[381.] Apple Souflé, No. 1.— Pare and core 6 greening or pippin apples, set in a pan, add 1 quart hot water, cover with another pan of same size and let them steam on top of stove for 5 minutes; carefully remove the apples to a pudding dish and set aside to cool; boil 1 cup milk with a little salt and 1 tablespoonful butter and stir in gradually 1 cup sifted flour; continue stirring until the contents have formed into a smooth paste; transfer the paste to a dish and set aside to cool; stir the yolks of 4 eggs with 4 tablespoonfuls sugar to a cream, add by degrees the paste and when well mixed together add the whites of the eggs, beaten to a stiff froth; put a little jelly or marmalade into each apple, pour the mixture over them and bake 1 hour; serve with wine or hard sauce.
[382.] Apple Souflé; No. 2.— Pare 8 or 10 greening or pippin apples, cut into fine slices and put them in a saucepan with 1 tablespoonful butter, ½ cup sugar, 3 tablespoonfuls finely cut citron and the same quantity of seedless raisins and currants; stew this over the fire till apples are tender, but not broken; add 2 tablespoonfuls apple or quince jelly and set aside to cool; if jelly is not handy any kind of marmalade will do; boil 1½ cups milk with ½ tablespoonful butter and stir in 1 cup sifted flour; stir over the fire to a smooth paste; remove from fire and when cold stir 1½ tablespoonfuls butter to a cream and add, alternately, the yolks of 6 eggs, 4 tablespoonfuls sugar, the paste (by spoonfuls) and lastly the whites of the eggs, beaten to a stiff froth; next butter a pudding dish and put in a layer of bread crumbs ⅛ of an inch in thickness; then a layer of apples and little bits of butter; again bread crumbs, again a layer of apples; pour over the top the souflée mixture and bake 1 hour; serve without sauce in the same dish in which the souflée is baked.
[383.] Apple Souflé, No. 3.— Strain 1 quart apple sauce through a sieve, sweeten to taste and add the juice and grated rind of 1 lemon, the yolks of 5 eggs and lastly the whites of the eggs, beaten to a stiff froth; put this into a buttered pudding dish and bake till it cracks on top; sprinkle with sugar and serve without sauce.
[384.] Apple Souflé, No. 4.— Pare, core and quarter 6 apples, cut each quarter into fine slices and put them into a saucepan with 1 tablespoonful butter, ½ cup sugar, 2 tablespoonfuls seedless raisins and the same quantity of currants and finely cut citron; cover and stew till apples are tender, but not broken; add 2 tablespoonfuls quince or apple jelly and set aside; when cold butter a pudding dish and sprinkle with bread crumbs; have a souflée mixture prepared the same as in foregoing recipe; put first a layer of the souflée mixture in the dish and sprinkle over some zwieback crumbs; then a layer of the apples; continue in this way with apples and souflée mixture till dish is full; bake 1 hour; when done turn the souflée onto a round dish and serve with fruit or wine sauce; or without sauce and dust with sugar.
[385.] Pineapple Souflé.— Prepare a souflé mixture the same as for Plain Souflée; butter a pudding dish and sprinkle with bread crumbs; put in a layer of the souflée mixture and sprinkle over 1 spoonful zwieback crumbs; put over this a layer of stewed or preserved pineapples cut into small dice, sprinkle over a little zwieback crumbs and cover with souflée mixture; put in another layer of pineapple and a little zwieback crumbs; put the remaining souflée mixture on top and bake 1 hour; when done turn the souflée onto a dish and send raspberry or wine sauce to table with it.
[386.] Rhubarb Souflé.— Pare and cut the rhubarb finely and put it in a saucepan over the fire to boil; add a little water and sufficient sugar to sweeten; when done press it through a sieve; take 1 quart of this stewed rhubarb and mix it with the yolks of 5 eggs and lastly the whites of the eggs, beaten to a stiff froth; bake in buttered dish till it cracks open on top, which will take about ¾ hour; serve without sauce.
[387.] Cherry Souflé is made the same as Pineapple Souflé. Remove the pits from 1 or 2 pounds cherries, sprinkle with sugar and let them stand 1 hour; then put them in alternate layers with the souflée mixture into a well buttered dish and finish the same as Pineapple Souflée; serve with cherry sauce. Peach, apricot and blackberry souflées are made the same way.
[388.] Gooseberry Souflé.— Stew the berries with a little white wine, sweeten to taste and finish the same as Rhubarb Souflée.
[389.] Raspberry Souflé.— Press 1 quart raspberries with 1 handful red currants through a sieve, sweeten to taste and mix with the yolks of 6 eggs, 2 tablespoonfuls cream, 3 tablespoonfuls zwieback crumbs and the beaten whites of the eggs; bake ½ hour.
[390.] Cherry Omelets.— Remove the pits from 1 pound cherries, put them with ½ cup sugar and a little water over the fire and stew till done; transfer them to a dish and set aside to cool; mix 2 tablespoonfuls prepared flour with 1 cup milk, the yolks of 6 eggs and lastly the 6 whites beaten to a stiff froth; pour half of this into a hot pan with butter and fry a light brown on the underside; then slip the omelet onto a plate and set it for a few minutes in the hot oven; then take out, put 2 or 3 tablespoonfuls stewed cherries over it, double up and return to the oven until the second one is finished; sprinkle over some sugar and serve with stewed cherries.