1 cup cream, 4 eggs, 1 teaspoon salt, a few grains of cayenne. Cream 2 tablespoons butter, add 2 tablespoons flour and pour on gradually 1 cup scalded milk and cream, cook in double boiler 5 minutes and add yolks of 4 eggs, beaten until thick and lemon colored. Remove from fire, add salt and cayenne to taste and fold in whites of eggs beaten until stiff and dry. Turn into a buttered dish, or buttered individual moulds, set in pan of hot water and bake in a slow oven until firm. Egg Souffle may be served with white sauce highly seasoned with celery, salt, paprika and onion juice. - Mafcel Sturtevant, 105 S. Dearborn St., Chicago, 111.