Apple Soufflet

Prepare apples as for baking in a pudding, put them into a deep dish, and lay upon the top, about an inch' and a half thick, rice boiled in new milk with sugar; beat to a stiff froth the whiles of two or three eggs, with a little sifted loaf sugar, lay it upon the rice, and bake it in an oven a light brown. Serve it instantly when done.

Rich Soufflet

Soak in white wine and a little brandy, sweetened with sugar, some slices of sponge cake; put them into a deep dish, and pour over them a rich custard; beat to a stiff froth the whites of three or four eggs, and with a table-spoon lay it over the top in heaps to look rough; brown it in a Dutch oven, and serve quickly.

Rice Soufflet

Soak in half a pint of milk, for an hour, one ounce of rice, and the peel of a lemon cut thin; put it into a saucepan, with a little salt, and add by-degrees a pint of new milk, and a bit of butter the size of a walnut; stir it till it boil, and for five minutes after. When cool, add the yolks of six eggs, beaten with two table-spoonfuls of pounded loaf sugar, and stir in the well-beaten whites of the eggs, and dress the soufflet in the dish like a pyramid.

Bake it in an oven. It may be mace with two table-spoonfuls of potato flour which mix with a little milk, and a little salt, and then thicken it over the fire with more milk; put a little orange-flower water, or any other perfume; whilst in the oven it may be glazed with sifted loaf sugar.

Orange Soufflet

Mix with a table-spoonful of flour a pint of cream, put it into a saucepan, with two spoonfuls of rose-water, a little cinnamon and orange-peel; stir it till it boil; strain and sweeten it, and when cold, mix in two table-spoonfuls of orange marmalade; beat well six eggs with a glass of brandy; mix all together; put it in a buttered shape; place it in a saucepan of boiling water, over a stove; let it boil one hour and a quarter without a cloth or cover over it.