Omelette Souffle

Break six eggs, se parating the yolks and whites. Give them a slight stir, and strain the whites into one pan and the yolks into another. Add to the yolks three large table-spoonfuls of powdered loaf sugar, a heaped tea-spoonful of arrow-root flour, and twelve drops of strong orange-flower water, and beat it till very thick and smooth. Then beat the whites to a stiff froth, beginning slowly at first, but gradually beating faster. Then add the beaten yolk very gently to the whites. Have ready a silver or plated dish well-buttered. Use tin for want of better, but it will not look well, as the omelette has to be served up in the dish it was baked in. Place the dish with the mixture in a hot oven, and watch it while baking. When it has well risen, and seems very light, take it out of the oven for a moment; run a knife round it, sift some sugar over it, set it again in the oven, and when raised to its utmost take it out again, and serve it up as hot as possible, with a spoon on the plate beside it. When once broken, it will sink immediately. It is usual to send round the omelette souffle at the very last of the pastry course; the cook not beginning to make it till the dinner has commenced. If not light when baked, give it up, and do not send it to table at all. It is safest for an inexperienced housewife to engage a French cook to come to the house with his own ingredients and utensils, and make and bake the omelette souffle while there. Still though very fashionable, it is less delicious than many other desserts.

Sunderlands

Warm a quart of rich milk, and cut up in it half a pound of the best fresh butter to soften in the milk, but not to oil. Beat eight eggs till very light and thick, and then stir them gradually into the pan of milk and butter, in turn with eight large table-spoonfuls of sifted flour. Beat all very hard together, and then transfer the batter to white tea-cups, slightly buttered, not filling them quite full. Set them immediately into a brisk oven, and bake them about twenty minutes, or till they are slightly browned, and have puffed up very light. As soon as they are cool enough to handle without burning your fingers, turn them out of the cups on a dish, cut a slit in the top of each, and, taking a tea-spoon, fill them quite full of any sort of jelly or marmalade; or if more convenient, with ripe strawberries or raspberries, sweetened with powdered sugar, and mashed smoothly. When filled with fruit, close the slit neatly with your fingers; and on the top of each lay a large strawberry or raspberry, having first dredged the sunderland with sugar.

Cream Cakes - Are made in the above manner, but baked in patty-pans. When baked take them out, cut a slit in the side of each; and having prepared an ample quantity of rich boiled custard, made with yolk of egg, and highly flavored (after it has boiled,) with lemon, orange, vanilla, rose-water or peach-water, fill the cakes full of the custard, closing the opening well by pinching it together. Sift powdered sugar over them, and send them to table on a large china dish.