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Chestnut Pudding Souffle

Make the preceding pudding with only six of the yolks and no whites. Stir it over the fire till it thickens. Take it off and add four raw yolks and when nearly cold all the whites beaten firm, and 1/4 pint of brandy. Bake in a two-quart mould about half an hour. Dredge vanilla flavored sugar over the top in the oven, and send it straight from oven to table. Powdered vanilla bean will flavor the sugar.

Very often in the dinner bills of European plan hotels there appears in pudding's place "Savarin Cake." Persons unaware of all our singular ways would be apt to think there was no pudding. In hotels where the cake is set on the table in baskets Savarin cake as pudding is pretty sure to get lost in the confusion. In United States parlance Savarin cake is Savarin pudding as follows:

Savarin pudding is a hot cake, yeast raised but like sponge cake, with a liquor poured into it, and may be served with sweetened cream. My meal-colored el<??> downstairs, the muscular one who sits on the dough trough lid to keep the dough from raising it, says it takes German bakers and cooks to know how to make fine yeast-raised cakes, that American cooks and bakers are content to get along with pound and sponge cakes for every occasion. In a proposed book of breads yet to come we will have a course of yeast raised cakes beginning with the simplest and including Savarin. However, the common and satisfactory way is to use a good hot sponge or savoy cake for this pudding. Here are both ways.