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Word: souffl (lookup in dictionary) (lookup stats)
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...experiences aboard La Douce, sips a little hot wine, and wonders if he can now get an extra disability allowance. Author Ferret has turned his escapist tale with wit and grace. No dish for the literal-minded, it is, in the words of one enthusiastic English reviewer, "a soufflé with sail...

Author: /time Magazine | Title: Books: Souffle with a Sail | 3/7/1955 | See Source »

Salzburger Knocker. Made the easy way. This recipe is for people who cannot toss a soufflé omelette in the air to turn it over in the pan. Mix 1½ tablespoons flour and 4 tablespoons granulated sugar, and 1 pinch of salt. Add these to the well-beaten yolks of 6 eggs. Blend well, and then fold into the well-beaten whites of 6 eggs. Melt ¼lb. butter in a large, deep, iron frying pan. Pour the mixture into this. Cook over a slow flame for 3 to 4 minutes. Then place under the broiler and cook slowly...

Author: /time Magazine | Title: Books: AN ALICE B.TOKLAS SAMPLER | 11/22/1954 | See Source »

George Harris found his favorite meal at home in Chicago. "My bride Sheila," he says, "could not cook at first, but she could read, and we started with six cookbooks. After several weeks of rather strange food I came home one evening to a chicken soufflé as savory as a politician's dream." Harris learned later that the recipe his wife had followed called for a soufflé made from icebox leftovers. Having no leftovers in her kitchen, she had spent the entire day cooking up bits of leftovers to satisfy the recipe...

Author: /time Magazine | Title: A Letter From The Publisher, Aug. 9, 1954 | 8/9/1954 | See Source »

...pinch' of this and a 'dash' of that." Some papers provide their editors with elaborate test kitchens, but most food writers try their recipes at home, must be ready to answer the phone at all hours to rescue a distraught hostess trapped in mid-soufflé. Says Louisville Courier-Journal's Cissy Gregg: "They call me sometimes at 2 or 3 a.m. and say 'Look, I'm making such and such and this is where I am. Now what's next...

Author: /time Magazine | Title: The Press: The Kitchen Department | 10/19/1953 | See Source »

...when Adenauer, momentarily carried away by his success, spoke of turning now to "the liberation" of Communist East Germany. (Later, admitting that the Chancellor's words had been unfortunate, an aide remarked: "We know that one shouldn't stamp his feet when a Frenchman is baking a souffl...

Author: /time Magazine | Title: COLD WAR: Decisions | 9/21/1953 | See Source »

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