ozen tart apples and put them with 1-1/2
tablespoonfuls butter and 3 tablespoonfuls sugar in a saucepan; add
1/2 cup currants, the same quantity seedless raisins and finely cut
citron; cover saucepan and stew over the fire till apples begin to
soften; pour them into a dish and when cold spread the apples over
the dough; lay 2 tablespoonfuls currant or apple jelly in small
pieces all over the apples; then finish the same as Roly-Poly; serve
with the following sauce:--Stir 2 tablespoonfuls butter with 1 cup
powdered sugar to a cream and add by degrees 2 whole eggs, a little
nutmeg and 4 tablespoonfuls Jamaica rum or brandy; or serve with
lemon or nutmeg sauce.

SOUFLES, PANCAKES, OMELETS AND FRITTERS.

374. +Plain Soufle.+-- Boil 1-1/2 cups milk with 1/2 tablespoonful butter
and add, stirring constantly, 1-1/2 cups sifted flour; stir till it has
formed into a smooth paste and loosens itself from bottom of
saucepan; transfer the paste to a dish and set aside to cool; stir 1
tablespoonful butter to a cream and add alternately the yolks of 6
eggs, 6 tablespoonfuls sugar, the grated rind of 1 lemon, the paste
and lastly the beaten whites of the eggs; butter a pudding dish,
sprinkle with bread crumbs and fill it 1/2 full of fruit--either
peaches, pears pared and cut into quarters, cherries without the
pits, currants, raspberries or finely cut apples; blackberries or
huckleberries may also be used; sprinkle some zwieback crumbs
between the fruit, add sufficient sugar to sweeten, pour over the
souflee mixture and bake 1 hour. All kinds of stewed or preserved
fruits may be used the same way; serve with claret or fruit sauce.

375. +Almond Soufle.+-- Boil 1 cup milk with 1/2 tablespoonful butter;
mix 1 cup rice flour with 1 cup cold milk; stir it into the boiling
milk; continue boiling, stirring constantly, until it has formed
into a smooth paste and loosens itself from bottom of saucepan;
remove the paste from fire, mix it with the yolks of 2 eggs and set
aside to cool; stir 1/2 tablespoonful butter to a cream and add,
alternately, 6 tablespoonfuls sugar, the yolks of 6 eggs and the
paste; add first 1 spoonful sugar to the butter, then 1 yolk, then a
small spoonful paste; stir each part well before another is added;
the stirring is best done with a potato masher; when these
ingredients are well mixed add by degrees 1/2 cup finely chopped or
grated almonds; add lastly the beaten whites of 6 eggs and fill the
mixture in