Custard Souffle

Rub two scant tablespoons butter to a cream, add two scant tablespoons flour, pour over this gradually one cup hot milk and cook eight minutes in a double boiler, stirring constantly, beat yolks four eggs, acid two tablespoons sugar. Stir into the milk and set away to cool. Half an hour before serving beat whites four eggs stiff, adding to mixture. Bake in moderate oven thirty-six minutes. Serve at once. - Mrs. L. E. Morris, Manistee, Mich.

Prune Souffle

Make one pint stewed prune pulp. Dissolve one package Chocolate Jell-O in one pint boiling water. When it begins to thicken add the prune pulp and one teaspoonful cinnamon, and beat into it one cup whipped cream. Pile into custard cups and serve with whipped cream. - Contributed.

Prune Souffle

Three-quarter pounds prunes, four tablespoons fine sugar, whites four eggs, cook prunes and strain through colander, add sugar and whites of eggs well beaten. Bake twenty minutes in slow oven. Serve cold with whipped cream. - Miss Watson, Bay City, Mich.

Custard Souffle

Ingredients: Two scant tablespoonfuls butter, two scant tablespoonfuls flour, two tablesponfuls sugar, one cup milk, four eggs. Bring the milk to a boil, beat flour and butter together, add to them gradually the boiling milk and cook eight minutes, stirring often. Beat the sugar and yolks Of eggs together, add this to the cooked mixture and set away to cool: When cool beat the whites of the eggs to a stiff froth and add to the mixture. Bake in a buttered pudding dish slowly for about twenty five-minutes. Serve immediately.

Sauce For Same

Ingredients: One-half cup butter, one cup powdered sugar, one-half cup cream or milk, flavoring to suit. Beat the butter toa cream, add the sugar gradually, beating all the while, add the flavoring and the cream. When beaten to a smooth paste place the bowl in a basin of hoc water and stir until sauce is smooth and creamy (no longer). - Mrs. J. O. Dodge, Los Angeles, Calif.