sieve, sweeten to taste and add the juice and grated rind of 1
lemon, the yolks of 5 eggs and lastly the whites of the eggs, beaten
to a stiff froth; put this into a buttered pudding dish and bake
till it cracks on top; sprinkle with sugar and serve without sauce.

384. +Apple Soufle, No. 4.+-- Pare, core and quarter 6 apples, cut
each quarter into fine slices and put them into a saucepan with 1
tablespoonful butter, 1/2 cup sugar, 2 tablespoonfuls seedless raisins
and the same quantity of currants and finely cut citron; cover and
stew till apples are tender, but not broken; add 2 tablespoonfuls
quince or apple jelly and set aside; when cold butter a pudding dish
and sprinkle with bread crumbs; have a souflee mixture prepared the
same as in foregoing recipe; put first a layer of the souflee
mixture in the dish and sprinkle over some zwieback crumbs; then a
layer of the apples; continue in this way with apples and souflee
mixture till dish is full; bake 1 hour; when done turn the souflee
onto a round dish and serve with fruit or wine sauce; or without
sauce and dust with sugar.

385. +Pineapple Soufle.+-- Prepare a soufle mixture the same as for
Plain Souflee; butter a pudding dish and sprinkle with bread crumbs;
put in a layer of the souflee mixture and sprinkle over 1 spoonful
zwieback crumbs; put over this a layer of stewed or preserved
pineapples cut into small dice, sprinkle over a little zwieback
crumbs and cover with souflee mixture; put in another layer of
pineapple and a little zwieback crumbs; put the remaining souflee
mixture on top and bake 1 hour; when done turn the souflee onto a
dish and send raspberry or wine sauce to table with it.

386. +Rhubarb Soufle.+-- Pare and cut the rhubarb finely and put it
in a saucepan over the fire to boil; add a little water and
sufficient sugar to sweeten; when done press it through a sieve;
take 1 quart of this stewed rhubarb and mix it with the yolks of 5
eggs and lastly the whites of the eggs, beaten to a stiff froth;
bake in buttered dish till it cracks open on top, which will take
about 3/4 hour; serve without sauce.

387. +Cherry Soufle+ is made the same as Pineapple Soufle. Remove
the pits from 1 or 2 pounds cherries, sprinkle with sugar and let
them stand 1 hour; then put them in alternate layers with the
souflee mixture into a well buttered dish and finish the same as
Pineapple Souflee; serve with cherry sauce. Peach, apricot and
blackberry souflees are made t