The profession of cookery, from a French point of view

When the above mixture is perfectly cold, beat into it the whisked yolks of eggs, the juice of half a lemon (the rind must have been removed before), and lastly the frothed whites. Have your mould well buttered, pour the mixture into it, and either bake or steam it (without a cover) for twenty minutes. The cover of the steamer must of course be fastened down; there should be sufficient depth of pan to allow of the souffle rising without coming in contact with the lid. Serve citron sauce with this souffle. {See Chapter V.) If preferred, the flavouring may be omitted from the souffle, and a chocolate sauce made and poured round it on the dish. For the latter, scrape or dissolve a tablet of chocolate, add a quarter of a pint of water to it, and a teaspoonful of cornflour to give smoothness and substance ; boil well. It will be easily seen that a plain souffle may be varied by the admixture of almost any flavouring, also by the variety of sauces served with it. The first part of the mixture may be made any time in advance. Diplomate. Remove the crust from some thin slices of stale white bread, and stamp them into small rounds; dip each one in sweet wine. (If preferred, sponge biscuits or stale sponge cakes may be used instead.) Butter a plain round mould. Arrange the rounds evenly at the bottom and sides, sprinkle the bottom with stoned raisins, a few currants and strips of candied peel. Put another layer of bread or biscuits next, and alternate thus with the fruit until the mould is three-quarters filled. Boil a pint of milk, pour it after sweetening upon two beaten eggs, add spice and salt; then carefully pour this custard into the mould. Let the mould stand for two or three hours, then bake or steam it for three-quarters to one hour. Turn out, and serve with wine or custard sauce poured round it. p.c. H Savarin. The mould generally used for this is a large ring with a hollow centre. The ingredients required are half a pound of fine flour, a quarter of a pound of butter, half a tumblerful of warm milk, an ounce of fresh German yeast, a tablespoonful of sugar and half a teaspoonful of salt, with two eggs. Put the flour in a basin, make a hollow iu the centre, and put in the j'east mixed smoothly with warm water and the milk ; mix this with sufficient of the flour to make a stiff dough. Cover the basin, and set that in a warm place where the sponge may rise. When it has risen to twice its original size, add to it the sugar, the butter ready dissolved (but not too warm), salt, and the eggs — broken but not beaten. Knead these all briskly together with the hand, until the dough appears all bubbles. Butter the mould, and sprinkle the inside with blanched and chopped almonds and powdered sugar. Half fill it with the paste; set in a warm place to rise until the mould becomes quite full. Bake it in a quick oven for about half an hour. Let it slightly cool, then turn out on to a fancy dish, and pour over it the following syrup :— Four ounces of sugar boiled with a tumblerful of water, and flavoured with a little rum or essence. Galette Cherbourg'eoise.