f water, 4 eggs, 1 pint of sherry, Madeira, or
raisin-wine; sifted sugar to taste.

_Mode_.--Put the water, isinglass, and lemon-rind into a lined saucepan,
and simmer gently until the isinglass is dissolved; strain this into a
basin, stir in the eggs, which should be well beaten, the lemon-juice,
which should be strained, and the wine; sweeten to taste with pounded
sugar, mix all well together, pour it into a jug, set this jug in a
saucepan of boiling water over the fire, and keep stirring it one way
until it thickens; but _take care that it does not boil_. Strain it into
a mould that has been oiled or laid in water for a short time, and put
it in a cool place to set. A tablespoonful of brandy stirred in just
before it is poured into the mould, improves the flavour of this dish:
it is better if made the day before it is required for table.

_Time_.--1/4 hour to simmer the isinglass; about 1/4 hour to stir the
mixture over the fire.

_Average cost_, 4s. 6d., if made with sherry; less with raisin-wine.

_Sufficient_ to fill a quart mould. _Seasonable_ at any time.

PALE SHERRIES are made from the same grapes as brown. The latter
are coloured by an addition of some cheap must, or wine which
has been boiled till it has acquired a deep-brown tint. Pale
sherries were, some time ago, preferred in England, being
supposed most pure; but the brown are preferred by many people.
The inferior sherries exported to England are often mixed with a
cheap and light wine called Moguer, and are strengthened in the
making by brandy; but too frequently they are adulterated by the
London dealers.

CHOCOLATE SOUFFLE.

1427. INGREDIENTS.--4 eggs, 3 teaspoonfuls of pounded sugar, 1
teaspoonful of flour, 3 oz. of the best chocolate.

_Mode_.--Break the eggs, separating the whites from the yolks, and put
them into different basins; add to the yolks the sugar, flour, and
chocolate, which should be very finely grated, and stir these
ingredients for 5 minutes. Then well whisk the whites of the eggs in the
other basin, until they are stiff, and, when firm, mix lightly with the
yolks, till the whole forms a smooth and light substance; butter a round
cake-tin, put in the mixture, and bake in a moderate oven from 15 to 20
minutes. Pin a white napkin round the tin, strew sifted sugar over the
top of the souffle, and send it immediately to table. The proper
appearance of this dish depends entirely on the expedit