Pennsylvania Corn Souffle (1946)

"Melt 1/4 cup butter, and add 1/4 cup flour. Stir to a smooth paste. Add 2/3 cup milk and i cup cream-style corn. Put through food chopper. 

"Cook until thick, stirring constantly. Remove from heat.  Add:

• 3 well-beaten egg yolks
• 1/2 tspn salt
• 1/4 cup grated cheese

"Fold in 3 stiff-beaten egg whites. Pour into greased baking dish. Bake in moderate oven, 350 degrees, about 30 minutes or until set. Serves 4 to 6.

More "Lost" Pocono Kitchens Recipes

Hot Dandelion Dressing with Bacon (1946)

Banana Fritters with Lemon (1946)

(Origin - "Secrets from Pocono Kitchens" by the Women's Auxiliary of Stroudsburg Presbyterian Church of Stroudsburg, Pennsylvania, 1946. Recipe was by Mrs Andrew W Auerbacher.)

Brown Derby Avocado Cheese Souffle (1960)

• 4 whole eggs
• 4 tbspns flour
• 3/4 cup Parmesan cheese
• 1 large, very ripe avocado, pureed
• 6 egg whites, beaten stiff
• 1/2 cup water
• 1/4 cup butter
• 1/4 tspn nutmeg

Boil water, butter, and nutmeg in a heavy saucepan until butter is dissolved. Add flour while butter and water are boiling. Mix sharply with wooden spoon until mixture forms a ball.

Add whole eggs one at a time, beating vigorously and blending into smooth paste before adding another. After all eggs have been blended smoothly, add Parmesan cheese, avocado puree, and blend again. All this should be done over a medium fire. Should paste get too hot, remove from heat for a minute or so, stirring constantly.

After cheese has melted, fold in beaten egg whites. Place the mixture in a buttered and floured souffle dish. Bake in 375 degree oven until souffle rises 3 to 4 times its original size. As soon as it reaches this stage, serve with Cheese Sauce.

To make Cheese Sauce, heart 1 cup cream over hot water, add 3 tablespoons Parmesan cheese, and cook until melted. 

More "Lost" Recipes from the Brown Derby

Classic Brown Derby Cobb Salad (1937)

Brown Derby Old-Fashioned French Dressing (1959)

(Origin - "The Brown Derby Cookbook - 50th Anniversary Edition, 1926 - 1976."  Foreward by Walter Scharfe, President of Brown Derby International Ltd; Hollywood, California.)

Sweet Potato Bourbon Souffle with Marshmallows (1935)

"Bake enough sweet potatoes to make a casserole 3/4 full.  After baked, cool, and remove pulp from potatoes. Put into bowl to beat. Add:

• 3 eggs
• 1/2 cup sugar, brown or white
• 1/2 stick of butter 1/4 cup)
• 1/2 cup Bourbon
• 1/2 cup raisins (optional)
• 1/2 cup pecans. chopped
• 1 tspn vanilla

"Beat this mixture well, and pour into casserole. Should be thicker than pancake batter. Cover the top with marshmallows, and bake in oven at 350 degrees until fully heated and marshmallows lightly browned. 

"My grandmother always served this when the minister came for Sunday dinner, because she knew it was his favorite dish. She never had the heart to tell him the ingredients."

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

More "Lost" Boozy Desserts
Kentucky Bourbon Fudge Cake (1983)

Banana Foster Flambe (1980)
Brandy Alexander Souffle (1978)

Pink Squirrel Pie with Liqueurs (1977)

Harvey Wallbanger Bundt Cake (1973)

Fresh Corn Souffle (1960)

"Melt 2 tablespoons butter in a heavy saucepan.  blend in 2 tablespoons flour, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Add 1 cup milk and cook, stirring, until thickened.

"Add 2 cups grated fresh corn, and mix well. Stir in 2 egg yolks, beaten until thick and lemon-colored.  Fold in 2 stiffly beaten egg whites.

("To make grated corn, slit down the center of each two of kernels with a sharp knife.  Push out pulp and juice with dull edge of the knife.  Or cut tops off kernels, and push out corn pulp and juice with dull edge of knife.")

"Pour into moderate oven, 350 degrees, about 30 minutes.  Makes 4 to 6 servings."

(Origin - "Woman's Day Collector's Cook Book" by Woman's Day magazine, 1960. Introduction by James Beard, illustrations by Joseph Low.)

