Break the yolks into a clean basin. Put the whites by them- selves into a second basin and whisk them to a stiff froth. Stir the yolks with a wooden spoon for fully twenty minutes, adding powdered sugar gradually, and adding also a dessertspoonful and half of orange-flower water✪ Orange-Flower Omelette Soufflee. Then add the whites very carefully, little by little. Do not use a souffle dish, as that is too deep, but use a fire-proof dish, butter it well, and put a tall paper l’im round the edge. The paper must be three inches above the edge of the dish. The mixture should fill only three- quarters of the dish when put in. Sprinkle pounded ratafias over the top. In a moderate oven this Omelette Soufflee will rise to the top of the paper rim when it is baked. It should quite set at the top outside, but when it is helped with a table- spoon it should inside be more like thick custard. Serve straight from the oven. Omelette Soufflee au Fromag’e.— Put into a saucepan three ounces of butter half melted, and four yolks of egg, season with black pepper, and a pinch of nutmeg (if liked). Turn the whole to a custard over a low fire, carefully avoiding boiling. When it is quite smooth take it off the fire, mixing into it three and a half ounces of grated Parmesan. It should now be worked smoothly, and the whipped whites of two of the eggs✪ Omelette Soufflee au Fromage having been added as a last touch the mixture should be poured into a tin, set in the oven on a wire drainer, and baked for eighteen or twenty minutes. \_Wyvern.~\ USEFUL SWEET DISHES. Mincemeat for Mince Pies. — ( Family Betipe.)— One pound of well -washed and picked currants, one pound of stoned raisins, one pound of finely-minced suet, a quarter of a pound of sugar, six ounces of candied peel, the juice and the grated rind of two lemons, and three-quarters of a pint of brandy✪ Mincemeat for Mince Pies. Mix all thoroughly together, put the mincemeat into a three-pound covered jar, and keep it in a dry place. Always have the mincemeat ready by Stir-up Sunday, and it will then be fit to use at Christmas. Bake in little tins the shape of a manger, with puff paste over and under the mincemeat. 494 USEFUL SWEET DISHES Trifle. — ( Family Recipe.) — Trifle should be made the dav before it is wanted, and should be served in a china bowl. Lay six sponge biscuits close together at the bottom of the bowl, and pour over them, as much sherry as they will absorb. Then put a layer of ratafia cakes or fresh macaroons (those from a tin are much too hard), and sprinkle them with a little sherry. Put another layer of stale sponge cake, and spread it ■with strawberry or raspberry jam. Make a custard of half a pint of cream boiled for ten minutes with the very finely pared rind of one lemon ; add another half pint of cream, and boil it ten minutes more. Strain the cream into a basin, sweeten it a little, and let it get cold. When it is cold, beat the yolks of six eggs for a quarter of an hour, strain them with the cream into a pan over a low fire, and stir with a plated spoon till it thickens. Put the custard to cool. Whip a pint of cream, sweeten it with a little sugar which has been rubbed on a lemon, and add to it one tablespoonful of brandy. As the froth rises take it off in a spoon, lay it on a dish, and leave it to become a little firm. Shake pounded ratafias✪ Trifle over the top of the Trifle, pour the custard upon them, and finally pile up the froth of cream as high as possible.

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Break the yolks into a clean basin. Put the whites by them- selves into a second basin and whisk them to a stiff froth. Stir the yolks with a wooden spoon for fully twenty minutes, adding powdered sugar gradually, and adding also a dessertspoonful and half of orange-flower water. Then add the whites very carefully, little by little. Do not use a souffle dish, as that is too deep, but use a fire-proof dish, butter it well, and put a tall paper l’im round the edge. The paper must be three inches above the edge of the dish. The mixture should fill only three- quarters of the dish when put in. Sprinkle pounded ratafias over the top. In a moderate oven this Omelette Soufflee will rise to the top of the paper rim when it is baked. It should quite set at the top outside, but when it is helped with a table- spoon it should inside be more like thick custard. Serve straight from the oven. Omelette Soufflee au Fromag’e.— Put into a saucepan three ounces of butter half melted, and four yolks of egg, season with black pepper, and a pinch of nutmeg (if liked). Turn the whole to a custard over a low fire, carefully avoiding boiling. When it is quite smooth take it off the fire, mixing into it three and a half ounces of grated Parmesan. It should now be worked smoothly, and the whipped whites of two of the eggs having been added as a last touch the mixture should be poured into a tin, set in the oven on a wire drainer, and baked for eighteen or twenty minutes. \_Wyvern.~\ USEFUL SWEET DISHES. Mincemeat for Mince Pies. — ( Family Betipe.)— One pound of well -washed and picked currants, one pound of stoned raisins, one pound of finely-minced suet, a quarter of a pound of sugar, six ounces of candied peel, the juice and the grated rind of two lemons, and three-quarters of a pint of brandy. Mix all thoroughly together, put the mincemeat into a three-pound covered jar, and keep it in a dry place. Always have the mincemeat ready by Stir-up Sunday, and it will then be fit to use at Christmas. Bake in little tins the shape of a manger, with puff paste over and under the mincemeat. 494 USEFUL SWEET DISHES Trifle. — ( Family Recipe.) — Trifle should be made the dav before it is wanted, and should be served in a china bowl. Lay six sponge biscuits close together at the bottom of the bowl, and pour over them, as much sherry as they will absorb. Then put a layer of ratafia cakes or fresh macaroons (those from a tin are much too hard), and sprinkle them with a little sherry. Put another layer of stale sponge cake, and spread it ■with strawberry or raspberry jam. Make a custard of half a pint of cream boiled for ten minutes with the very finely pared rind of one lemon ; add another half pint of cream, and boil it ten minutes more. Strain the cream into a basin, sweeten it a little, and let it get cold. When it is cold, beat the yolks of six eggs for a quarter of an hour, strain them with the cream into a pan over a low fire, and stir with a plated spoon till it thickens. Put the custard to cool. Whip a pint of cream, sweeten it with a little sugar which has been rubbed on a lemon, and add to it one tablespoonful of brandy. As the froth rises take it off in a spoon, lay it on a dish, and leave it to become a little firm. Shake pounded ratafias over the top of the Trifle, pour the custard upon them, and finally pile up the froth of cream as high as possible.

Mrs. Roundell's Practical cookery book