ke a smooth batter with
four ounces of rice-flour or potatoe-flour, and stir into the milk,
let it simmer, stirring all the time till it thickens; then add two
to three ounces of fresh butter, and white sifted sugar enough to
sweeten, and a little grated lemon peel; then take it off the fire and
stir quickly to it the well-beaten yolks of six to eight eggs, butter
the pan and pour the mixture into it, when on the point of being
placed into the oven, add the whites of the eggs thoroughly whisked;
the pan must be only half filled, as it will rise very high; it must
be served immediately it is taken from the oven, even in passing to
the dinner table a salamander should be held over it, to prevent its
falling and becoming heavy and unsightly. The French flavour a soufle
with orange flour-water or vanilla, and the rind of a Seville orange
is sometimes substituted for the rind of a lemon; there are dishes
made expressly for soufles.

* * * * *

A PLAIN SOUFLE.

Mix well together six ounces of rice-flour, arrowroot, or _tous les
mois_, with half a pint of milk flavoured with essence of almond
and lemon peel, or orange-flour water, let it thicken over the fire,
stirring to keep it smooth, sweeten with white sugar, add the beaten
yolks of five eggs, proceed as in the last receipt, adding the whisked
whites at the moment of placing the soufle into the oven; if
there happen to be no soufle dish, a cake-tin may make a tolerable
substitute, a paper fringed should then line the tin and a napkin
should be twisted round it when brought to table.

* * * * *

A SWEET OMELET.

Beat up three or four eggs, pour them into an omelet pan, and sprinkle
a little white sugar over them while frying, hold a salamander or hot
shovel over the uppermost side of the omelet, as it must only be fried
on one side. As soon as it is set, slide it on to a hot dish, double
it, and sprinkle sugar over it and serve quickly.

* * * * *

OMLETTE SOUFLEE.

Fry the eggs as directed for sweet omelet, using about five yolks and
two whites, all of which require being finely beaten and strained.
Soften a little preserve by holding it over the fire, or mixing a
little warm water with it, spread it slightly over the omelette, have
the remainder of the whites whisked to a froth with white sugar, and
lay it on the preserve; slide the omelette on to a hot dish, double
i