 2 tspns vanilla extract
• 1 cup finely chopped nuts
• Rum Butter Glaze (see below)

Cream butter with brown and white sugar. ADd egg yolks, one at a time, beating well.

Add dry ingredients, alternately with milk. Add vanilla extract and chopped nuts which have been lightly dusted with 1 tablespoon of flour. Fold stiffly beaten egg whites into batter.

In a tube pan, bake at 325 degrees for 1-12/ hours. Cool for 15 minutes in pan. Remove from pan.

Rum Butter Glaze

• 2 cups powdered sugar
• 1/2 stick butter
• 1/2 small can Pet milk
• 3 tspns vanilla extract
• 1 tspn rum flavoring

Combine all glaze ingredients. Pour glaze over cake while cake is still slightly warm.

More "Lost" Pound Cakes

Confederate Pound Cake (1883)

Butterscotch Pound Bundt Cake (1973)

(Origin - "Cane River Cuisine" published by the Service League of Natchitoches, Louisiana, 1974. This recipe was by Mrs. Alvin DeBlieux, Sr.)

Rum Poached Peaches (1792)

• 6 large, fresh peaches, skinned, stoned, halved
• 3 cups boiling water
• 1-1/2 cups sugar
• 1 tbspn lemon juice
• 1 tbspn butter
• 1/2 cup amber rum
• 1/4 tspn nutmeg
• Pinch of salt
• 1/4 cup chopped, to taste
• toasted almonds

Boil water, sugar, and salt 5 to 8 minutes to make a light syrup. Add lemon juice and peaches. Turn heat down and gently simmer peaches for 15 to 20 minutes, turning them occasionally.

Dip out peach halves carefully and place in bowl to cool. Add butter and rum to sauce. Continue to simmer sauce until butter has melted. 

Pour sauce over peaches. Cool. Serve toppped with whipped cream sprinkled with nutmeg and toasted almonds. Serves 6. 

(Origin - "The Old Farmer's Almanac Colonial Cookbook," by Clarissa Silitch. Published by Yankee Books, 1982. Based on recipes in "The Old Farmer's Almanac," published in 1792.) 

More "Lost" Peach Recipes

Fried Peaches with Bacon (1976)

Farmer's Butterscotch Peach Pie (1965)

Sweet Peach Pickles (1965)

Williamsburg Rum Cream Pie with Chocolate (1790)

"Make a crumb pie shell (see below) in a glass serving dish. Beat 6 egg yolks until light, and add 1 scant cup sugar.  

"Soak 1 envelope of gelatin in 1/2 cup cold water. Put gelatin and water over a low flame, bring to a boil, and pour it over the sugar and egg mixture, stirring briskly.

"Flavor with 1/2 cup dark rum (Jamaica). Cool this until the mixture beings to set, then pour it into the pie shell.  Chill until firm.

"Sprinkle top of pie generously with shaved bittersweet chocolate curls. Garnish with shipped cream.  Serve cold."

Cream Pie Shell
"Crumb a 6 oz. package of Zwieback. Blend 2 tbspns sugar, 1/2 tspn cinnamon, and 1/2 cup soft butter with the Zwieback and mix well. Press this mixture evenly into the 10-inch glass serving dish."

"This recipe is a favorite dessert at the Campbell's Tavern at Williamsburg, Virginia." Per the Colonial Williamsburg Foundation, "Noted as George Washington's favorite for seafood, Christiana Campbell's Tavern is as alive today with conversation and political discussion as it was in the times of the founders. Menu items feature crab, shrimp, fish, and scallops - all items that were familiar to 18th-century Virginians."

(Origin - "Cookery Now and Then - 1776 to 1976" by the Daughters of the American Revolution, Sacramento chapter, 1976.  Recipe was by Myrtle Jensen.)

More "Lost" Historic Recipes
Acorn Bread (1776)
White House White Ginger Biscuits (1887)

Thomas Jefferson's Macaroni and Cheese (1802)

Abe Lincoln's Butter-Browned Steak with Coffee-Mustard Sauce (1837)

Flaming Rum Pineapple (1971)

• 2 pineapples, peeled and cut in wedges
• 2 cups of rum
• 1/4 cup honey
• 1/2 cup water
• 1/4 tspn cinnamon
• 1/4 tspn ground nutmeg

Place pineapple in refrigerator in covered dish until ready to serve.

Combine 1 cup of the run, honey, water, cinnamon, and nutmeg in a saucepan and bring to a boil.  Simmer 1 to 2 minutes.

