Souffle Of Orange Flower

Dilute a little flour with half cream and milk; set this pap on the fire to boil; when the flour is done, put a little salt, a little sugar, and a small quantity of pounded orange flower, mix well, and then add a large lump of butter, the yolks of six eggs, and mix the whole well. Next beat the six whites, and mix them with the rest: then bake the souffle as above, and when it is baked enough, glaze it and send it up.

Souffle Of Ground Rice

Wash and pick a certain quantity of rice; when it has lost all improper flavour, lay it in a hair sieve to dry before the fire; when quite dry, pound it, and sift it. Take two spoonfuls of the flour, and dilute it with a little cream and milk: boil them on a slow fire, and give whatever taste you may think proper. Of course you must add butter, sugar, salt, beaten whites, etc. as to all other souffles; then send up.

Souffle Of Bread

Boil some milk with a little cream, to which give any taste you think proper. Throw into it the soft part of two or three fresh rolls to soak, rub the bread through a sieve, and proceed with the eggs, butter, sugar, etc. as Nos. 1, 2, and 3.

Souffle Of Coffee

Boil a pint of cream with a pint of milk, to which add a little sugar and a very little salt. Take a clean omelette pan, or a coffee roaster, and roast in it a quarter of a pound 'of coffee on a slow fire. When it is equally roasted, throw it into the boiling cream, that it may acquire a proper taste of the coffee. Use this cream to make either bread souffle, No. 4, or potatoe souffle, No. 1, etc. etc.

Souffle Of Chocolate

Take a quarter of a pound of chocolate, which cut as small as you can, and melt it on the fire in a little water. When it is entirely melted, throw it into the souffle preparation, No. 4, the same as all others.

Vanilla Souffle, Saffron Souffle, Pine-Apple Souffle, Rose Souffle, and generally all other souffles, are prepared in the same manner. The question is, to make the preparation well, and above all things to beat the whites of the eggs very well, for on that alone depends the rising or falling of the souffle.

Omelette Souffle

Break six eggs, put the whites into one pan, and the yolks into another; rasp a little lemon peel or orange flowers, beat the yolks well, add a little sugar and salt, and next beat the whites well en neige, and mix them with the yolks lightly. Then put a lump of butter into an omelette pan on the fire; when the butter is melted, pour the omlette into the pan; when it is firm enough on one side to hold the liquid part, turn it over on the dish you send up; then bake it in an oven, or use the Dutch oven. When it is well raised, glaze it, and send it up immediately, for it would soon lower. Mind, it must be covered hermetically with a great fire over it, otherwise it will not rise.

Pancakes, French Fashion

Put into a stew-pan or basin, two ounces of fine flour, three ounces of sugar, a few macaroons of bitter almonds, a tea-spoonful of orange-flower water, a little salt, a pint of cream, a glass of milk, and the yolks of five very fresh eggs. Mix the whole well; then clarify two ounces of butter, and with a hoop of clean paper put some into the pancake pan; put a very little of the mixture into the pan at a time; let it be well done on one side only, and turn the first one on the bottom of a silver plate; and do the same alternately with the others; arrange them in an agreeable form, and when you are about finishing, glaze the last with fine sugar, and salamander it; put the plate on a dish, and send up very hot.

Pancakes

Put into a pan four spoonfuls of very fine flour, a pinch of salt, a spoonful of fine sugar, the peel of a lemon chopped very fine, and an egg; dilute the whole of this with a pint of cream, melt a small bit of fresh butter in a stew-pan, throw it into the preparation, and then have a pancake pan very clean, put a very small bit of butter into it, let it get ' hot, put a spoonful of the mixture into the pan, turn round the pan, that the pancake may be done equally, then give a sudden jerk to turn the pancake on the other side; let it be well done on both sides; lastly, roll and glaze them with fine sugar. They must be made quickly, as there must be many to make a dish.