Strawberry Souffle

Beat the yolks of two eggs in one-half cupful of ripe crushed strawberries, juice of two oranges and one-half cupful of sugar together, then cook for two minutes add one-quarter of a package of gelatine soaked till soft, the whipped whites of two eggs, and when cold one cupful of whipped cream; turn into a souffle dish surrounded with a paper band; cover with strawberry jelly and place on ice until needed.

Omelet Souffle

Separate the whites from the yolks of twelve eggs. Put the whites into a basin and beat them extremely fast till they form a thick snow. Then beat six yolks separately, with two ounces of sugar, and a dessert spoonful of orange-flower water, or just enough to flavor it to your taste.

Before beating the eggs have ready a round tin, well greased all over the inside with fresh butter. When you have finished beating the six yolks, mix them very quickly with the whites, lest the snow should turn - that is, melt into water. Put it then into the buttered tin, and place it in the oven. It will be so thick, if it is well and skillfully mixed, that there will be no fear of its running over. Watch it well, glancing at it from time to time through a little opening in the oven door, to see how it is going on. As soon as it has risen very high, and if of a golden color, take it out of the oven.

Do not suffer the omelet souffle to remain too long in the oven. If it is not watched it will fall in and become a mere gelette. Let the oven be of a very gentle heat, or the bottom of the omelet will be burnt before the top is done. Before putting the tin in the oven, you may powder the snow with fine sugar; it crystalizes and has a pretty effect. As soon as the omelet is done it must be sent to table. If it waits for longer than ten minutes, it falls in. The eggs should be beaten with a fork or a little whisk.

If this souffle is liked more solid, add to the yolks of the eggs when beaten two dessert spoonfuls of rice boiled in milk and flavored with vanilla. In this case do not put in the orange-flower flavoring. The rice must be very well cooked, and well sweetened before it is added to the eggs.

Chocolate Souffle - Mexican Style

Scald one cup of clear, black coffee; stir into it three level tablespoonfuls butter; creamed and mixed with three level tablespoonfuls corn starch, and a few grains salt; add one and one-half ounces chocolate beating it through the mixture as it melts. Mix the yolks of three eggs with one-third cup of sugar, beat and stir into the hot mixture; remove from fire and fold in the stiffly beaten whites of three eggs. Turn the mixture into a buttered pudding dish, dredge with sugar, and bake in a pan of hot water about twenty-five minutes. Serve with vanilla sauce.

Lemon Souffle

Melt two rounding tablespoonfuls butter in a saucepan, add three tablespoonfuls corn starch, and one tablespoonful Albers flour, mix, gradually add one-half cup hot water, stirring until smooth and well cooked. Beat the yolks of three eggs till light, add one cup sugar, grated rind and juice one lemon, add hot mixture, beating in smoothly. Then fold in carefully the stiffly beaten whites of three eggs, to which has been added while beating one-half teaspoonful lemon extract. Turn into a buttered baking dish, stand in a pan of hot water and bake thirty-five to forty minutes.

Orange Souffle

Slice five oranges, and pour over them a cold custard made of one pint of milk, the yolks of five eggs, sweetened to taste; beat the whites of eggs to a froth, and brown carefully.

Celery Souffle, Cheese Sauce

Cut into very thin slices, white inside stalks celery, and One thin slice onion, cook in boiling water to cover until tender, then drain, reserving liquid. In three level tablespoonfuls melted butter cook three level tablespoonfuls of corn starch, two level tablespoonfuls of Albers flour, one-half teaspoonful of salt and pepper to taste. Add one-half cup of celery liquid, and one-half cup of cream and cook thoroughly. Remove from fire, add cooked celery, the well-beaten yolks of three eggs and lastly fold in the stiffly beaten whites of three eggs. Bake in a buttered shallow dish for about twenty-five minutes. Serve with cheese sauce. To one cup cream sauce add one-third cup grated cheese for sauce. Season with paprika and celery salt.

Apple Souffle

Pare, core and stew four tart apples in just enough water to prevent burning. Pass through a sieve when soft. Baked apples can be used as well. Put one tablespoonful of butter into a saucepan, add one cup boiling water and one-quarter teaspoonful salt, stir in four level tablespoonfuls corn starch and one level tablespoonful Albers flour dissolved in four tablespoonfuls cold water, stir and cook until smooth and clear. Add one cup hot apple pulp sweetened to taste, and one teaspoonful lemon juice. Remove from fire, mix well and add three beaten yolks of eggs, then fold in stiffly beaten whites of three eggs. Pour into buttered baking dish, shallow rather than deep, then bake in moderately hot oven till puffed and browned. Serve at once when ready.

Pea Souffle

Drain the liquor from a can of Del Monte Brand peas, put them into a double boiler, add pepper and salt and a generous teaspoonful of granulated sugar and cook until very soft. Drain; rub through a colander, and mash with the back of a silver spoon, adding melted butter until you have a smooth paste. Beat three eggs well, add to them two cups of milk, and beat this liquid gradually into the pea-paste, whipping all very light. Turn into a buttered pudding dish and bake, covered, for fifteen minutes, uncover and bake to a delicate brown. Serve as soon as done. This is a delicious dish.