Place pineapple in serving bowl.  Pour rum sauce over pineapple wedges.  When ready to serve, pour 1 cup of rum over the pineapple, and ignite.

(Origin - "Hawaiian Dinner Party" by William I. Kaufman, a Buzza Book, 1971.)

More "Lost" Hawaiian Recipes

Hawaiian Pineapple Bars (1967)

Hawaiian Pineapple French Toast (1941)

Hawaiian Preserved Figs with Lime (1920)

Hawaiian Pineapple Cake (1980)

Trader Vic's Baked Bananas with Rum Sauce (1968)

• 8 bananas
• 2 tbspns melted butter
• 1/2 cup brown sugar
• 2 tbspns grated orange peel
• 1 cup orange juice
• 1/4 tspn ground cloves

Rum Sauce:

• 2 egg yolks
• 1/2 cup sifted powdered sugar
• 1/4 cup half-and-half
• 1 to 1-1/2 ounces Jamaican rum
• 2 egg whites
• 1/4 tspn salt

To make sauce, beat egg yolks until thick and lemon-colored.  Add sugar, half-and-half, and salt, and mix thoroughly.  Place in top of double boiler over hot water and beat until mixture thickens, about 5 minutes.  

Stir in rum gradually, and continue beating until smooth, often. Chill. Just before serving, beat egg whites until stiff, and fold into sauce.

Peel bananas, and place in shallow baking dish.  Brush with melted butter, and bake at 350 degrees for 10 minutes.  Meanwhile, mix brown sugar, cloves, grated orange peel. and orange juice.    Spoon mixture over bananas and return to oven for 15 minutes.  

Serve hot with chilled Rum Sauce.  Serves 8.

(Origin - "Trader Vic's Pacific Island Cookbook with Side Trips to Hong Kong, Southeast Asia, Mexico, and Texas" by Trader Vic, 1968)

More "Lost" Trader Vic Recipes
Buttered Roast Chicken with White Wine (1968)

Celery Victor with Crab Legs or Shrimp (1946)

San Francisco Oyster Loaf (1968)

Between-the-Sheets Cocktail (1946)

Rum Expresso Mousse Cake (1983)

• 5 tbspns rum
• 1-1/4 cups strong expresso
• 3 tbspns sugar
• 1 16-oz pound cake (baked or bought)
• 4 eggs, separated
• 10 oz semisweet chocolate, chopped or chips
• 1 tspn butter
• 1 cup heavy cream 
• 2 tspns rum (optional)
• 1 tspn sugar
• Walnuts or chocolate-covered coffee beans, for garnish

Line bottom and sides of a 9-inch springform pan with buttered waxed paper, extending it above the rim.

Combine rum, expresso, and 3 tablespoons of sugar.  Cut pound cake into 1-1/4 inch slices, and dip into rum-expresso mixture.  Places slices on bottom and along sides of the baking pan, reserving some slices for the top.

Beat egg yolks together with 1 teaspoon sugar until the yolks turn pale yellow. Melt 6 ounces of chocolate; mix into beaten egg yolks, and cool. Whip egg whites until they form stiff peaks.  Combine 1 tablespoon egg whites with yolks and chocolate; fold in remaining egg whites, and spoon over pound cake strips.  Cover with remaining pound cake strips dipped in rum-expresso mixture, and refrigerate overnight.

The following day, turn the pan over onto a flat serving platter, remove springform pan, carefully peeling off wax paper.  

To frost, melt remaining 4 ounces of chocolate with 1 teaspoon butter, and cover entire cake with a thin coat.  Refrigerate until chocolate hardens, about 45 minutes.  

Whip cream with rum, if desired, and decorate cake using a pastry bag fitted with a decorating tip.  Garnish with walnuts or chocolate-covered coffee beans.  Cut with serrated knife.  Serves 10.

(Origin - "The Seattle Classic Cookbook" by The Junior League of Seattle, 1983.)

More "Lost" Chocolate Cakes

Mahogany Cake with Sour Cream (1936)

Kentucky Bourbon Fudge Cake (1983)

Chocolate Sauerkraut Cake (1980)

Chocolate Chestnut Cake Tourinoise (1967)

Bossa Nova Cocktail with Rum (1978)

• 1 oz Galliano liqueur
• 1 oz light rum
• 1 oz apricot brandy
• 2 oz pineapple juice
• 1/2 oz egg white
• 1/4 oz lemon juice

Combine in cocktail shaker, and shake vigorously.  Pour into tall glass with ice cubes.

(Origin  - "Out of Our League" by The Junior League of Greensboro, North Carolina, Inc., 1978.)

