Custard Souffle

1/4 cup sugar. 1/2 cup flour. 2 cups hot milk. 1/4 cup butter.

Yolks of five eggs. White of five eggs. 1 teaspoonful vanilla.

Mix the sugar and flour together with a little cold milk, stir into the boiling milk, cook for ten minutes, stirring until smooth, then add the butter; mix and stir in the well-beaten yolks. Remove from the stove, add the whites beaten stiff. Bake in a pudding dish or little moulds. Place the dish in a pan of hot water, bake in a hot oven thirty minutes. If little moulds are used, bake twenty minutes. Serve at once. If the souffle is done before time to serve, let it remain in the oven with the door open. Serve with whipped cream or any light sauce.

Chocolate Souffle

Make the same as custard souffle; melt two squares of chocolate, mix it with two tablespoonfuls of hot milk and stir into the double boiler before the yolks are added.

Pineapple Souffle

Add one-half cup of grated pineapple to a custard souffle. After it is removed from the stove, just before the whites are added, use one more egg, and if the pineapple is not sweetened, one-half cup of sugar, instead of a fourth. Serve with whipped cream, flavored with pineapple.

Prune Souffle

Beat the whites of five eggs till foamy, add one-fourth teaspoonful cream of tartar, and beat till dry, then beat in gradually half a cup of powdered sugar and one-half cup of prunes that have been cooked, stoned and chopped; turn into a buttered pudding dish, set in a pan of hot water and bake one-half hour. Serve at once, in the same dish, with whipped cream or a cold boiled custard.

Cherry Souffle

Two cups of canned cherries. Butter a mould well and decorate it with the cherries. Mix three tablespoonfuls of flour with a little cold cherry syrup and stir into one-half cup of the hot syrup. Stir until it thickens, beat the yolks of three eggs and stir into the mixture with one tablespoonful of lemon juice. Remove at once from the stove and when cool fold in the whites beaten stiffly. Turn into the mould, steam for one hour and a quarter, then take the souffle from the stove. Let it stand in the mould a few minutes before turning out. Serve with sweetened and flavored whipped cream, or with hot cherry juice.

Peach Souffle

Make the same as cherry souffle, decorating the mould with half peaches and using two tablespoon-fuls of lemon juice.

Lemon Souffle (Boston Cooking School)

Beat the yolks of three eggs till light and foamy, beat the whites till dry, then beat the yolks into the whites; beat in gradually a scant half cup of sugar and the juice and grated rind of a lemon, turn into a buttered pudding dish, dust with sugar and bake about twenty minutes. Serve at once with or without a sauce.

Rice Souffle

Cook one-half cup of well-washed rice in one cup of boiling water and one-fourth teaspoonful of salt. When tender drain from the water and put the rice in a double boiler with one cup of milk and one of cream. Cook twenty miutes. Add the yolks of five eggs that have been beaten lightly with five table-spoonfuls of powdered sugar. Remove at once from the stove, set aside to cool, then add one tablespoonful of grated orange peel and a tablespoonful of the juice, fold in the stiffly-beaten whites. Bake in a well buttered pudding dish forty minutes. Serve at once with a light, delicate sauce.

Mocha Souffle

Melt three tablespoonfuls of butter and add to it three tablespoonfuls of flour. Gradually pour on this three quarters of a cup of hot strong coffee and one quarter of a cup of cream. One-fourth teaspoonful salt and one-half cup sugar. The well-beaten yolks of three eggs. Cook over hot water until smooth. Then remove from the fire and fold in the whites stiffly beaten. Flavor with one-half teaspoonful vanilla. Turn into a buttered baking dish and bake surrounded by hot water for twenty-five minutes. Serve with Mocha sauce.

Mocha Sauce

Mix the yolks of two eggs, one-fourth cup of sugar and a few grains of salt. Add gradually one-half cup of strong hot coffee and cook in double boiler until it thickens, stirring constantly. Cool and fold in one cup of whipped cream.

Zebaione

Beat one whole egg and two yolks very lightly. Then beat in gradually one-fourth cup of sugar and speck of salt. Cook over hot water, stirring constantly and gradually adding three tablespoonfuls of sherry wine. Orange juice can be used in place of wine. Continue stirring until the mixture is thick. Serve hot in wine glasses. This amount will serve four or five people.