en the souffle; but add this latter ingredient as
sparingly as possible, as, the less sugar there is used, the lighter
will be the souffle. Now whisk the whites of the eggs to a stiff froth
or snow; mix them with the other preparation, and pour the whole into a
souffle-dish, and put it instantly into the oven; bake it about 1/2 hour
in a moderate oven; take it out, hold a salamander or hot shovel over
the top, sprinkle sifted sugar over it, and send the souffle to table in
the dish it was baked in, either with a napkin pinned round, or inclosed
in a more ornamental dish. The excellence of this fashionable dish
entirely depends on the proper whisking of the whites of the eggs, the
manner of baking, and the expedition with which it is sent to table.
Souffles should be served _instantly_ from the oven, or they will sink,
and be nothing more than an ordinary pudding.

_Time_.--About 1/2 hour.

_Average cost_, 1s.

_Sufficient_ for 3 or 4 persons.

_Seasonable_ at any time.

TO MAKE A SOUFFLE.

1481. INGREDIENTS.--3 heaped tablespoonfuls of potato-flour, rice-flour,
arrowroot, or tapioca, 1 pint of milk, 5 eggs, a piece of butter
the size of a walnut, sifted sugar to taste, 1/4 saltspoonful of salt
flavouring.

_Mode_.--Mix the potato-flour, or whichever one of the above ingredients
is used, with a little of the milk; put it into a saucepan, with the
remainder of the milk, the butter, salt, and sufficient pounded sugar to
sweeten the whole nicely. Stir these ingredients over the fire until the
mixture thickens; then take it off the fire, and let it cool a little.
Separate the whites from the yolks of the eggs, beat the latter, and
stir them into the souffle batter. Now whisk the whites of the eggs to
the firmest possible froth, for on this depends the excellence of the
dish; stir them to the other ingredients, and add a few drops of essence
of any flavouring that may be preferred; such as vanilla, lemon, orange,
ginger, &c. &c. Pour the batter into a souffle-dish, put it immediately
into the oven, and bake for about 1/2 hour; then take it out, put the
dish into another more ornamental one, such as is made for the purpose;
hold a salamander or hot shovel over the souffle, strew it with sifted
sugar, and send it instantly to table. The secret of making a souffle
well, is to have the eggs well whisked, but particularly the whites, the
oven not too hot, and to send it to table the moment it comes from the
oven. If the