Soufflé

—prepare rice as directed for croquettes, and when ready to be spread on a dish, add a few drops of essence to flavor; have five whites of eggs beaten to a stiff froth, and mix them gently with it; butter a mould well, fill it two-thirds full with the mixture, dust with sugar and set in a warm but not quick oven, and serve as soon as brown and raised. It takes from fifteen to twenty minutes. If the oven is warmer under the cake than on the top, it would be necessary to place something under the mould, the cake rises better and is lighter. This cake, like every soufflé, must be served promptly and before it falls. with fruit—this dish is excellent, sightly, easily made, and can be varied infinitely. The rice is prepared as for croquettes, and is used when ready to be spread over a dish to cool. The fruit, if it be apples, pears, plums, etc., is stewed. One or several kinds may be used for the same dish. It is served warm or cold, according to taste. Place a layer of stewed fruit on a dish and then a layer of rice over it; another layer of the same or of another stewed fruit, and over it a layer of rice. Place as many layers as you fancy, imitating a pyramid, and you have a fine dish.