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SOUFFLÉ GLACE AUX FRAISES (Strawberry Soufflé), French
Cook sugar, water and cream of tartar over very low flame until sugar is melted, then boil rapidly until syrup will spin a thread (242° F.). Beat egg whites very stiff until they stand in peaks. When syrup has reached the thread stage, pour it into the egg whites, continuing to beat with rotary beater. Pour slowly in a thin thread until it is all absorbed and the meringue stands in peaks. Cool over ice.
Beat together the sugar, egg yolks and puree of strawberries (force strawberries, fresh or frozen through a sieve over hot water until thickened -- cool).
Whip cream very stiff and mix with egg yolk mixture, add the 3/4 cup puree and the meringue, transfer this to a deep bowl or soufflé dish which has been heightened by a collar of brown paper 6 inches high. Chill in refrigerator for 2 hours or more. Decorate with powdered sugar. Remove collar before serving. Serves 6.
Contributed by Mrs. Suzanne Marcellin, 1950
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I would like to thank Newspaperarchive for putting together such a fabulous service, and placing our Nation's history right at our fingertips. Many of these wonderful recipes are ones I stumbled upon quite by accident while sleuthing through the decades in my quest to assemble the world of the American housewife. RH
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