Grape Souffle

Grapes, 1 pint. Eggs, 4.

Milk, 1 cup. Flour, 2 cups.

Butter, 1/4 pound.

Pick over and wash the grapes and dredge with flour. For the batter beat eggs separately until light. Mix with the yolks the milk and flour sifted twice, add butter beaten to a cream and fold in stiffly beaten egg whites. Stir in grapes and immediately turn into buttered baking dish. Bake in a moderate oven. Or turn into pudding cloth and boil for 3 hours. Serve with wine or grape juice sauce.

Quince Souffle

Quinces, 7. Eggs, 4. Milk, 1 pint.

Sugar, 1/2 cup. Cinnamon, 1/4 teaspoon. Ginger, 1/2 teaspoon.

Pare, core and quarter the quinces, boil until soft, then drain and rub through a sieve. Add the well beaten yolks of the eggs, the milk, sugar and spices. Bake in a buttered baking dish. When almost done spread over with a meringue made from the egg whites sweetened with 4 tablespoons of sugar and brown in the oven. Eat hot or cold.

Prune Souffle

Prunes, 1/2 pound.

Powdered sugar, 3 tablespoons.

Eggs, 4.

Vanilla, 1 teaspoon.

Salt, a pinch.

Beat egg yolks and sugar to a light cream, add vanilla and mix with prunes which have been stewed, drained, stoned and quartered. Fold in lightly the stiffly beaten whites to which has been added the salt. Turn into a buttered baking dish and bake in a moderate oven. Serve with whipped cream.

Chocolate Souffle

Unsweetened chocolate, 1/2

cake. Milk, 1 quart. Bread crumbs, 1 pint. Eggs, 4.

Butter, 1 cup.

Sugar, 2 cups. Nutmeg, a pinch. Seeded raisins, 1 cup.

Blanched almonds, 1 cup.

Boil the chocolate in the milk till dissolved, then pour over the bread crumbs and let stand 1 hour. Mash through a sieve till perfectly smooth and add the well beaten eggs, butter, sugar, spice and fruit, slightly chopped. Steam 1 hour and serve with whipped cream. Cookie, Brighton.

Peach Souffle

Butter, 1 tablespoon. Flour, 1 tablespoon. Peaches, 1 can.

Bread crumbs, 2 cups. Sugar, 1/2 cup. Eggs, 3.

Melt the butter and stir in the flour until smooth. Add the syrup from the can of peaches with enough water to make 1 pint of liquid. Heat and stir in the bread crumbs. Cook for 3 minutes. Add sugar and 1 cup of the peaches, chopped. Remove mixture from fire and stir in well beaten egg yolks, then fold in carefully the whites, beaten very stiff. Pour all into a buttered baking dish and bake 40 minutes in a moderate oven.