Recipe: Date Souffle with Orange Sauce (Sealtest, 1940)

DATE SOUFFLE WITH ORANGE SAUCE

1/2 cup pitted dates
6 tablespoons flour
1/4 cup butter
1 cup milk
2 tablespoons grated orange rind
3 eggs, separated
3 tablespoons sugar
Orange Sauce (recipe follows)

Put the dates through a food chopper and mix with the flour. Stir in the softened butter.

Scald the milk in a double boiler and add to the date mixture gradually. Return to the double boiler and cook, stirring constantly, for about 5 minutes. Add the orange rind.

Beat the egg yolks until thick and add the sugar gradually, beating after each addition. Add the hot mixture slowly. Cool.

Fold in the stiffly beaten egg whites and pour into a buttered baking dish.

Place in a pan of hot water and bake in a moderate oven (325 degrees F) for about 1 hour.

Serve with Orange Sauce.

ORANGE SAUCE

1/4 cup sugar
Few grains salt
1 tablespoon cornstarch
1 cup orange juice
2 tablespoons grated orange rind
1/3 cup cream

Mix the sugar, salt and cornstarch in a double boiler. Add the orange juice and rind and cook, stirring constantly, for about 5 minutes or until thickened. Cover and cook for 10 minutes longer. Stir in the cream and reheat.

Serves: 6
Source: The Sealtest Food Adviser, Winter 1940, Sealtest, Inc.