Apricot Souffle

6 whole apricots, cooked and strained through sieve.

2 tablespoons butter.

1/2 cup sugar 1/2 cup milk 1/2 cup water 4 eggs.

Put butter in saucepan on stove, add milk and stir till it boils. Add fruit, boil eight minutes. Remove from fire. Add beaten egg yolks slowly. Fold in beaten egg whites. Pour into buttered pan and bake in moderate oven until firm. Serve at once.

Ella Record, Cambridge, Ill. University of Illinois.

Chocolate Souffle

2/3 tablespoon butter.

2/3 tablespoon flour.

1/4 cup milk.

1/2 square bitter chocolate.

2 tablespoons sugar.

2/3 tablespoon hot water.

1 egg Vanilla.

Melt butter, add flour; while stirring add milk slowly. Cook until boiling point is reached. Melt chocolate over hot water, add sugar and water, stir until smooth. Combine the mixture and add well beaten yolk. Cool. Fold in stiffly beaten whites and add vanilla. Bake twenty-five minutes in moderate oven. Serve with whipped cream. Evelyn Woodward, Berkeley, Calif.

University of California.

Lemon Souffle

Yolks 4 eggs Grated rind and juice 1 lemon.

1 cup sugar Whites of 4 eggs.

Beat yolks until thick and lemon colored, add sugar gradually and continue beating; add lemon rind and juice. Fold in egg whites. Turn into buttered dish, place in pan of warm water and bake in a moderate oven until firm. Serve with hot sauce.

Sauce

1 cup sugar.

1 egg.

Juice of 1/2 lemon.

Beat and pour into six tablespoons hot milk. Let come to boiling point. Margaret Roberts Jones, Coldwater, Minn.

University of Wisconsin.