lemons, sugar to taste; whisk well, half an hour, then pour it into a mould.—Or: dissolve 2 oz. isinglass in ½ pint of water, strain and add to it, the juice of 10 sweet oranges, and the grated rind of 2, the juice of 1 lemon, and sugar to taste; when nearly cold whisk it till it looks like sponge, and pour it in a mould. Make it in the evening, to turn out next day. Some use more isinglass.
Rice Soufflè.
Boil 2 table-spoonsful ground rice very slowly, in ½ pint good milk, with a piece of lemon peel, stirring all the time. Let it cool, then stir in the yolks of 4 eggs, and some sugar, stir it over the fire a few minutes, and let it cool again. Then add the whites of 6 eggs, well whipped; put it into a deep and round dish, and bake in a rather slack oven till the soufflè rises; send it to table instantly, or it will flatten. Potato Soufflè,—Half the quantity of potato flour, as directed for rice flour, and make it the same way.
A Good Soufflè.
Soak 4 or 5 slices of sponge cake in sherry and brandy mixed, and sweetened, cover with a layer of preserves, then pour over a rich boiled custard; beat the whites of 4 eggs to a froth, and lay it over the top to look rough; brown it in a Dutch oven, and serve directly, or it will be spoiled.
Orange Soufflè.
Mix a table-spoonful of flour with a pint of cream, put it into a saucepan, with 2 table-spoonsful rose water, some orange and lemon peel; stir till it boils, then strain and sweeten it: when cold add 2 table-spoonsful orange marmalade. Beat 6 eggs, stir in a wine-glassful of brandy, mix with the other ingredients, and put all into a buttered shape; place it in a saucepan of boiling water, over a stove: let the water boil an hour and a quarter without any cover to the shape.
Lemon Soufflè.
Pour ¾ pint of boiling water over 1 oz. isinglass, the juice of 3 lemons, and 5 oz. sifted sugar; when dissolved,
