rina
paste; add lastly the grated rind of 1 lemon and the whites of the
eggs, beaten to a stiff froth; fill the mixture into a buttered
pudding dish and bake 3/4 hour; serve with fruit or wine sauce.

416. +Farina Soufle (Italian art).+-- Prepare farina the same
as in preceding recipe; when cold stir 1/4 pound butter with 5
tablespoonfuls sugar to a cream; add by degrees the yolks of 9 eggs
and the boiled farina; flavor with the rind of 1 lemon; add lastly
the whites of the eggs, beaten to a stiff froth; fill a layer, 2
inches thick, into a well buttered pudding dish, spread a thick
layer of fruit marmalade over it and continue with layers of farina
mixture and marmalade till all is used; let the last layer be
farina; bake 3/4 hour and serve with wine cream sauce.

417. +Farina Soufle.+-- Boil 1 cup milk with 1/2 tablespoonful butter;
add slowly 4 tablespoonfuls farina and stir till it has formed into
a smooth paste and loosens itself from bottom of saucepan; transfer
it to a dish and set aside; when nearly cold stir 1/2 tablespoonful
butter to a cream and add alternately 5 tablespoonfuls sugar, the
yolks of 5 eggs and the farina paste; stir each part well before
another is added; add lastly the whites of the eggs, beaten to a
stiff froth, 1 teaspoonful essence of lemon and finish the same as
Almond Souflee; serve either with wine cream or fruit sauce.

418. +Strawberry Soufle.+-- Wash and press through a sieve 1 quart
fresh strawberries; mix them with 6 tablespoonfuls sugar and the
beaten whites of 6 eggs; fill this into a buttered dish, sprinkle
with sugar and bake slowly 40 minutes; souflees of any kind of fruit
jelly or marmalade are made the same way.

419. +Chestnut Soufle.+-- Put 30 large chestnuts with cold water over
the fire and boil 5 minutes; take them from the fire and remove the
outside shells and the brown skins; boil the chestnuts in milk till
tender and press them through a sieve; melt 3/4 tablespoonful butter,
add 1 tablespoonful flour and stir for a few minutes over the fire;
add 3/4 cup boiling milk, stir and let it boil up, remove from fire
and set aside; when cooled off mix it with the chestnut puree and
add 4 tablespoonfuls sugar, 1 teaspoonful vanilla and the beaten
whites of 6 eggs. This souflee may be baked either in paper boxes or
in a dish; dust with sugar when ready to serve.

420. +Beignet Soufle.+-- Boil 1/2 pint milk with 1/2 tablespoonful
butter, 1 tablespoonful sugar and add by de