this way until the form is filled; whip
the yolks of 6 eggs with 1 bottle Rhine wine and 4 tablespoonfuls
sugar over the fire to a cream, but do not allow it to come to a
boil; pour this over the cake and fruit, set the dish in a vessel of
hot water and bake 1/2 hour; when done draw the souflee to the front
of oven; beat the whites of the 6 eggs with 4 tablespoonfuls currant
juice or jelly to a stiff froth, spread it over the souflee, set it
back in the oven and bake a few minutes; serve without sauce.

381. +Apple Soufle, No. 1.+-- Pare and core 6 greening or pippin
apples, set in a pan, add 1 quart hot water, cover with another pan
of same size and let them steam on top of stove for 5 minutes;
carefully remove the apples to a pudding dish and set aside to cool;
boil 1 cup milk with a little salt and 1 tablespoonful butter and
stir in gradually 1 cup sifted flour; continue stirring until the
contents have formed into a smooth paste; transfer the paste to a
dish and set aside to cool; stir the yolks of 4 eggs with 4
tablespoonfuls sugar to a cream, add by degrees the paste and when
well mixed together add the whites of the eggs, beaten to a stiff
froth; put a little jelly or marmalade into each apple, pour the
mixture over them and bake 1 hour; serve with wine or hard sauce.

382. +Apple Soufle; No. 2.+-- Pare 8 or 10 greening or pippin apples,
cut into fine slices and put them in a saucepan with 1 tablespoonful
butter, 1/2 cup sugar, 3 tablespoonfuls finely cut citron and the same
quantity of seedless raisins and currants; stew this over the fire
till apples are tender, but not broken; add 2 tablespoonfuls apple
or quince jelly and set aside to cool; if jelly is not handy any
kind of marmalade will do; boil 1-1/2 cups milk with 1/2 tablespoonful
butter and stir in 1 cup sifted flour; stir over the fire to a
smooth paste; remove from fire and when cold stir 1-1/2 tablespoonfuls
butter to a cream and add, alternately, the yolks of 6 eggs, 4
tablespoonfuls sugar, the paste (by spoonfuls) and lastly the whites
of the eggs, beaten to a stiff froth; next butter a pudding dish and
put in a layer of bread crumbs 1/8 of an inch in thickness; then a
layer of apples and little bits of butter; again bread crumbs, again
a layer of apples; pour over the top the souflee mixture and bake 1
hour; serve without sauce in the same dish in which the souflee is
baked.

383. +Apple Soufle, No. 3.+-- Strain 1 quart apple sauce through a