The Swedish, French, American cook book

Three cups milk, two to three eggs, half cup sugar, one table¬ spoon brandy, one cup flaked rice, and a pinch of salt. How to Make It. Put milk on stove until it boils, add flaked rice. In the meantime, have the yolks and sugar stirred to a souffle; add — do not stir fast — just take care not to let it burn. Let come to a boil, put in a souffle dish, beat whites of the eggs to a souffle (add one tablespoon sugar to each), flavor with a little vanilla, put on top. Put the dish in cold water in the oven until the meringue is golden brown. Serve hot or cold for luncheon or dinner as a dessert. Apple Custard ( Flan aux Pommes ) Select six small apples, peel and core well, put in a saucepan two cups water, two cups sugar, juice of a lemon and some of the rind, and two tablespoons brandy, let simmer slowly, until well done. Remove carefully from the pot to a souffle dish. Take one cup of the syrup from the apples, thicken with a small table¬ spoon cornstarch dissolved in half cup water or milk, add one cup hot milk, then three yolks of eggs and three tablespoons sugar stirred to a souffle. Flavor with brandy to taste, pour over the apples, sprinkle with cinnamon. Decorate with strips across of the whites of two eggs beaten to a meringue with two table¬ spoons sugar. Put the dish in the oven for a few minutes until settled. This is served hot, but on a hot day it is delicious cold. HOT SOUFFLES Prune Souffle ( Pruneaux souffles ) One cup prune juice, one tablespoon butter, one large table¬ spoon flour, two tablespoons brandy, one teaspoon lemon juice, one cup cooked mashed prunes, four eggs, half cup sugar, and a pinch of salt. How to Make It. Put the butter in a saucepan, add flour, mashed prunes, and the prune juice, leave until cold. When cold, beat the yolks and sugar to a souffle, add lemon juice and brandy, then the yolks and sugar; last carefully the whites of eggs — beaten to a stiff meringue. Butter and sugar a souffle dish, pour the mixture in, sprinkle with sugar. Put the dish in hot water and bake un¬ covered in a not-too-hot oven for about twenty minutes. Serve with whipped cream or hard sauce. Rice Souffle {Riz souffle) Half cup rice, one cup milk, three-quarters cup sugar, one tablespoon brandy, a pinch of salt, and a little nutmeg. Cook rice in two cups water until very soft, add the cup of milk and cook again; take from the stove and then let stand until cold. Stir sugar and yolks to a souffle, add the rice, the brandy, last add the whites of eggs — well beaten. Butter and sugar a souffle dish, pour the mixture in, sprinkle with sugar and nutmeg. Put the dish in hot water and bake in oven from twenty-five to thirty minutes. When done, serve with foam sauce or whipped cream. Can be served either hot or cold, also frozen by putting it in a melon mould, pack in ice and salt and freeze about three hours. Turn out and serve with fruit sauce. Chocolate Souffle ( Chocolat souffle ) One tablespoon butter, two tablespoons flour, one cup milk, three ounces chocolate, four tablespoons sugar, four eggs.