Orange Souffle

Mix one tablespoonful of flour smoothly with one pint of cream, add two tablespoonfuls of rosewater and put it over the fire in a saucepan with a little thinly-pa"red orange peel and a little cinnamon; stir till it boils, and remove. Strain and add sufficient powdered white sugar to sweeten it. Let it stand till cold and then mix with it two tablespoonfuls of marmalade and six eggs beaten well with a wineglassful of brandy. Pour it onto a well-buttered mould, stand it in a saucepan of boiling water, and let it boil for an hour and a quarter without any cover over it.

Pistachio Souffles

Four ounces of blanched pistachios should be cut, half of them into strips and the remainder chopped fine. Whip up the whites of three eggs to a stiff froth and mix it with the strips of pistachios and half a pound of sugar; place this mixture in small paper cases about three-quarters of an inch in width and height, dusting over with a little sugar, and moisten it a little, sprinkle over the chopped pistachios, baking in a slack oven until a brown color is attained; then turn it out onto a dish, and serve.

Strawberry Souffle

Pick the stems from three pounds of ripe strawberries, put these in a saucepan with the grated peel of half a lemon and one teacupful of crushed loaf sugar, and allow to simmer gently by the side of the fire. Beat the yolks of four eggs in one pint of milk, sweeten to taste with sugar, stand the basin in a saucepan containing hot water, and stir the custard mixture over the fire till it is thick. Put the strawberries round a glass dish, forming a high wall and leaving a hollow in the center, which fill with custard; whisk the white of four eggs to a firm froth, pour them over the souffle, cover with powdered sugar, and serve.

Vanilla Souffle

Beat together the yolks of three eggs and one teacupful each of flour and sugar. When well incorporated stir in gradually one pint of fresh milk, and strain it through a fine hair-sieve into a saucepan. Put about one ounce of butter, a piece of stick of vanilla, and a little salt in with the other ingredients, and stir them over a very slow fire until thick; then move it to the side and continue stirring for a few minutes longer. Remove the vanilla from the mixture, allow it to cool a little, then mix with it the beaten yolks of five eggs, and a small lump of butter, and last of all the well-whisked whites of half a dozen eggs. Make some small paper cases in the shape of a long square, butter them and nearly fill them with the mixture, which should be sufficient in quantity to fill eight cases. Place the souffles in a slow oven, and bake them for eighteen minutes. Serve the moment they are done.

Pear Timbale With Raisins

Butter a timbale-mould and line it with short paste. Peel, core and mince twelve pears, put them in a preserving-pan with a piece of butter, and cook them over a slow fire till half done. Put in with the pears a quarter of a stick of vanilla, two breakfast cupfuls of picked Smyrna raisins, previously softened in warm water, three tablespoonfuls of apricot marmalade, and a small quantity of sugar. When done leave the pears to cool. Dilute a little apricot marmalade with kircsh. Fill the lined mould with the pears, put a flat of the same paste over it and bake it in a slack oven for three-fourths of an hour. When done, turn the timbales on a dish, sprinkle over some chopped pistachios, pour over the apricot sauce, and serve.