Peel and grate enough apples to make two cupfuls. Beat the whites of five eggs very stiff with four tablespoonfuls of powdered sugar; stir in quickly the grated apples, and two teaspoonfuls of lemon juice. Turn into a pudding-dish and bake for half an hour. Eat as soon as baked with a hot custard sauce.
Cocoanut soufflé
Bring a pint of milk to the scalding point, and stir into it a cupful of grated cocoanut. Set aside until cold, then add five eggs, beaten very light, and a teaspoonful of essence of bitter almonds. Bake in a soufflé-dish until “set.” Serve with sweetened whipped cream.
Rice soufflé
Make a white sauce of a cupful of milk thickened with a tablespoonful of flour rubbed into one of butter. Let this cool, then beat into it a teacupful of cold boiled rice, the whipped yolks and the stiffened whites of five eggs. Turn into a greased pudding mold and bake until set. Serve immediately. Eat with cream and sugar.
Rhubarb soufflé
Soak half a cupful of bread-crumbs for an hour in a cupful of milk. Beat six eggs light, yolks and whites separate. Stir the thickened yolks into the soaked crumbs; add a cupful of stewed and sweetened rhubarb, and, last of all, fold in the whites. Turn into a greased pudding-dish and bake, covered, for half an hour; then uncover and brown. Send to the table as soon as it is removed from the oven, and serve immediately with sweetened whipped cream.
Sweet omelet soufflé
Beat the yolks of four eggs stiff, and stir into them four tablespoonfuls of powdered sugar. Add two teaspoonfuls of vanilla, and beat hard for five minutes. Whip the whites of six eggs to a meringue with a heaping tablespoonful of powdered sugar, and stir lightly and quickly into the yolk mixture. Turn into a buttered pudding-dish and bake in a hot oven to a delicate brown. Serve immediately.