The new century cookery book

Heat up the milk and pour over the crumbs ; cream the butter and sugar, add the yolks and one white of eggs, stir until stiff ; then add the soaked crumbs, the liqueur, half the orange-rind, finely peeled and chopped, also one dessertspoonful of orange-juice. Pile up neatly on a buttered souffle dish, bake a golden brown in a moderately heated oven (about half an hour). Whisk the remaining white of egg to a stiff froth, cover the souffle completely with this, dredge with sugar, garnish with glace cherries ; return to a quick oven for a few minutes to brown, and serve. This souffle is also very nice served cold. 1608. Souffle d'Oranges à la Gilbert. — 6 oranges, 3 eggs, 2 oz. caster sugar, 1 glass curaçao 2 oz. butter, 1 dessertspoonful fecula or corn-flour, a teaspoonful orange-flower water. Select the oranges of even size and firm and juicy ; cut the top portion of each and carefully remove the inside. Rub the pulp through a fine sieve and add to it the liqueur. Separate the yolks from the whites of eggs, put the former into a small stewpan and the latter into a basin or copper bowl and keep on the ice ; add the sugar and butter to the yolks and stir over a gentle fire until the liaison is formed. Mix the pulp and liqueur with the fecula or corn-flour and work this into the above, whisk the whites of eggs to a stiff froth and mingle carefully into the mixture, adding at the same time a few drops of orange-flower water. Eange the orange cases on a baking-tin, fill them with the above preparation, and bake in a moderate oven from fifteen to twenty minutes. Serve very hot. 1609. Ponding Genevoise. — Fill a well-buttered timbalemould with layers of cooked rice (cooked in milk and sweetened) and apple puree (sweetened and flavoured with cinnamon), bake for twenty minutes, and serve with hot fruit syrup. 1610. Souffle aux Prunes {Prune Souffle). — ^ lb. good-sized 'prunes, 1 lemon, 4 oz. caster sugar, 3 eggs, 1 tablespoonf ul flour, \ oz. fresh butter, | oz. sweet almonds blanched and peeled. Wash the prunes in several courses of water, place them in a basin, -cover with fresh cold water, and let them soak for a few hours. Cook them over a slow fire or in the oven in an earthenware fire-proof pan (casserole) until they are tender, add the thin rind of a lemon and with enough water to cover set them aside to cool. Separate the yolks from the whites of eggs and cream, the former with the sugar. When thoroughly worked to a creamy consistency sprinkle in the flour and mix well, add also the strained juice of half a lemon and the prunes, freed from the stones and cut into small pieces. Butter a souffle or ordinary pie dish thoroughly ; whisk the whites of eggs till stiff, and incorporate half into the mixture, also half the almonds, cut into small strips. Fill up the souffle dish, pile the remainder of egg-froth on top, sprinkle with caster sugar, place the remainder of almond strips here and there on top of the souffle. Bake from twenty-five to thirty minutes in a moderate oven. 1611. liordure de Poires d la Heine. — 2 lbs. small stewing pears, 4 lb. loaf sugar, 1 oz. butter, 1 inch ichole cinnamon', 3 sponge cakes or apiece of Genoise cake, 2 ichole and 1 yolk of eggs, 2 oz. caster sugar, 1 gill milk, rind of half a lemon.