Mrs. Seely's Cook Book: A Manual of French and American Cookery : with ..

cup of sugar, a little salt, anj spice you wish, and a few bits of butter. Upon this spread a paste made as you make a strawberry shortcrust. Bake until the apples are done and the crust is a light brown. Loosen the crust, turn the pudding dish upside down over a plate or platter, and have the crust and apples inverted. Separate into little squares and serve with scraped maple sugar and cream. Soufflé with Apricot Sauoe Twelve eggs, one pound of granulated sugar, vanilla to taste, and one teaspoonful of corn-starch dissolved in a little cold milk. Divide the whites of the eggs from the yolks. Beat the eggs till firm and white, then add the sugar, corn-starch, and vanilla. Beat thoroughly. Have the yolks well beaten, and with a spoon carefully stir them with the whites. Bake in soufflé dish in a moderate oven for fif teen minutes. Aprioot Sauoe Stew some apricots, add sugar to taste. When thoroughly cooked, rub them through a puree sieve. Strain the syrup, and then add a little maraschino or other liqueur to fancy. Serve with the soufflé. Cheese Soufflé Beat a quarter of a pound of butter, melted with the yolks of six eggs. Season with pepper and cook it over a moderate fire till it becomes creamy. Be sure to stir it all the time and do not let it boil. When it is creamy, take it from the fire and mix in three-eighths of a pound of finely grated Swiss cheese and Parmesan cheese. Do not have the mixture any thicker. Slowly stir in the well-beaten whites of three eggs and then stir in two spoonfuls of whipped cream. Pour into the soufflé pan and put the pan on a fiat sheet of tin. Bake in a slack oven about ten or fifteen minutes. Before removing from the oven, sprinkle well with grated cheese. Serve at once. Ohooolate Soufflé Have at hand four eggs, three teaspoonfuls of pounded and rolled lump sugar, one teaspoonful of flour, and three ounces of chocolate. Separate the yolks from the whites of the eggs and to the yolks add the sugar, flour, and the chocolate, which has been grated very fine. Beat these together for five minutes. Beat the whites of the eggs till they are stiff and lightly stir them with the yolks. When the mixture is smooth and light, pour it into a buttered tin and bake in a quick oven. It must be seryed as soon as it is cooked, else it will fall. Lemon Soufflé To the well-beaten yolks of six eggs add a scant tablespoonful of powdered sugar. Beat twenty minutes, stir in the juice and grated rind of one lemon. Ten minutes before serving, beat the whites of six eggs until they are light and add to the yolks. Mix thoroughly and pour in a baking dish. Bake in a quick oven. When cooked, sprinkle with granulated sugar and serve at once. Lemon Soufflé Boil one cup of milk or cream with half a tablespoonful of butter. Mix one cup of sifted flour with one cup of boiled milk. Stir it into the boiled milk. Keep stirring till all is free from the bottom of the saucepan. When cool, stir in half a tablespoonful of butter which has been creamed, six tablespoonfuls of granulated sugar, and the yolks of eight eggs stirred in one by one. Flavor with wine and the juice of one lemon. Then add the stiffly beaten whites of eggs. Mix thoroughly, pour into dish, and bake for thirty minutes. Pruné Soufflé