1375. Coffee Souffle

Put eight ounces of Mocha coffee into an untinned stewpan or sugar-boiler, and roast it of a light color, by stirring it continually over a charcoal fire. When the coffee has acquired a light-brown color, toss it up in the pan, blow away the small burnt particles, and then throw it into a pint of boiling cream ; put the lid on the infusion, and allow it to stand for about half an hour, in order to extract the flavor. Then, strain the infusion away from the coffee-berries, in a basin, and use it to mix up the souffle, in exactly the same manner as described for the potato-flour souffle.

1376. Ginger Souffle

Prepare a potato-flour souffle, and add to it eight ounces of preserved ginger cut up into small dice-like pieces. The vanilla must of course be omitted.

1377. Pine-Apple Souffle

Follow the directions for making a potato-flour souffle, adding to it about one pound of preserved pine-apple, cut up into small pieces; the syrup of this should also be added.

1378. Souffle Of Apricots

Remove the stones, and peel eighteen ripe apricots, then put them, together with the kernels, into a stewpan wita twelve ounces of pounded sugar ; stir this over the fire with a wooden spoon, and as soon as the fruit is boiled down to a jam, withdraw it from the fire, and mix it with dalf the usual quantity of the preparation for a potato-flour souffle. The same number of eggs are required, and in all other respects the same directions should be followed.

Note. - Souffles of peaches, nectarines, and all kinds of plums, are prepared in the same manner as the above.

1379. Souffle Of Raspberries

Put one pound of picked raspberries into a small preserving pan, with twelve ounces of pounded sugar, stir the whole over a charcoal fire until it has boiled for about five minutes, and then rub it through a sieve. Use this preparation as directed for making a souffle of apricots. 30

Note. - Souffles of currants, strawberries, or gooseberries, are made in the same way.

1380. Brown-Bread Souffle, A Lallemande

Put one pound of brown bread-crumbs into a stewpan, with a pint of cream, ten ounces of pounded sugar, four ounces of butter, and a little salt, and flavor it with some cinnamon-powder and lemon-sugar. Stir this over the stove-fire until it boils, then remove it, and add the yolks of ten eggs; next, whip the whites quite firm, and mix them in lightly with the preparation, then pour it into the souffle-case, and bake it in the usual manner: when done, shake some cinnamon-sugar over it, and serve.

1381. Omelette Souffle

Put the yolks of six eggs into a large basin, add six ounces of pounded sugar, a dessert-spoonful of potato-flour, ditto of orange-flower-water (or any other kind of essence or liqueur used for such purposes), and a very little salt; stir these together with a wooden spoon for about ten minutes; then whip the six whites, and mix them in lightly with the batter. Next, put two ounces of butter into an omelet-pan, set it on a stove-fire, and as soon as the butter begins to sputter, pour the whole of the omelet-batter into it; set the pan over the fire, and as the battter becomes partially set round the sides and at the bottom of the pan, toss it over and over gently, and then turn the omelette out neatly, and as much as possible in the form of a dome, on to a silver dish previously spread with butter; put it in the oven, and bake it for about twelve minutes, when it will be ready to send to table. Shake some sugar on the omelette, and serve it immediately.

1382. Pancakes, Plain

Mix four ounces of flour with four ounces of pounded sugar, two ounces of bruised ratafias, a dessert-spoonful of orange-flower-water, four yolks and two whole eggs, a pint of cream, and a very little salt. When milk is used instead of cream, two ounces of butter should be added, and must be melted previously to its being mixed in with the batter.

When about to fry the pancakes, melt about two ounces of butter in a small stewpan, and keep this by the side of the stove ; before throwing any of the batter into the pan, first pour a little of the butter over the bottom: fry the pancakes on both sides of a very light-brown color, pile them one upon another on the dish, and serve immediately. Plain pancakes should be eaten with a little lemon-juice and some pounded sugar.

1383. Pancakes, A La Celestine

Prepare the pancakes as above, and as each is fried, spread some apricot-jam upon it, then roll it up, and place it on a baking-sheet in the oven; when a sufficient number is ready, shake some sifted sugar over them, glaze them with a red-hot salamander,-and then dish up the pancakes on a napkin in close circular order, in double or treble rows, and serve them quite hot.

1384. Pancakes Souffles

Prepare some potato-flour souffle-batter (No. 1372) - about half the usual quantity will suffice; make also the usual quantity of pancake-batter. Then fry the pancakes, and as they are done, spread them over with apricot-jam, and pile them up one upon another in the form of a dome, with a thick layer of the souffle-hatter in between each pancake. When the whole is complete, put them in the oven to bake for about half an hour; when done, shake some sugar over the top, and serve immediately.