More "Lost" Cocktails

New Orleans Gin Fizz (1963)

Dandelion Wine (1934)

Between-the-Sheets Cocktail (1946)

Toll House Rum Biscuits with Frosting (1948)

• 1/2 cup milk
• 1/4 cup rum
• 1 egg yolk
• 2 cups flour
• 5 tspns baking powder
• 1 tspn salt
• 3 tbspns shortening
• Raisins, seedless
• Butter, melted
• Rum biscuit frosting (see below)

Sift together dry ingredients.  Combine milk, rum and egg yolk, then mix thoroughly into dry ingredients.  

Turn onto floured board.  Pat dough to 1/4-inch thickness.  Brush thickly with melted butter, and sprinkle with seedless raisins.  Roll like jelly roll, cut into 1-inch-thick slices, and place close together on greased baking sheet.  

Bake in hot oven, preheated to 450 degrees, for 12 to 15 minutes.  Allow to cool slightly. Then brush with Rum Biscuit Frosting.  Serve hot. Makes 16 biscuits.

Rum Biscuit Frosting

• 1 cup confectioners sugar
• 2 tbspns melted butter
• 2 tbspns rum

Combine sugar, melted butter and rum, adding more sugar if necessary to achieve a smooth spreading consistency.  Spread while biscuits are hot.

(Origin - "Toll House Tried and True Recipes" by Ruth Graves Wakefield, 1948.  Author Ruth Graves Wakefield was owner of the famed Toll House Restaurant in Whitman, Massachusetts.)

More "Lost" Rum Recipes

Rum-Flambeed Lemon Mushrooms (1978)

Rum Pie with Chocolate (1980)

Superb Chocolate Rum Balls with Pecans (1951)

New Orleans Flaming Rum Omelette (1975)

Banana Foster Flambe (1980)

Fried Cream Flambe with Rum or Brandy (1963)

• 1 qt milk
• 1 1/4 cups semolina (Cream of Wheat is an excellent substitute)
• 3 eggs
• 12 oz rum or brandy
• 2 tspns vanilla
• 3 tbspns sugar
• 2 eggs beaten with a little milk
• 6 tspns white sugar mixed with 6 tspns brown sugar
• 24 cloves
• Fine bread crumbs
• Flour
• Salt to taste
• Mixture of vegetable oil, melted butter, for frying

Bring the milk to a boil. Slowly add the semolina, stirring constantly, and continue to cook until very thick--- about 10 minutes.  When thick and smooth, removed from fire.  

Add 3 eggs, beaten, one at a time, and mix well until thoroughly blended.  Add the vanilla, salt, and 3 tablespoons of sugar, and mix in well.  Pour about 1 inch deep into rectangular or square baking pans line with plastic wrap.  This amount will fill two pans 9 x 9 x 2 inches. Refrigerate several hours or overnight.

When firmly chilled, turn out onto a flat cutting surface, and divide into 12 squares.  Roll each square in flour, dip into beaten egg and milk, and roll in fine bread crumbs.  Fry in a mixture of vegetable oil and butter until golden brown. Remove from fat, drain on absorbent paper, and place each square immediately into a very hot dessert bowl.  (If you want to flame it, the hot bowl is the secret.)  

Sprinkle 2 teaspoons of brown and white sugar mixture over each square, and stick each one with 2 cloves.  Pour 1 ounce of warmed brandy or rum over each portion.  Flame. Serves 12.

(Origin - "A Cook's Tour of San Francisco - The Best Restaurants and Their Recipes" by Doris Muscatine, published in 1963. This recipe was by Veneto Restaurant, an "old world" Italian restaurant located at 389 Bay Street at Mason during the 1930s through 1960s.)

More "Lost' Flambe Dessert Recipes

Banana Foster Flambe (1980)

Apple Charlotte Flambe (1963)

Crepes Suzette (1969)

Rum Maple Pecan Pie in Brandy Pastry (1978)

• 1/2 cup butter, softened
• 1/2 cup sugar
• 3/4 cup light corn syrup
• 1/4 cup maple syrup
• 3 eggs, slightly beaten
• 2 tbspns rum
• 3/4 cup pecans, coarsely chopped
• 3/4 cup pecan halves
• Brandied butter pastry (see below)

Preheat oven to 350 degrees.  Cream butter and sugar until light and fluffy.  Add corn syrup, maple syrup, eggs, and rum; beat well. Stir in chopped pecans. Set aside.

