A very Delicate Soufflé.
5 eggs—whites and yolks beaten separately.
2 table-spoonfuls of arrowroot wet up in 4 table-spoonfuls cold water.
4 table-spoonfuls powdered sugar.
Rose-water flavoring.
Beat the sugar into the whipped yolks, and into the whites, little by little, the dissolved arrowroot. Flavor and whisk all together. Butter a neat mould, pour in the mixture until half way to the top, and bake half an hour.
If quite firm, and if you have a steady hand, you may turn it out upon a hot dish. It then makes a handsome show. It is safer to leave it in the baking-dish. It must be served at once. It is very nice.
Batter Pudding. (Very nice.)
1 quart of milk.
16 table-spoonfuls of flour.
4 eggs beaten very light.
Salt to taste.
Stir until the batter is free from lumps, and bake in two buttered pie plates, or very shallow pudding-dishes.
Apple and Batter Pudding. (Very good.)
1 pint of milk.
2 eggs, beaten light.
1 dessert-spoonful butter, rubbed in the flour.
¼ teaspoonful of soda, dissolved in hot water.
½ teaspoonful of cream of tartar, sifted in the flour.
A pinch of salt.
Flour enough for thin batter.
6 apples—well flavored and slightly tart.
Pare and core the apples and put them in a buttered pudding-dish. Pour the batter over them and bake three-quarters of an hour. Eat hot with hard sauce.