1135. Apple Souffle With Rice

Blanch half a pound of the best rice in scalding water, strain it clear, boil it in sufficient milk to cover it, to this add a little lemon peel and a small bit of cinnamon, let it boil until the rice has absorbed the milk, turn it into a dish, and when cool raise a wall with it about three inches high, having first taken the precaution to egg the dish to make it stick firmly, smooth the rice to an even surface, then egg it all over, fill the dish half way up the wall of rice with apple marmalade; beat to a fine froth the whites of four eggs, pour them over the marmalade, then sift powdered white sugar over it, put it into the oven, keep up an even heat to give it a fine colour.

1136. Custard Souffles

Put two ounces of rice flour, and two of butter into a saucepan, mix them well together, and add to them four ounces of powdered white sugar, and two glasses of cream in which a little vanilla has been infused to flavour it, boil it over a moderate fire, like a cream pdtissiere, put to them the yolks of four eggs, two spoonfuls of whipped cream, and the four whites beaten firm. Make the paste for the moulds the same as petits pates a la bechamelle, and when half baked pour in your preparation, and finish them; when done serve immediately. These souffles may be made with any fruit, or flavoured with any ingredient you may please.

Break six eggs, leave out the whites, put them in a cold place, add to the yolks a little powdered sugar, a little grated lemon, a little nutmeg, a few drops of lemon juice, beat all well together, add a few spoonfuls of cream, then beat up the six whites very stiff, put a piece of butter in your omelet-pan upon a slow fire, when warm pour in the omelet, mix in your whites very gently, turn it out on your dish, glaze it with pounded sugar, put it in the oven, sprinkle more sugar, and send it up.

1138. Orange Souffle

Made with orange jelly. Before your jelly quite sets get your whisk and whip it until it begins to set, it will come up very light, then put it into your mould, but this is best done after the jelly has been to table, and what you have left will do.

Chaste Design For A Fair Of Salt Cellars