Sweet Egg Soufflé.
Five eggs, ¾ lb. soft cane sugar, 1 oz. ground rice, 2 oz. of butter, rind of half a lemon.
Separate the yolks and whites of the eggs. Beat up the yolks and sift in the ground rice, sugar and grated rind of the lemon. To this batter add the well-whisked whites. Well heat the butter in a frying pan, turn in the batter and fry over gentle heat till set. Fold over the edges and place on well-greased flat dish and bake for barely a quarter of an hour. Sift over some soft cane sugar and serve very hot.