und citron, two pounds currants, two pounds raisins,
two tablespoonfuls salt. Put all together and boil up well. This may be
canned for future use.

SOUFFLES

~ASPARAGUS SOUFFLE~--Only very tender asparagus should be used. Cut it
fine and boil tender in salted water. Add the well beaten yolks of four
eggs, one tablespoonful of soft butter, a saltspoon of salt and a little
pepper. Then fold in the stiffly beaten whites of the eggs and bake in a
steady oven. Canned asparagus can be substituted for fresh.

~CABBAGE SOUFFLE~--Chop a solid white head of cabbage and cook in salted
water until tender. Drain and place in a buttered dish in layers with a
sprinkling of grated cheese between. Mix two tablespoonfuls each of
flour and butter, add one cupful of rich milk, the beaten yolks of two
eggs and a saltspoon of salt and mustard, stir over the fire until it
boils. Then add the stiffly beaten whites of the eggs, pour over the
cabbage and bake for half an hour.

~CHEESE SOUFFLE~--Mix together one-half cup breadcrumbs, a quarter
teaspoon salt, a half teaspoonful mustard and a dash of cayenne. Add a
tablespoonful butter, a cup and a half milk and cook over hot water.
When heated remove. Add while hot two cups grated cheese and the well
beaten yolks of three eggs. Cool. When ready to bake add the beaten
whites of four eggs and a cup of whipped cream. Fill individual cups
half full, set in a pan of hot water and bake fifteen minutes in a quick
oven.

~CORN SOUFFLE~--To one pint of sweet grated corn (canned corn) drain and
run through a food chopper (may be used), add the well beaten yolks of
two eggs, one pint of sweet milk, one small teaspoonful of salt, one and
one-half tablespoonfuls of sugar and the stiffly beaten whites of the
eggs. Mix well and bake in a buttered casserole or ramequins for forty
minutes.

~GUERNSEY CHEESE SOUFFLE~--Pin a narrow folded paper thoroughly buttered
on the inside, around six or eight ramequins and butter the ramequins
thoroughly. Melt two tablespoonfuls butter and in it cook two
tablespoonfuls of flour and a quarter teaspoonful each of salt and
paprika. When the mixture looks frothy stir in half a cup of milk and
stir until boiling. Then add four ounces grated cheese and the beaten
yolks of three eggs. Lastly fold in the stiffly whipped whites of three
eggs. Put the mixture into the ramequins letting it come up to the paper
or nearly to the top of the dishes. Set the ramequins