[Modern cookery, in all its branches

Take from a pint and a half of new milk or of cream sufficient to mix four ounces of flour of rice to a perfectly smooth batter ; put the remainder into a very clean, well-tinned saucepan or stewpan, and when it boils, stir the rice briskly to it ; let it simmer, keeping it stirred all the time, for ten minutes, or more should it not be very thick ; then mix well with it two ounces of fresh butter, one and a half of pounded sugar, and the grated rind of a fine lemon (or let the sugar which is used for it be well rubbed on the lemon before it is crushed to powder) ; in two or three minutes take it from the fire, and beat quickly and carefully to it by degrees the yolks of six eggs ; whisk the whites to a very firm solid froth, and when the pan is buttered, and all else quite ready for the oven, stir them gently to the other ingredients ; pour the souffle immediately into the pan and place it in a moderate oven, of which keep the door closed for a quarter of an hour at least. When the souffle has risen very high, is of a fine colour, and quite done in the centre, which it will be in from half to three-quarters of an hour, send it instantly to table. The exact time for baking it depends so much on the oven that it cannot be precisely specified. We have known quite a small one not too much baked in forty-five minutes in an iron oven ; but generally less time will suffice for them : the heat, however, should always be moderate. New milk or cream, pint ; flour of rice, 4 oz. ; fresh butter, 2 oz. ; pounded sugar, 1^ oz. ; eggs, 6 ; grain of salt ; rind, 1 lemon SO to 45 minutes. Obs. 1. — The souffle may be flavoured with vanilla, orange-flowers, or aught else that is liked. Chocolate and coffee also may be used for it with soaked bread : a very strong infusion of the last, and an ounce or two of the other, melted with a little water, are to be added to the milk and bread. Obs. 2. — A souffle is commonly served in a dinner of ceremony as a remove of the second-course roast ; but a good plan for this, as for a fondu , is to have it quickly handed round, instead of being placed upon the table. LOUISE franks’ citron souffl£. To obtain the flavour of the citron-rind for this celebrated Swedish souffle, take a lump of sugar which weighs two ounces and a half, and rub it to the fruit to extract the essence, or should the citron ciiap. xix.] not be sufficiently fresh to yield it by this means, pare it off in the thinnest possible strips and infuse it by the side of the fire in the cream of which the souffle is to be made. Should the first method be pursued, crush the sugar to powder and dry it a little before it is added to the other ingredients. Blend very smoothly two ounces of potato-flour with a quarter of a pint of milk, and pour boiling to them a pint of good cream ; stir the mixture in a large basin or bowl until it thickens, then throw in a grain of salt, two ounces of fresh butter just dissolved in a small saucepan, and the sugar which has been rubbed on the citron ; or should the rind have been pared, the same weight some of which is merely pounded. Add next, by degrees, the thoroughly whisked yolks of six fresh eggs, or seven should they be very small.