te.

410. +Omelette Soufle (with Cocoanut).+-- Prepare 3 or 4 omelets the
same as in foregoing recipe, lay them in a buttered dish on top of
one another with thick layers of cocoanut between and bake 10
minutes; dust the souflee with sugar and serve at once.

411. +Rum Or Maraschino Soufle.+-- Melt 2 ounces butter in a
saucepan, add 2 tablespoonfuls flour and stir for a few minutes; add
1 cup boiling milk and stir till it forms into a smooth paste;
remove it from the fire and set aside; when cold stir 2
tablespoonfuls sugar with the yolks of 6 eggs to a cream and add by
degrees the paste and 4 tablespoonfuls rum or maraschino; add lastly
the beaten whites of the eggs and bake in a well buttered and
floured dish 1/2 hour; serve as soon as baked with lemon cream or wine
cream sauce.

412. +Vienna Soufle.+-- Place a saucepan with 3/4 cup milk, 1
tablespoonful flour and 2 tablespoonfuls butter over the fire and
stir till thick; remove from fire and when cold add, alternately,
the yolks of 6 eggs, 3 tablespoonfuls sugar, 1 teaspoonful lemon
extract and lastly the whites of the 6 eggs, beaten to a stiff
froth; fill this into a well buttered and floured dish and bake 1/2
hour in a medium hot oven; when baked take it from the oven, dust
with sugar and serve with raspberry sauce.

413. +Peach Soufle.+-- Pare, quarter and stew 1 dozen large, ripe
peaches in 1/2 cup water and 1 cup sugar; when done press them through
a sieve and add a little more sugar if not sweet enough; mix with
the yolks of 6 eggs and lastly the beaten whites of the eggs; bake
in a well buttered dish 40 minutes. Another way is to omit the yolks
of the eggs and take only the beaten whites, cherries, huckleberries
and blackberries. Currants and raspberries can also be used the same
way.

414. +Apricot Soufle.+-- Take a can of California apricots, press
them through a sieve, add the syrup and if necessary a little more
sugar; mix with 1 cup zwieback crumbs the yolks of 6 eggs and lastly
the beaten whites of the eggs; put this into a buttered dish and
bake 40 minutes.

415. +Farina Soufle (Vienna art).+-- Put 1-1/2 pints milk with 1
tablespoonful butter over the fire; as soon as it boils stir in 6
ounces farina; stir over the fire until it has formed into a smooth
paste and loosens itself from bottom of saucepan; transfer this
paste to a dish; when cold stir 1/4 pound butter to a cream, add 4
tablespoonfuls sugar, by degrees the yolks of 8 eggs and the fa