boil all together five minutes, pour it into a large bason, when the steam is gone off whisk it till it becomes spongy, then put it in a glass dish. It should be made the day before it is wanted, and requires long whisking.
Omelet Soufflè.
Beat the yolks of 6 eggs, and whip the whites; strain and sweeten the yolks with powdered sugar; add a little grated lemon peel; stir in lightly the whites, and pour the whole into a frying-pan, in which you have just melted a large piece of fresh butter. Cook over a slow fire, but do not let it scorch, and, when done, turn it carefully out, and set it in the oven to rise.
Sweet Omelets.
Mix a table-spoonful of fine flour, or potato flour, in ½ pint of new milk; then whisk together the yolks and whites of 4 eggs, and add to the milk. Put fresh butter enough to fry the omelet into a pan, about ¼ lb., make it hot over a clear fire, and pour in half the mixture; when this is a little set, put 4 table-spoonsful of red currant jelly, or any other preserve, or apple pulp in the centre, and the remainder of the mixture on the top; as soon as the upper portion is fixed, send the dish to table.—Or: the omelet being fried, spread the preserve on it, in the pan, and roll it. Apples boiled to a pulp and sweetened, may be used instead of preserve.
Soufflè of Apples.
Pick, wash, and scald 4 oz. whole rice, drain off the water, and put the rice into a quart of new milk, or thin cream, which has been boiled with a bit of cinnamon or lemon peel. Simmer it very slowly till the rice is swelled, (not broken), drain it, and having brushed the edge of the dish with white of egg, place the rice in the form of a high wall round it. Mix with some apple jam, or pulped apples, 2 oz. butter, sugar to taste, and the yolks of 6 eggs; stir this over the fire, a few minutes, to cook the eggs; then stir in by degrees, the whites of 8 or 9 eggs, whipped, put it in the centre of the dish, and bake till it rises sufficiently.
