ill it
is quite thick. Melt a piece of butter in another stewpan, with a
handful of flour well stirred in; let it boil some time; strain the milk
through, and put all together, adding four or five eggs, beaten up for a
long time; these are to be added at the last, and then baked.

_Souffle of Apples and Rice._

Prepare some rice of a strong solid substance; dress it up all round a
dish, the same height as a raised crust, that is, about three inches
high. Have some marmalade of apple ready made; mix with it six yolks of
eggs, and a small piece of butter; warm it on the stove in order to do
the eggs; then have eight whites of eggs well whipped, as for biscuits;
mix them lightly with the apples, and put the whole into the middle of
the rice. Set it in a moderately hot oven, and, when the souffle is
raised sufficiently, send it up quickly to table, as it would soon fall
and spoil.

_Strawberries, to preserve for eating with Cream._

Take the largest scarlet strawberries you can get, full red, but not too
ripe, and their weight in double-refined sugar. Take more strawberries
of the same sort; put them in a pot, and set them in water over the fire
to draw out the juice. To every pound of strawberries allow full half a
pint of this juice, adding to it nearly a quarter of a pound more sugar.
Dip all the sugar in water; set it on the fire; and, when it is
thoroughly melted, take it off, and stir it till it is almost cold. Then
put in the strawberries, and boil them over a quick fire; skim them;
and, when they look clear, they are done enough. If you think the syrup
too thin, take out the fruit, and boil it more; but you must stir it
till it is cold before you put the strawberries in again.

_Strawberries, to preserve in Currant Jelly._

Boil all the ordinary strawberries you can spare in the water in which
you mean to put the sugar to make the syrup for the strawberries. Take
three quarters of a pound of the finest scarlet or pine strawberries;
add to them one pound and a quarter of sugar, which dip in the
above-mentioned strawberry liquor; then boil the strawberries quick, and
skim them clear once. When cold, remove them out of the pan into a China
bowl. If you touch them while hot, you break or bruise them. Keep them
closely covered with white paper till the currants are ripe, every now
and then looking at them to see if they ferment or want heating up
again. Do it if required, and put on fresh papers. When the cur