412. +Vienna Souflé.+-- Place a saucepan with ¾ cup milk, 1 tablespoonful flour and 2 tablespoonfuls butter over the fire and stir till thick; remove from fire and when cold add, alternately, the yolks of 6 eggs, 3 tablespoonfuls sugar, 1 teaspoonful lemon extract and lastly the whites of the 6 eggs, beaten to a stiff froth; fill this into a well buttered and floured dish and bake ½ hour in a medium hot oven; when baked take it from the oven, dust with sugar and serve with raspberry sauce.
413. +Peach Souflé.+-- Pare, quarter and stew 1 dozen large, ripe peaches in ½ cup water and 1 cup sugar; when done press them through a sieve and add a little more sugar if not sweet enough; mix with the yolks of 6 eggs and lastly the beaten whites of the eggs; bake in a well buttered dish 40 minutes. Another way is to omit the yolks of the eggs and take only the beaten whites, cherries, huckleberries and blackberries. Currants and raspberries can also be used the same way.
414. +Apricot Souflé.+-- Take a can of California apricots, press them through a sieve, add the syrup and if necessary a little more sugar; mix with 1 cup zwieback crumbs the yolks of 6 eggs and lastly the beaten whites of the eggs; put this into a buttered dish and bake 40 minutes.
415. +Farina Souflé (Vienna art).+-- Put 1½ pints milk with 1 tablespoonful butter over the fire; as soon as it boils stir in 6 ounces farina; stir over the fire until it has formed into a smooth paste and loosens itself from bottom of saucepan; transfer this paste to a dish; when cold stir ¼ pound butter to a cream, add 4 tablespoonfuls sugar, by degrees the yolks of 8 eggs and the farina paste; add lastly the grated rind of 1 lemon and the whites of the eggs, beaten to a stiff froth; fill the mixture into a buttered pudding dish and bake ¾ hour; serve with fruit or wine sauce.
416. +Farina Souflé (Italian art).+-- Prepare farina the same as in preceding recipe; when cold stir ¼ pound butter with 5 tablespoonfuls sugar to a cream; add by degrees the yolks of 9 eggs and the boiled farina; flavor with the rind of 1 lemon; add lastly the whites of the eggs, beaten to a stiff froth; fill a layer, 2 inches thick, into a well buttered pudding dish, spread a thick layer of fruit marmalade over it and continue with layers of farina mixture and marmalade till all is used; let the last layer be farina; bake ¾ hour and serve with wine cream sauce.