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RICE SOUFFLE (another way)

Wash six table-spoonfuls of rice, and throw it into quickly-boiling water for five minutes. Drain it, and put it into a clean saucepan with a quart of milk, a pinch of salt, four table-spoonfuls of powdered sugar, two ounces of butter, and any flavouring that may be liked, such as orange, lemon, vanilla, coffee, chocolate, orange-flower water, rose-water, or any liqueur. If the rice is not sweet enough to suit the palate, a little more sugar may be added, but it should be remembered that the less used the lighter will be the souffle. Let the rice boil, put the lid on the saucepan, and simmer very slowly until it is tender and has absorbed the milk. Let it cool a little, then add, one at a time, the well-whisked yolks of six eggs. Warm and butter a souffle-dish or tin which the preparation will half fill, or, failing these, use a deep pie-dish or thin earthenware basin. Whisk the whites of the eggs to a firm froth. Mix them lightly with the rice, and bake the souffle at once after they are added. In order to ascertain whether the souffle is sufficiently baked, run a straw into the centre of it. If it is set throughout, it is done enough. It should be baked in a quick oven. Sift sugar over the top, tie a hot napkin round the tin, and serve immediately. The success of a souffle depends on the ingredients being well beaten, frothed, and mixed on their being put into the dish; on their being baked immediately afterwards; on the sufficient temperature of the oven; and on the rapid transfer of the souffle from the oven to the dining-room. Time to bake, about twenty minutes. Probable cost, 1s. 10d. Sufficient for six or seven persons.