Molds or tins in which souffles are to be steamed or baked should, after being well coated with cool clarified butter, have a band of three or four folds of buttered paper tied round their rim to support the souffle when it rises above the level of the tin. All these preparations should be made beforehand, so that the mixture may not have to stand and possibly lose some of its lightness. The success of souffles and souffle-omelettes depends largely upon the whites of the eggs being whisked to a proper degree of stiffness. When the eggs are fresh, all that is necessary to ensure this is careful separation from the yolks, the addition of a pinch of salt, and that the air whipped in is as cold as possible. Another important factor is the cooking. Souffles are lighter when steamed than when baked, but great care is needed to keep the water surrounding them at simmering point and yet prevent it actually boiling. Souffles should be served as soon as they are done, for if over-cooked or allowed to stand, they lose some of their lightness. They should be baked in a hot oven, and served as quickly as possible in the dish or dishes in which they are cooked.