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Fruit Souffle

Split, peel, and stone a dozen fine ripe apricots, put them into a preserving-pan, with half a pint of water and half a pound of sifted sugar. Keep them simmering gently, until the apricots can be pulped and beaten through a fine sieve; then mix together four ounces of flour and half a pint of cream; add it to the pulped apricots, with two ounces of butter, and stir over the fire until the whole boils. Take the mixture off the fire, and stir in six beaten yolks of eggs, and lastly nine whites whisked to a firm froth. Have ready a souffle dish, with a band of paper above to allow of its rising a great deal, which it will do if the above instructions are carefully carried out. Bake in a moderate heat, and turn the dish about that all parts of the souffle may be alike. Time, three-quarters of an hour.