prepared almonds, 1 teaspoonful of lemon-juice and the prunes, and mix well. Whisk the whites of the eggs to a stiff froth, add half of it lightly to the rest of the ingredients, and pour the mixture into a buttered soufflé dish or piedish. Bake for about 15 minutes in a moderate oven, then pile the remainder of the whites of eggs on the top, dredge with castor sugar, and scatter on the almonds. Replace in the oven, bake from 15 to 20 minutes longer, and serve hot.
Time.—To bake, about 40 minutes. Average Cost, 9d. to 10d. Sufficient for 6 or 7 persons.
1939.—RASPBERRY SOUFFLÉ. (Fr.—Soufflé aux Framboises.)
Ingredients.—½ a lb. of ripe raspberries, 2 ozs. of cakecrumbs or breadcrumbs, 2 ozs. of castor sugar, 2 ozs. of rice flour or cornflour, ½ an oz. of butter, ½ a gill of cream, 4 eggs.
Method.—Put the raspberries, cream, rice flour, and sugar into a basin, and reduce them to a pulp by means of a wooden spoon. Beat in the yolks of the eggs, add the cakecrumbs, stir in lightly the stiffly-whisked whites of eggs, and turn the mixture into a well-buttered mould. Bake in a hot oven from 25 to 30 minutes, and serve as quickly as possible.
Time.—From 25 to 30 minutes. Average Cost, 1s. 2d. to 1s. 4d. Sufficient for 5 or 6 persons.
1940.—RICE AND APPLE SOUFFLÉ. (Fr.—Soufflé de Riz aux Pommes.)
Ingredients.—1 lb. of sour cooking-apples, 2 ozs. of ground rice, 2 ozs. of castor sugar, 1 oz. of butter, 3 eggs, ¾ of a pint of milk, 2 tablespoonfuls of moist sugar, or to taste, the rind of ½ a lemon, thinly pared, 1 clove, ½ an inch of stick cinnamon.
Method.—Cook the apples with 2 tablespoonfuls of water, the moist sugar, butter, lemon-rind, clove, and cinnamon in a jar placed in a saucepan of boiling water, and when soft rub them through a hair sieve. Meanwhile mix the ground rice smoothly with a little cold milk, boil the remainder, add the blended rice and milk, and simmer gently for 15 minutes. Now add the sugar, let the mixture cool a little, then add each yolk of egg separately, give the whole a good beating, and lastly stir in very lightly the stiffly-whisked whites of eggs. Fill a well-buttered soufflé dish with alternate layers of rice and apple purée, piling the last layer of rice in a pyramidal form. Dredge well with castor sugar, and bake in a moderate oven for about 30 minutes.
Time.—To bake, from 25 to 35 minutes. Average Cost, 1s. Sufficient for 5 or 6 persons.