Brandied butter pastry

• 1 cup flour
• 6 tbspns cold butter
• 2 to 3 tbspns, cold brandy
• 1/4 tspn salt

Combine flour and salt; cut in butter until mixture resembles coarse meal.  Sprinkle brandy over mixture; stir until particles cling together when pressed gently.  

Shape dough into ball. Chill 10 minutes before rolling on floured board.  Line a 9-inch pie pan with brandied butter pastry.  Pour pecan filling into pastry, and top with pecan halves. Bake 55 minutes.

(Origin - "The Carolina Collection" by the Junior League of Fayetteville, North Carolina, 1978) 

More Delicious "Lost" Pies

Pink Squirrel Pie with Liqueurs (1977)

Grasshopper Pie (1978)

Rum Pie with Chocolate (1980)

Rum-Flambeed Lemon Mushrooms (1978)

• 1 lb fresh mushrooms
• 6 tbspns butter
• 1 tspn fresh lemon juice
• 3 tbspns light rum, heated
• 1/2 cup heavy cream, heated
• 1/4 tspn salt
• 1/4 tspn pepper

Wash mushrooms and trim stems.  Melt butter, add lemon juice, salt and pepper.  Heat and add mushrooms. Saute until brown.  Drain.

Pour rum over mushrooms and ignite.  When flame dies, stir in heated heavy cream.  Serves 6 to 8.  

(Origin - "Cololado Cache Cookbook" published by the Junior League of Denver, 1978.)

 

More Mushroom Deliciousness

Sherry Mushroom Sauce (1970)

Rum Pie with Chocolate (1980)

• 1-1/2 to 2 cups, thin chocolate wafers, crushed
• 6 egg yolks
• 1 cup sugar
• 1 cup dark rum
• 1/3 cup butter, melted
• 1 tbspn gelatin
• 1/2 cup cold water
• 1 pint heavy cream, whipped
• 1/4 tspn cinnamon
• 1/2 bitter chocolate, shaved

Preheat oven to 350 degrees.  To crushed chocolate wafers, add melted butter and cinnamon.  Press mixture on a 9-inch springform pan. Bake crust 8 minutes in 350-degree oven.  

Beat egg yolks until light.  Add sugar and set aside.  Pour gelatin into water and place over low flame until mixture begins to boil.  Add to egg yolk/sugar mixture, beating vigorously.

Whip cream and fold into egg yolk/gelatin mixture.  Add the rum.  Sprinkle pie with shaved chocolate, and refrigerate until ready to serve.  Serves 12.

(Origin - "A Heritage of Good Tastes - Historic Alexandria, Virginia" by the Junior Auxiliary of the Alexandria Hospital, 1980.  Recipe was by Mrs. William Mahood.)

More Rum Desserts

Banana Foster Flambe (1980)

Rum Dessert Mold with Raspberries (1965)

Superb Chocolate Rum Balls with Pecans (1951)

Rum Dessert Mold with Raspberries (1965)

• 1 cup rum
• 5 egg yolks
• 1/2 cup sugar
• 2 cups light cream (or rich milk)
• 1 cup whipped heavy cream
• 1 tbspn gelatin
• Salt

Beat egg yolks with sugar till light.  Heat light cream to boiling point and pour over eggs.  Cook in double-boiler, stirring some.  

Soak gelatin in 1/4 cup cold water, add to hot mixture, and stir to dissolve.  Cool. As starts to set, add rum and whipped cream.  

Pour into mold. Refrigerate. Serve with raspberries, sauce of crushed raspberries, or raspberry preserves.

(Origin - "Heirloom Recipes of Yesterday and Today for Tomorrow" by Oxford-Lafayette Historic Homes, Inc. of Oxford, Mississippi, 1965. Recipe by Mrs. Beckett Howarth, Jr.)  

More from Heirloom Recipes

Sweet Peach Pickles (1965)

Southern Buttermilk Jam Cake (1965)

Tangerine Cole Slaw (1965)

Banana Foster Flambe (1980)

• 4 scoops coffee or vanilla ice cream
• 1/3 cup rum
• 1/4 cup butter
• 1/4 cup light brown sugar
• 1/4 cup Sun-Maid seedless raisins
• 2 firm, ripe bananas, sliced
• 1/4 tspn cinnamon
• 4 maraschino cherries, with stems

Place the ice cream in individual heat-proof dishes or a large heat-proof casserole.  Melt the butter and sugar in an 8-inch skillet and add the raisins and cinnamon.  Cook over moderate heat for 1 minute.

