on many folds of
paper in a dish, pour in boiling water to half fill, and let bake in a
moderate oven until the mixture is well puffed up and firm to the touch.
Remove the buttered paper, set the ramequins in place and serve at once.
A green vegetable salad seasoned with French dressing and a browned
cracker may accompany the dish.

~SOUFFLE OF CARROTS~--Boil the carrots and mash them fine, add a little
sugar to taste, a pinch of salt, a spoonful of flour and a good lump of
butter, the well beaten yolks of four eggs, and lastly fold in the
stiffly beaten whites. Bake in a quick oven in the dish in which it may
be served.

~TOMATO SOUFFLE~--Stew three cupfuls of tomato down to two, add
seasoning to taste and six eggs, the whites beaten stiff, and bake for
ten or fifteen minutes or until set. Serve as soon as done.

FILLING FOR CAKES

~COFFEE CREAM FOR CHARLOTTE AND ECLAIR~--Flavor one pint of rich thick
cream with one-fourth cup of black coffee and one teaspoon of lemon, add
about a half a cup of sugar, chill and whip it until thick enough to
stand. Pour it into molds lined with thin sponge cake or lady fingers.
Fill them level and ornament the top with some of the cream forced
through tube.

~FILLING~--For the filling scald one cup of milk with three level
tablespoons of ground coffee and let stand where it will be hot but not
boil, for five minutes. Strain, add one-half cup of sugar, three level
tablespoons of flour and a pinch of salt. Cook in a double boiler
fifteen minutes, add one beaten egg and cook two minutes, stirring to
keep smooth. Cool and add one-quarter teaspoon of vanilla flavoring.
Fill the cream cakes and cover with cream beaten thick, sweetened with
powdered sugar and flavored with a few drops of vanilla.

~FILLING FOR CAKE~--Soak a level tablespoon of gelatin in one tablespoon
of cold water for half an hour, add one tablespoon of boiling water and
stir. Beat one pint of cream stiff, then beat in the soaked gelatin, add
powdered sugar to make sweet and a small teaspoon vanilla flavoring or
enough to suit the taste. Put this filling in thick layers between the
cakes and cover the top one with a white icing.

~FIG OR DATE FROSTING~--These frostings are excellent to use upon any
kind of cake, but as they are rather rich in themselves, they seem
better suited for light white cake. If figs are preferred they should be
chopped fine. If dates, the stones and as much as possible of t