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Jamaica Souffles

Puff puddings baked in candied orange rinds.

When oranges are used for jelly, sherbets, etc, save the rinds to form the cups or cases for this purpose. They can be cut as melons are cut, to make ornamental edges, or else the entire peel removed by being slit part way down, can be turned back to form shapes like tiger-lilies. Boil the rinds in several waters till tender, and the butter taste is all extracted; then boil in thick sugar syrup; drain, roll in sugar and set them to dry in the shape required till wanted. 2 pounds of banana pulp. 3/4 pound of best butter (or, olive oil with salt.) 3/4 pound of sugar. 16 eggs, less four whites left out. 1/4 pint of brandy 1/2 teaspoonful of ground mace.

Place the two pounds of mashed banana in a bright saucepan with the butter, sugar, mace and eight yolks of eggs, and stir them over the fire till cooked to a sort of a marmalade, cool it, add the other eight yolks raw, then the brandy and beat thoroughly; then mix in the twelve whites whipped to a firm froth. Bake in the orange cups on a buttered pan, in a slow oven about ten minutes. Powdered sugar flavored with vanilla on top. Serve as soon as done. The rinds if skillfully candied without being made hard are a pleasant confection.

It is difficult to make anything of almonds as good as it ought to be without a marble mortar and pestle to pound them to a paste in. If your house does not own one, a porcelain potato-masher and small deep kettle may have to do for a substitute.