Add the banana slices and cook 2 minutes, basting with the sauce. Add the rum.  when rum is warmed, removed the skillet from the burner and ignite the rum with a long match.  

Continue to baste the bananas until the flame dies.  Spoon the raisin-banana sauce over the ice cream and serve decorated with cherries. Serves 4.

(Origin - "The Sun-Maid Cookbook" by Sun-Maid Growers of California, 1980.)

More Flambe Recipes

Apple Charlotte Flambe (1963)

Steak Flambe Moutarde (1978)

Glazed Smoked Turkey Flambe (1959)

New Orleans Flaming Rum Omelette (1975)

• 4 large eggs
• 2 tbspns milk
• 3 tbspns plus 2 tspns sugar
• 1/2 cup rum
• 3 tbspns butter
• 1/4 tspn salt
• 1/4 tspn white pepper

In a mixing bowl, combine the eggs, milk, salt, pepper, and 3 tablespoons sugar, and beat with a wire whisk until thoroughly mixed and airy.  

In a 10-inch omelette pan, melt the butter until it begins to sizzle, then pour in the egg mixture. Cook over high heat for 1 minute, then lower the heat to medium.  Keep tilting the omelette pan from side to side with a circular motion to keep the omelette from sticking.  

Cook until the top is no longer wet, then sprinkle with 2 teaspoons sugar.  Pass the pan under a preheated broiler for about 30 seconds to caramelize the sugar.

Heat the rum in a small pan until it bubbles. Pour it over the omelette and ignite, then spoon the burning rum over the omelette until the flame dies out.  Divide in half and serve immediately, with the liquid from the pan poured over.  Serves 2.  

"This fluffy pancake-style flamed dessert is an old Creole favorite."

(Origin - "The New Orleans Cookbook: by Rima and Richard Collin, 1975.  Note - Rima Collin was founder of The New Orleans Cooking School. Richard Collin was famed as the New Orleans "Underground Gourmet.")

Superb Chocolate Rum Balls with Pecans (1951)

For a large party, serve these with coffee, for dessert.  You will eliminate the need of plates or forks, and will satisfy any craving for a sweet finale.  

Allow Fabulous Frosting (see below) to stand in the refrigerator overnight.  Mix together:

•  2 cups of rolled vanilla wafers, 
• 1/3 cup of Jamaica rum, 
• 1/4 cup of melted butter, 
• 1/4 cup of ground chocolate, 
• 1 cup of powdered sugar, 
• 1 cup of finely chopped pecans,
• 1/4 teaspoon of salt.

Add just enough corn syrup to make molding easy.  Form the frosting into little balls the size of seedless grapes, and completely cover with the second mixture, making the balls about the size of large walnuts.  

Roll in ground chocolate and keep in a overed jar.  (Cocoa may be substituted for the ground chocolate.)  

Fabulous Frosting

Melt a scant cup of semi-chocolate pieces over hot, hot boiling water.  Stir in 1/2 cup of sour cream and 1/4 teaspoon of salt.  Stir until smooth.  

"This frosting freezes beautifully,... and may be diluted with hot water for a lovely sauce."

(Origin - "The Patio Cook Book" by Helen Evans Brown. Published by The Ward Ritchie Press, 1951. Aside: Helen Evans Brown was a noted culinary expert in the 1950s until her death in 1964, and was a close collaborator and confidante to James Beard.) 

Mocha Souffle with Rum (1967)

Preheat over to 375 degrees.

1. In a heavy saucepan, combine over low heat 3 tablespoons melted butter and 4 tablespoons flour.

2. Stir 1 cup of milk in gradually. Continue to stir until thickened, then take from the heat.

3. Beat together until light, then stir into milk mixture:

• 5 egg yolks
• 1/2 cup sugar
• 2 tablespoons dark rum
• 3 tablespoons instant coffee, or to taste
• 1 pinch salt

4. Beat 6 egg whites until stiff, then gently fold into the above mixture.

5. Pour mixture into an ungreased souffle dish, set into a shallow pan of water, and transfer the two into preheated oven.   Bake 35 minutes for a soft, creamy souffle, and 45 to 50 minutes for an airy, medium-dry souffle.

6.  Serve with softened ice cream sauce of 1/2 pint heavy cream, whipped, and 1 pint soft coffee ice cream. 

(Origin - "The Chocolate and Coffee Cookbook" by Lillian Langseth-Christensen and Carol Sturm Smith, 1967. Aside: Lillian Langseth-Christensen was a writer for Gourmet magazine and author of many cookbooks. including "Gourmet's Old Vienna Cookbook.")