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.