The new practical housekeeping

Or to the well-beaten yolks of six eggs add half pint butter, cup flour, pint milk and half cup grated chocolate ; bake in souffle dish in hot oven ; serve at once. Chocolate SouMe, (Cold). — Two cups milk, one and a half squares Baker's chocolate, three-fourths cup powdered sugar, two tablespoons corn-starch, three eggs, one-fourth teaspoon salt, half teaspoon vanilla extract. Boil the milk in double boiler, leaving out third of a cup to mix with the corn starch. After mixing, stir into the boiling milk and cook eight minutes. Dissolve the chocolate with half a cup of the sugar and two tablespoons boiling water ; add to the other mixture ; beat the yolks and add them and the salt. Cook two minutes. Set in cold water and beat until cool, then add flavor and pour into a dish ; beat whites of the eggs to a stiff froth, add the remaining sugar and heap on the custard. Dredge with sugar and brown with a salamander or hot shovel. Cremn SouMe. — Four eggs, two tablespoons sugar, a speck of salt, half teaspoon vanilla extract, one cup cream, whipped. Beat whites of eggs to stiff froth, and gradually add sugar and flavoring to them. When well-beaten add yolks, and lastly the whipped cream. Have a dish holding about one quart slightly buttered. Pour the mixture into this and bake just twelve minutes. Serve the moment it is taken from the oven. Jelly SouMe. — Boil one quart milk and add three tablespoons corn-starch wet with a little cold milk ; stir one minute and pour into a bowl over beaten yolks of six eggs, whites of two, and onehalf cup powdered sugar ; whip two or three minutes, put into buttered dish, set in pan of boiling water in oven and bake half an hour, or until firm. Just before taking out cover quickly with jelly or jam and over this put a meringue of the four whites of eggs and a half cup powdered sugar. Close oven doors for a moment till meringue is slightly colored. When cold serve with cream. Lemon SouMe, — Melt two tablespoons butter and stir into it four tablespoons flour ; add one ounce arrowroot, four tablespoons sugar and one pint milk (having previously taken one gill of the milk in which to steep the thin yellow rind of a lemon for flavoring), stir until it boils and when boiling strain into it the milk from the lemon rinds. Set aside and when slightly cool drop in one by one the yolks of four eggs, stir well together and add the frothed whites of five eggs, stirring them in very lightly. Turn quickly into souffle pan, cover and set in boiling water ; draw to bacK of range and let simmer three-quarters of an hour, keeping closely covered. Serve when done as quickly as possible. Macaroon SauMe. — Soak one-third box gelatine in half cup water two hours, then set over hot water and stir until dissolveo, strain and stir it into one pint juice of any kind of fruit preferred. Add a half cup sugar, or sweeten to taste, place the pan on ice and as soon as the mixture begins to thicken whip until it hardens like jelly ; set away on ice. Brown ten macaroons in oven, cool them and roll fine. Just before ready to serve make any soft custard liked, omitting the flavoring, turn it into a souffle dish, heap the fruit jelly on this and cover with the macaroon crumbs.