Comprising Potato-flour Souffle. Souffle of Rice. Chocolate Souffle. Coffee Souffle. Ginger Souffle. Pine-Rpple Souffle Souffle of Apricots.

Souffl'es of Raspberries.

Brown bread Souffle a' la' Allemande.

Omelette Souffle'e.

Pancakes, plain.

a' la Celestine.

Pancakes Souffles.

1372. Potato Flour Souffle

Ingredients : - Six ounces of potato-flour, ten ounces of sugar, four ounces of butter, one pint of cream or milk, twelve eggs, two sticks of vanilla, and a little salt.

Put the milk or cream to boil, then throw in the vanilla, cover the stewpan with its lid, and allow the infusion to stand for about half an hour, in order to extract the flavor of the vanilla. Next, put the potato-flour, the sugar, butter, salt, and one egg into a stewpan, and mix the whole well together; then add the milk and the vanilla, and stir the preparation on the stove-fire until it boils, when it must be worked with the spoon to make it perfectly smooth ; after adding the yolks of ten eggs, set it aside, while the ten whites are being whipped quite firm, and then add these in with the souffle batter: pour the whole lightly into a souffle dish, having a broad band of buttered cartridge paper round the outside, and then set it in the oven to bake : this will take about three-quarters of an hour. When the souffle is done, place it (on its baking-sheet) upon another baking-sheet covered with hot embers of charcoal, and let it be thus carried to the dining-room door; just before dishing it up, remove the bands of paper, shake some sifted sugar over the top, place it in the souffle dish, and serve immediately.

Note. - Souffles of flour, ground rice, semolina, arrow root, tapioca, tour-les-mois (a kind of potato-flour), should all be prepared as the above; substituting either of these for the potato-flour. Souffles may be flavored with orange, lemon, cinnamon, orange-flowers, or with any kind of essence or liqueur.

1373. Souffle Of Rice

Ingredients : - Six ounces of rice, ten ounces of sugar, four ounces of butter, ten eggs, two lemons, a quart of milk, and a little salt. Wash the rice and parboil it in water for five minutes; then put it into a stewpan with the sugar, butter, milk, and salt, and set this to simmer very gently on a slow fire for about an hour, by which time the grains of the rice will have become quite soft; the whole should now be well worked with a wooden spoon, and the ten yolks of eggs, with the rind of the lemons rubbed on sugar, should then be added, and if the rice be too firm, a little cream also. The ten whites of eggs must be whipped very firm, then lightly mixed in with the preparation, and poured into the souffle case or crust, baked for about three-quarters of an hour, and served immediately.

1374. Chocolate Souffle

This is made by adding eight ounces of finely-scraped vanilla chocolate to two-thirds of the same kind of preparation directed to be used in making a potato-flour souffle. The same number of eggs are also required.