nd just off the boil
for five or six minutes. Eggs often crack when they are put into
enough boiling water to well cover them, owing to the sudden expansion
of the contents. If they are not covered with water there is less
danger of them cracking. One can easily tell stale eggs from fresh
ones by holding them up to a strong light. A fresh egg looks clear and
transparent, whilst stale ones look cloudy and opaque. There are
various ways of preserving eggs for the winter; one of the best is by
using the Allinson egg preservative. Another very good way is to have
stands made with holes which will hold the eggs. Keep these stands in
an airy place in a good current of fresh air, and every week turn the
eggs, so that one week they stand the pointed end down, next week the
rounded end down.

APPLE SOUFFLE.

4 eggs, 4 apples, 2 oz. of castor sugar (or more if the apples are
very sour), 1 gill of new milk or half milk and half cream, 1 oz. of
Allinson cornflour, and the juice of 1 lemon. Pare, cut up, and stew
the apples with the sugar and lemon juice until they are reduced to a
pulp. Beat them quite smooth, and return them to the stewpan. Smooth
the cornflour with the milk, and mix it with the apples, and stir
until it boils; then turn the mixture into a basin to cool. Separate
the yolks from the whites of the eggs; beat the yolks well, and mix
them with the apple mixture. Whisk the whites to a stiff froth, mix
them lightly with the rest, and pour the whole into a buttered souffle
tin. Bake for 20 minutes in a moderately hot oven, and serve at once.

CHEESE SOUFFLE.

8 oz. of Parmesan or other good dry, cooking cheese, 4 eggs, 1 oz. of
Allinson fine wheatmeal, 1 gill of milk, 1 oz. of butter, mustard,
pepper, and salt to taste. Melt the butter in a saucepan, stir in the
wheatmeal, season with mustard, pepper, and salt. Pour in the milk,
and stir until the mixture is set and comes away from the sides of the
saucepan. Turn into a basin, and let the mixture cool. Grate the
cheese and stir it in; separate the yolks of the eggs from the whites,
and drop the yolks of the eggs, one by one, into the mixture, beating
all well. Whip the whites of the eggs to a stiff froth, mix it
lightly with the other ingredients; turn the mixture into a buttered
souffle tin, and bake the souffle for 15 minutes.

CHOCOLATE SOUFFLE.

5 eggs, 2 oz. of butter, 3 oz. of castor sugar, 2 large bars of
chocolate, 6 oz. of the crumb of the bread, a