More "Lost" Souffle Recipes

Macaroni Cheese Souffle De Luxe (1936)

Souffle Grand Marnier (1969)

Mocha Souffle with Rum (1967)

Brandy Alexander Souffle (1978)

• 6 tbspns brandy
• 6 tbspns Creme de cacao liqueur
• 4 egg whites
• 4 egg yolks
• 1 cup whipping cream
•  1 cup sugar
• 8 oz cream cheese, softened
• 2 envelopes unflavored gelatin
• 2 cups cold water

Soften gelatin in 1 cup water.  Stir over low heat to dissolve; add remaining water.  Remove from heat and blend in 3/4 cup sugar and beaten egg yolks.  Return to heat, and cook 2 to 3 minutes until thickened.

Gradually add mixture to softened cream cheese, mixing until well blended.  Stir in Creme de cacao and brandy. Chill until slightly thickened.

Beat egg whites until soft peaks form.  Gradually add remaining 1/4 cup sugar, beating until meringue is stiff.  Fold egg whites and whipped cream into dessert.  

Wrap a 3-inch collar of foil around top of 1 1/2-quart souffle dish. Secure with tape. Pour mixture into dish.  Chill until firm.  Remove foil collar before serving.  Serves 8 to 10.

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

More "Lost" Souffle Recipes

Macaroni Cheese Souffle De Luxe (1936)

Souffle Grand Marnier (1969)

Mocha Souffle with Rum (1967)

Lobster Cardinale Souffle (1969)

Macaroni Cheese Souffle De Luxe (1936)

• 1 cupful of uncooked macaroni
• 1 cupful of sweet cream
• 1/2 cupful of butter
• 1 cupful of fresh bread crumbs
• 1 medium-sized onion, chopped
• 1/2 green pepper, seeded and chopped
•  1 tbspn of minced parsley
• 1/2 cupful of grated cheese
• 4 eggs, yolks and whites beaten separately
• Dash of cayenne
• Salt and pepper to taste

Cook the macaroni until almost tender. Drain. Scald the cream, and add the other ingredients (except parsley), stirring in the beaten egg yolks, then folding in the stiffly beaten egg whites at the last.

Turn into a buttered casserole or ring mold. Set in a pan of hot water, and bake in a moderate oven (350 degrees) for an hour.  

To serve, loosen the edges of the souffle with the point of a knife, invert a large plate over the mold or casserole, turn the whole thing over quickly, and the souffle will drop out of the mold.  Garnish with parsley.  

(Origin - "Sunset's Hostess Handbook" by Genevieve A Callahan, Home Economics Director of Sunset Magazine, 1936.)

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Macaroni and Cheese with Wine (1963)

Souffle Grand Marnier (1969)

• 1/2 cup milk
• 4 oz Grand Marnier
• 3 egg yolks
• 4 egg whites, stiffly beaten
• 2 tbspns butter
• 3 tbspns sugar
• 2 tbsns flour, sifted
• Pinch of salt

In saucepan, bring milk to boil with sugar and salt.  Blend flour with a little cold milk and add to heated milk.

Add Grand Marnier and cook. stirring constantly for 2 or 3 minutes.  Remove from fire and add egg yolks and butter.  

At the last moment, quickly fold in beated egg whites and pour into a souffle dish which has been buttered and sprinkled with fine sugar.  

Smooth the surface of the souffle.  Place souffle on middle rack of pre-heated 400 degree oven.  Immediately reduce temperature to 375 degrees, and bake 30 to 35 minutes.  

Two minutes before serving, sprinkle with sugar to glaze. Serves 2.

(Origin - "101 Secrets of California Chefs - Original Recipes from the State's Great Restaurants" by Roy and Jacqueline Killeen. Published by 101 Productions of San Francisco. 1969. Recipe from La Bourgogne, once considered the best French restaurant in San Francisco. La Bourgogne was open from 1960 to 1985.) 

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.") 

Lobster Cardinale Souffle (1969)

• 1 cup lobster meat
• 1 cup chicken or fish stock
• 8 egg whites
• 6 egg yolks
• 2 tbspns cognac
• 1 tbspns tomato paste
• 1/4 cup whipping cream
• 1/4 cup shallots
• 3 tbspns butter
• 4 tbspns flour
• 1/4 cup parmesan cheese
• Salt and pepper

Preheat oven to 400 degrees. 

Melt the butter and add the shallots.  Saute shallots until softened.  Gradually add stock and whipping cream.  Remove from heat, and add the egg yolks one at a time.

Add the lobster meat, tomato paste, and salt and pepper to taste.  

Beat the egg whites until stiff, adding a pinch of salt and 1/8 tsp of cream of tartar. Fold the lobster mixture into the egg whites.  Fill into a prepared 6-cup souffle dish. Sprinkle the surface of the unbaked souffle with grate parmesan cheese. 

Place souffle dish in preheated oven, and immediately reduce the heat to 375 degrees. Bake for 25 minutes.  Serves 4 to 6. 

(Origin - "Souffle Spectaculars" by Irena Kirshman, 1969.)