he same way.

388. +Gooseberry Soufle.+-- Stew the berries with a little white
wine, sweeten to taste and finish the same as Rhubarb Souflee.

389. +Raspberry Soufle.+-- Press 1 quart raspberries with 1 handful
red currants through a sieve, sweeten to taste and mix with the
yolks of 6 eggs, 2 tablespoonfuls cream, 3 tablespoonfuls zwieback
crumbs and the beaten whites of the eggs; bake 1/2 hour.

390. +Cherry Omelets.+-- Remove the pits from 1 pound cherries, put
them with 1/2 cup sugar and a little water over the fire and stew till
done; transfer them to a dish and set aside to cool; mix 2
tablespoonfuls prepared flour with 1 cup milk, the yolks of 6 eggs
and lastly the 6 whites beaten to a stiff froth; pour half of this
into a hot pan with butter and fry a light brown on the underside;
then slip the omelet onto a plate and set it for a few minutes in
the hot oven; then take out, put 2 or 3 tablespoonfuls stewed
cherries over it, double up and return to the oven until the second
one is finished; sprinkle over some sugar and serve with stewed
cherries.

391. +Fruit Pancakes.+-- Mix 1-1/2 cups sifted flour with 1/2 teaspoonful
baking powder and add 1/2 teaspoonful salt, the yolks of 3 eggs and 1-1/2
cups milk or water; when this is well mixed stir in the whites of
the eggs, beaten to a stiff froth; bake from this mixture 4 large,
thin pancakes; wash some ripe strawberries, sweeten with sugar and
mash them all up with a silver spoon; put a layer of the mashed
fruit over each pancake, lay them on top of one another, dust with
powdered sugar and serve.

392. +Huckleberry Pancakes.+-- Prepare a batter the same as for Apple
Pancakes; put a pan with 1 tablespoonful lard over the fire; when
hot pour in some of the batter, about 1/4 inch in thickness, and let
it bake for a few minutes; then put on a thick layer of
huckleberries and sprinkle over 2 tablespoonfuls zwieback crumbs;
when done on the underside slip the cake onto a large plate; lay a
piece of butter and lard on top of the berries, put over the
fryingpan and turn the cake back onto the pan; cover and fry slowly
about 6 or 8 minutes; then upset the fryingpan upon a hot dish and
sprinkle with sugar; set a plate with the cake over a saucepan of
hot water until all are baked in the same manner; lay the cakes on
top of one another, dust the whole with sugar and serve. NOTE.--The
huckleberries may be stewed with a little lemon juice and sugar and
thickened either with