Luncheons

Souffles are one of the most elegant dessert dishes. They are esteemed for their delicacy rather than their richness, and the difficulty in making them gives them distinction, as they are usually presented only from the hand of an expert cook. There is no reason, however, that any one should not succeed in making a perfect souffle, though it is one of the popular delusions that they are very difficult to make. With intelligent care about the heat of the oven, a souffle can be made with less trouble than is given to many other simple desserts. The whites of eggs must be beaten until filled with air. They are then placed in a moderate oven, where the heated air expands and puffs up the whole mass. The baking is continued until the air-cells are enough hardened to support the weight, and the dish must be served at once and before the imprisoned air cools and the mass collapses. STRAWBERRY SOUFFLE Beat to a stiff, dry froth the whites of as many eggs as needed, allowing one white for each person and one for the dish, then fold in lightly enough strawberry jam to sweeten it; or use strawberry pulp and sugar. Turn it into a pudding-dish and bake in a moderate oven for twenty minutes. Serve at once. The souffle must go directly from the oven to the table. FRUIT AND OTHER SOUFFLES To the whipped whites of eggs may be added half the number of yolks and powdered sugar enough to sweeten, or chocolate, or any jam, or softened jelly, or fruit juice, or the pulp of anj^ fruit with the juice drained off. Fruit must be pressed through a puree sieve to make the pulp fine and soft. BURNING PEACHES Place California canned whole peaches and the juice in a deep dish. Just before serving pour over them some brandy or rum and light it with a taper. BURNING CHERRIES Serve California white cherries in the same way as directed above for peaches. COLD DESSERTS APPLES RICHELIEU Take out the cores of well-flavored apples and cut them crosswise into halves. Simmer them in sugar and water until tender. Let them cool. Lay several pieces of sliced blanched almonds straight, at regular intervals, upon the flat sides of the apples. Sprinkle them with powdered sugar and set them in the oven a minute to brown the sugar. Place candied cherries cut in halves upon the apples between the almonds. Just before serving put spoonfuls of whipped cream at intervals on a flat dish and place the cold apples upon the cream ; or press the cream through a pastry -bag in circles around the apples. STEWED APPLES, No. 1 Select apples of uniform size and shape. Remove the cores and peel them carefully. Put them into hot water with sugar and lemon juice. Cook them slowly until tender, but not so long that they lose shape. When they are cold fill the centers •with sweetened and flavored boiled rice and cover them with apricot or any jam. Sprinkle them with blanched almonds cut in strips. STEWED APPLES, No. 2 Prepare the apples as for No. 1. Fill the centers with well-flavored apple puree, or with apple jelly mixed with chopped raisins. Sprinkle them with granulated sugar and stick into them blanched almonds cut into strips and slightly browned. Serve with cream, if convenient. Apple puree and apple jelly can be made from the parings and cores of the apples. Put these trimmings in a saucepan with a little water and cook them to a pulp. Press the pulp through a sieve for the puree, or strain it through a cloth for the juice. Return the juice to the fire, let it boil a minute, then add half a pound of hot sugar to a cupful of juice. Stir until the sugar is dissolved, and boil until a few drops put on a cold plate jelly. Turn it into glasses to set. BAKED APPLES