Apple Soufflé.
1 pint steamed apples, 1 tablespoon melted butter, half a cup of sugar, whites of 6 eggs, yolks of 3, and a slight grating of nutmeg. Stir into the hot apple the butter, sugar and nutmeg and yolks of eggs, well-heated. When this is cold, add the well-beaten whites to the mixture. Butter a 3-pint dish and turn the soufflé into it. Bake thirty minutes in a hot oven. Serve immediately, with any kind of sauce.