The new practical housekeeping

Cheese SouMe. — Melt a tablespoon butter, stir into it two tablespoons flour, add one gill milk ana stir until boiling ; throw in onehalf teaspoon each salt and white pepper and a grain Cayenne ; take from fire and stir in one by one yolks of three eggs and three ounces grated cheose, beating the whole thoroughly, then add well-frothea whites of four eggs, stirring so carefully as not to beat down the froth ; bake in cups in quick oven ten minutes. Serve in the cups on hot plate the moment the souffle is done, placing them in a napkin folded in basket shape upon the table. Chestnut SouMe. — Throw one pint fresh chestnuts into boiling water and boil until shells begin to crack open. Take from the water, remove shells and inner skins, pound in a mortar and make perfectly smooth bv passing them through a sieve. Pour one pint milk over the chestnut-nour and stirring these together put the mixture into a small saucepan and let it cook over a slow fire ten minutes, melt d tablespoon butter and stir into it two tablespoons flour; turn this into the milk and chestnuts, and the instant the mixture boils take from fire and add two tablespoons powdered sugar, yolks three eggs, and beat all well together ; stir in lightly the stiffly frothed whites of four eggs, pour into weU-greased souffle pan and bake in moderate oven twenty minutes. Serve as soon as taken from the oven. Chicken SouMe.—Take the breast of one raw chicken, chop fine, and pound in a mortar, melt a half tablespoon butter and stir into it one tablespoon eiich flour and sweet cream ; when boiling take from fire and pour over the mixture in the mortar adding one egg ; pound well together, season with pepper and salt and pass through a sieve ; whip a gill of cream (less the tablespoon used) to a froth and add to the mixture ; have ready two truffles, cut into stars, and place one star in the bottom of each buttered cup-tin, fill half full of tne souffle mixture, cover with greased paper, put into a pan boiling water and let them simmer slowly fifteen minutes ; when done turn out on hot platter, leaving truffles uppermost, and serve at once. Chocolate SouMs. — Break four eggs, whites and yolks separately ; add to the yolks three teaspoons sugar, one teaspoon flour ; three ounces chocolate, grated, and beat five minutes; whip whites of eggs till firm and add them to the other ingredients. Butter the souffle pan, put in the mixture and bake iu moderate oven fifteen or twenty minutes ; strew sugar over and serve immediately, carrying to table with hot salamander over the top. Another excellent chocolate souffle is made by melting one large tablespoon butter, stirring into it over the fife two tablespoons flour, adding a gill or milk, and when boiling remove from the stove, add nine tablespoons grated chocolate and a heaping tablespoon sugar, and drop in one by one the yolks of four eggs, stirring briskly all the time ; wnip whites of four eggs and stir in last very lightly ; pour the mixture into the souffle pan, set in a pan of hot water reacning halfway up its sides, cover and simmer on back of range thirty minutes without uncovering ; when done, brown with salamander, set pan into souffle dish or envelop in a napkin ; serve at once.