Souffles may be made in a shallow basin or dish that will fit in the large Caloric vessel. They must be served in the dish in which they were baked. The following hint may serve as a pleasant variation:

Put only half of the souffle material into the baking dish. Cut a piece of baking wafer the exact size of the dish and place it on top of the souffle already in the dish. Place canned fruit (without juice), preserves, or freshly stewed fruit (also without juice) on top of the baking wafer. Put another wafer on top of the fruit and then add the other half of the souffle. The baking wafer will soften and blend with the souffle and the fruit so that it cannot be detected after baking.

The dish in which a souffle is baked should be well greased with butter.

Almond Souffle

Chop five and one-half ounces of almonds. Beat together the yolks of six eggs and three-fourths cupful of sugar. Add the chopped almonds, two tablespoon-fuls of bread crumbs, some grated lemon rind and a pinch of cinnamon. Mix well and fold in the beaten whites of the six eggs. Bake in the Caloric one and three-fourths hours, using two radiators.

Apple Souffle

Soak half an hour four or five stale milk rolls in milk. Then press out most of the milk. Cream two tablespoonfuls of butter with a little sugar and add the yolks of four eggs, the soaked milk rolls and five or six finely cut cooking apples. A little vanilla or grated lemon rind may also be added. Fold in the beaten whites of the four eggs and turn into a baking dish. Bake in the Calorie two hours, using two radiators.

Bread Crumb Souffle

Beat well together four table-spoonfuls of sugar and four eggs until foamy. Add four table-spoonfuls of bread crumbs, a pinch of cinnamon, allspice or cloves and one-half teaspoonful of baking powder. Bake in the Caloric one and one-half hours, using two radiators.

Cherry Souffle

This is prepared the same as apple souffle, using one pound of large cherries instead of apples.

Lemon Souffle

Beat the yolks of four eggs together with three tablespoonfuls of sugar until they are foamy. Add a little lemon juice, some grated lemon rind, four tablespoon-fuls of flour, a little baking powder and fold in the beaten whites of the four eggs. Bake in the Caloric one and one-half hours, using two radiators.