The new century cookery book

Cream the butter, add the sugar, and work together for ten minutes ; then add the rind of lemon (chopped finely), stir in the yolks of eggs, one at a time, likewise the juice of half the lemon, and vanilla essence. Beat the whites of eggs to a stiff froth. Mix carefully the whites and flour (previously sifted) with the above preparation. Have ready a plain charlotte mould, well buttered, and lined with buttered paper ; pour in the mixture, cover with paper, place in a saucepan three-parts filled with boiling water, cover the pan, and steam the pudding for a little more than an hour. Turn out on to a hot dish, remove the paper. Whisk the mousseline sauce until quite frothy, and pour round the pudding. Note. - This being a very light souffle pudding, it is essential that it should be served quickly. 1600. Pudding Souffle d l'Ananas. — \ lb. fresh or preserved pine-apple, \ pint milk, 2 inches vanilla pod, 4 oz. butter, 3 eggs, 4 oz. caster sugar, 4 oz. Vienna flour, angelica for garnish. Put the milk and vanilla pod in a stewpan on the fire, boil up and let it infuse on the side of the fire or in the bain-marie for about half an hour. Melt the butter in another stewpan, stir in the flour, cook a little ; strain the milk into this and work it vigorously over the fire until the flour is thoroughly cooked. Remove from the fire, add the sugar and a handful of cut pine-apple, stir, and let cool a little. Next stir in the yolks of three eggs, one at a time. Butter a plain charlotte mould, decorate the bottom with slices of pine-apple and angelica, stamped out with a plain round cutter. Add the whites of eggs, previously whipped to a stiff froth, to the mixture ; pour it into the mould, cover with a buttered paper, and steam for about half an hour. Remove the paper, turn out on a hot dish, garnish tastefully with a few fancifully cut slices of pine-apple, and serve with a sweet sauce or syrup. 1601. Pudding Souffle d la Parmentier. —Wash six large potatoes, bake them in their skins in the oven ; when done, break the skin, scoop out the floury part of the potatoes, rub through a sieve. To every half-pound of puree mix two ounces of finely sifted sugar, two ounces of butter, half-pint of boiling cream, and the rind of half a lemon, finely chopped. Beat the mixture with a wooden spoon until perfectly smooth, add three to four yolks of eggs, beat the whites of four eggs to a stiff froth ; butter and flour a souffle-tin, fasten a paper band, well oiled, round the top, to prevent the mixture overflowing, bake from fifteen to twenty minutes in a well-heated oven, and serve as soon as ready ; turn out. * 1602. Pudding Souffle aux Framboises. — | lb. ripe raspberries, 4 eggs, 2 oz. cake-crumbs or fresh bread-crumbs, 2 oz. caster sugar, 2 oz. fecula, or creme de riz, ^ oz. butter, ^ gill cream.