Crumble a slice of stale baker's bread; cover it with a breakfast cup of boiling milk; let it soak a quarter of an hour in a hot place; then strain off the milk but don't press it; beat it smooth; stir in it two ounces of butter which the warm bread will melt, then four ounces of grated cheese (half parmesan is best), half a teaspoonful of made mustard, half a teaspoonful of sifted sugar, half a saltspoonful of pepper, one of salt, as much powdered mace as will go on the end of a penknife, and the yolks of three eggs; mix together thoroughly; just before you are ready to bake them beat the whites of four eggs solid; stir them into the mixture; either have buttered paper soufflee cases ready to bake them in, or deep patty pans lined with puff paste; only half fill them; they will take ten to fifteen minutes to bake in pastry, six to ten in paper. Have a hot oven and serve very hot.