Miss Parloa's kitchen companion

Beat together the sugar and yolks of the eggs. When the hot preparation has been cooked for ten minutes, pour it on the second mixture ; add the flavor, stir well, and set away to cool. Beat the whites of the eggs to a stiff, dry froth. Stir them lightly into the cool mixture. Pour this preparation into a buttered soufflé dish, and bake in a moderate oven for twenty-five minutes. Serve instantly. The soufflé may be flavored with a scant teaspoonful of vanilla or lemon extract; or the grated rind of an orange or lemon may be cooked with the milk and flour. Fruit Souffles. Rub through a sieve any kind of preserved fruit that is almost free of liquid. Make a cooked preparation, as for the lemon souffle. When this is cold, stir in half a pint of the strained fruit. Beat the whites of eight eggs to a stiff, dry froth. Stir this into the cooked preparation. Bake in a moderate oven for half an hour. Another way to make a fruit souffle is to put a thin layer of cooked and sweetened fruit on the bottom of the. dish, and fill up with the souffle mixture. This is particularly nice if strawberries or raspberries be used. Rum Omelet. Use four eggs, two table-spoonfuls of sugar, a saltspoonful of salt, a table-spoonful of butter, three tablespoonfuls of rum, and three table-spoonfuls of milk. Warm a large omelet-pan. Beat the whites of the eggs rather light. Add the salt, sugar, yolks, and milk to them, and beat well. Put the butter in the omelet-pan, and place on the hottest part of the range. Pour in the egg mixture, and shake vigorously until it begins to thicken ; then fold, and turn on a warm dish. With a spoon pour the rum over the omelet, letting it run down on the dish. Just before the dish is placed on the table, touch a lighted match to the liquor. Be sure that the sulphur is burned from the match before using it. Orange Omelet. This is made of four eggs, five table-spoonfuls of sugar, a saltspoonful of salt, two oranges, and two tablespoonfuls of butter. Grate lightly the rind of one of the oranges on one table-spoonful of sugar. Pare the oranges, and cut them in thin small slices, cutting from the sides, not across, the orange. Sprinkle two table-spoonfuls of sugar on the sliced oranges. Beat the whites of the eggs to a stiff froth. Beat into them the table-spoonful of sugar mixed with the orange rind, the salt, and yolks of the eggs. Add also two table-spoonfuls of the orange juice. Put the butter in a large omelet-pan, and on the stove, and when it becomes hot, add the egg mixture. Cook for half a minute, shaking the pan well. Spread the orange in the centre. Roll from both ends toward the centre; then fold over, and turn upon a warm dish. Sprinkle with the remaining spoonful of sugar, and place in the oven for two minutes. Serve at once. Omelet a la C61estine. Use four eggs, three table-spoonfuls of powdered sugar, a saltspoonful of salt, two table-spoonfuls of butter, and four table-spoonfuls of apricot jam or preserved strawberries or raspberries. Put a small omelet-pan on the stove, where it will heat slowly. Beat the whites of the eggs to a stiff froth. Beat the salt, one table-spoonful of the sugar, and the yolks of the eggs into the whites.