The new practical housekeeping

add one cup juice of any fruit preferred, and a little nutmeg. Strain and whip into it gradually a pint sweet cream that has been whipped stiff. Serve in jelly glasses and send around with cake. Should be eaten soon after it is made. Souffles. The extreme lightness and delicacy of a well-made souffle render it a general favorite. It may be varied greatly in its composition and is commonly served under the name of the flavoring used. Vanilla is one of the most delicate flavorings for this elegant dish. The secret of making a souffle well is to have the eggs well whipped, particularly the whites, using for them a perfectly dry dish and beater as the slightest moisture will prevent their coming to a froth, and unless the froth of egg be very stiff the omelette souffle will be made heavy by it and so spoiled. Put all ingredients together quickly but gently, stirring, not beating, and if to be bated place in oven as soon as whites are added in a buttered souffle dish or pan, filling only half full, as it will nse very light. Do not have the oveu too hot nor open oven door for the first quarter of an hour, at least. When the souffle has risen very high, is of a fine yellow color, and quite done in the center, as it will be in from a half to three-quarters of an hour, send immediately to table, for if allowed to stand it will sink in the center and its appearance and goodness be entirely spoiled. To keep hot, and so preserve its lightness, the souffle is often carried to table on a hot shovel, or with a hot salamander iron held over it, and placed in the ornamental dish already on the table, and served in a dinner of ceremony as an entremert, a remove of the second course roast, or for luncheon ; quickly hand it round instead of placing on the table. The salamander, or braising iron, is a very convenient utensil for browning the tops of boiled souffles, puddings and the meringues spread over creams, blanc-manges, or puddings to be served cold, or in glass dishes, doing away with the necessity of placing them in the oven. The souffle pan maybe of either earthen ware or tin, and should be about three inches deep, fitting into an ornamental dish for serving, which is usually of silver. This article will ^,jjp be found very convenient, as it may be used for custards, puddings, scalloped oysters, [illustration: Ornamental Souffle Dish]. potato crcam, or any dish served in the pan in which it is baked. Souffles may, however, be baked in any deep tin or earthen baking pan, which may be sent to table on a plate or platter, surrounded by a neatly folded napkin. Apple SouMe. — One pint steamed apples, pulped ; one tablespoon melted butter, half cup sugar, whites of six eggs and yolks of three, a slight grating of nutmeg, and a little leinon peel. Stir into the hot apple the butter, sugar and nutmeg, and the yolks of the eggs, well-beaten. When this is cold, beat the whites of the eggs to a stiff froth, and stir into the mixture. Butter a three-pint dish, and turn the souffle into it. Bake thirty minutes in a moderate oven. Servo immediately with any kind of sauce.