with it a round dish, or souflé dish, have ready apples previously boiled, sweetened, and beat up smoothly, place the apple lightly in the centre rather higher in the middle than at the sides, beat up the whites of eggs to a froth, sweeten and flavour with lemon, or noyau essence; place it in small heaps tastefully on the apple and rice, and brown delicately with a salamander. This souflé may have stewed cherries or any other kind of fruit, instead of the apples if preferred.
BOILED CUSTARD.
Take a pint of milk, let it simmer in a very clean saucepan, flavor it with lemon-peel and a bay leaf, and sweeten to taste; while gently boiling, add the beaten yolks of four eggs, and the whites of two, continue stirring until the custard thickens, when it must be removed from the fire, but it is requisite to stir it until it cools. It is necessary to strain the milk before the eggs are added, and also to pass the eggs through a sieve. Custards are flavoured sometimes with essence of almonds; a little cream added to the milk is a great improvement.
