3 yolks
4 whites
1 table-spoon maraschino
3 table-spoons powdered sugar
3 table-spoons flour
1 pint cream
Beat the yolks and sugar for ten minutes. Add the flour. Beat till perfectly smooth. Add the maraschino and cream. Beat the whites to a stiff froth. Beat them lightly in. Pour into a soufflé dish and bake. Sprinkle with powdered sugar.
Omelette Soufflée
6 eggs
4 heaped table-spoons powdered sugar
1 tea-spoon vanilla
Beat the yolks and sugar together for fifteen minutes. Add the flavouring. Beat the whites to a stiff froth. Pour the yolks on the whites and whisk them lightly and quickly till mixed. Pour into a buttered tin, sprinkle with powdered sugar, and put in a moderately hot oven. It should take about ten to fifteen minutes to bake. Serve at once.
Punch Soufflé
1 pint cream (or milk)
2 table-spoons China or green tea
3 ozs. butter
3 ozs. flour
1 glass rum
1 lemon
8 yolks
Boil the cream. Add to it the tea. Set it back on the oven and let it stand five minutes closely covered. Strain off the cream. Melt the butter in a saucepan. Add the flour and stir till perfectly smooth. Add the cream. Stir continually for four or five minutes. Pour into a basin. Add the sugar, juice of the lemon, half of the grated rind and the rum. Beat well together until cooler. Gradually add the well-beaten yolks, beating vigorously while doing so. Bake for about three-quarters of an hour.
Soufflé Royal
¹⁄₂ pint cream
2 table-spoons flour
2 table-spoons powdered sugar
2 table-spoons orange flower water
¹⁄₂ cup pounded almonds
6 eggs