to a white porcelain pudding dish which has been well
buttered and sprinkled with bread crumbs; bake in a medium hot oven
for 40 minutes; when done take the souflee from the oven, dust with
powdered sugar, set the dish either in an ornamented silver dish or
fold a napkin around it and serve at once with raspberry sauce.
NOTE.--Plain flour may be substituted for rice flour; this is
sufficient for 10 persons.

376. +Lemon Soufle.+-- Boil 1 cup milk or cream with 1/2 tablespoonful
butter; mix 1 cup sifted flour with 1 cup cold milk and stir it into
the boiling milk; continue stirring until the contents have formed
into a smooth paste and loosens itself from bottom of saucepan;
transfer it to a dish and set aside; when cold stir 1/2 tablespoonful
butter to a cream and add, alternately, 6 tablespoonfuls sugar, the
yolks of 8 eggs and the paste (by spoonfuls); stir each part well
before another is added; then add the grated rind and juice of 1
lemon and lastly the whites of 6 eggs, beaten to a stiff froth; fill
the mixture into a well buttered form and bake in a moderately hot
oven from 30 to 40 minutes, when done serve at once with wine cream
sauce and sprinkle the souflee with powdered sugar.

377. +Vanilla Soufle+ is made the same as Almond or Lemon Souflee,
omitting the almonds or lemon and adding 2 tablespoonfuls vanilla
extract. Extract of lemon may be used the same way.

378. +Orange Soufle+ is made the same as lemon, using in place of
lemon the juice of 2 oranges and the grated rind of 1. Soufflees may
be put into a well buttered form, set in a vessel of hot water and
either boiled or baked in the oven.

379. +Chocolate Soufle.+-- Boil 4 tablespoonfuls grated chocolate in
1 cup milk; mix 3 tablespoonfuls cornstarch with 1 cup cold milk,
stir it into the boiling chocolate, add 1 teaspoonful butter and
continue stirring until the contents loosen themselves from bottom
of saucepan; transfer the paste to a dish and set aside; when nearly
cold stir 1/2 tablespoonful butter to a cream and add alternately 6
tablespoonfuls sugar, the yolks of 8 eggs and the chocolate paste
(by spoonfuls); add lastly the beaten whites of 6 eggs and finish
the same as Lemon Souflee; serve with vanilla sauce.

380. +Macaroon Soufle.+-- Put into a buttered pudding dish a layer of
macaroons and small sponge cakes; over this a layer of cherries from
which the pits have been removed; then again a layer of macaroons
and sponge cake; continue in