Omelette Souffle

White of two eggs; yolk of one egg; one rounding tablespoonful of powdered sugar; a few drops of vanilla. Beat the yolk until light, then add the vanilla. Beat the whites until frothy, add the sugar, and beat until very stiff, then pour on them the yolk and vanilla, and stir very gently until well mixed; then put at once into individual dishes, and bake in a moderate oven, about five minutes.

Macaroon Soufflé

One cup of milk, one-third cup of sugar, three level tablespoonfuls of corn starch, four tablespoonfuls of water, one-quarter pound of macaroon crumbs, one-half teaspoonful of vanilla, whites of five eggs. Place milk in a double boiler, add the cornstarch moistened with the cold water. Stir and cook for three minutes, then add sugar and macaroon crumbs and let cook while beating the egg white very stiff. Remove from the fire and stir the beaten whites gradually into the hot mixture. Pour into buttered souffle cups, about two-thirds filling them. Place in a pan, surround with boiling water, and bake about twenty minutes. Serve immediately.

Chocolate Souffle

Make the same as vanilla souffle, adding one rounded tablespoonful of grated chocolate or one level tablespoonful of cocoa to the scalded milk, before adding the butter and flour, first melting it with two tablespoonfuls of the scalded milk. Serve with vanilla sauce.

Corn Meal Souffle

One pint milk, one-half cup of white corn meal, one-quarter cup of sugar, one rounding tablespoonful of butter, four eggs. Put the milk over the fire in a double boiler. When steam can be seen coming from the lower boiler add slowly, stirring constantly, the corn meal. Cover and let cook thirty minutes. Separate the eggs, beat the yolks until light, add the sugar and beat very light, add these and the butter to the hot mixture, stir a moment, remove from the fire and add carefully the stiffly beaten whites. Turn at once into a buttered pudding dish. Bake twenty minutes in a moderate oven. Serve with a hard or liquid sauce.

Lemon Soufflé

Four eggs, one cup of sugar, grated rind and juice of one lemon. Beat the yolks until thick and light in color, add sugar gradually and continue beating. Add the lemon juice and rind and beat until very light. Beat the whites until dry and fold very carefully into the yellow mixture. Turn at once into a buttered baking dish, set dish in larger one containing boiling water and bake in a moderate oven about thirty-five minutes. Serve at once, with or without sauce.

Prune Souffle

One pound of prunes, the whites of six eggs, and one-half cup of sugar. Soak the prunes over night, and boil gently until tender; remove the stones, chop fine, and sweeten. Beat the egg whites to a stiff froth, add six tablespoonfuls of pulverized sugar, and stir carefully into the prunes. Pour into a greased baking dish, and bake twenty minutes.