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Pineapple Puddings Souffles

2 pounds of pineapple. 1 pound of sugar. 2 ounces of best butter. 1/2 pint, scant, of the pineapple juice. 2 ounces of corn starch. 16 eggs. Grate the pineapple if fresh, if canned mash fine as possible adding the sugar at last to assist in reducing it to pulp. Then stir the pulp with the sugar and butter in it over the fire. Mix the starch with the juice and add to the fruit, and let it thicken, after which add 8 yolks of eggs, beat them in and let all cook 5 to 10 minutes longer, and then set the mixture away to cool. Then beat the remaining 8 yolks in a bowl with a Dover egg beater. Whip the 16 whites to a firm froth that will not fall out of the bowl upside down, and stir in first the yolks and then the whites, lightly and without beating the mixture at all. Bake as soon as made in about 40 custard cups, buttered, or in silver scallops or shells, or else in paper cases. Ten minutes in a moderate oven is the time required to bake. Dredge powdered sugar on top before removing quite from the oven.

The preceding receipt will answer as well for several other varieties as if a column or two of repetitions were written. Pears, quinces, apples, bananas, perhaps other dry fruits may be used as well as pineapple. The starch is to counteract the juiciness; with certain mealy kinds of apples it would not be needed. Bread or cracker crumbs have the same effect. 8 yolks are cooked in the mixture and 8 well beaten are added raw. The whites must be beaten quite firm, and a wire whisk is the best to use for that purpose. The mixture when finished is as light and foamy as sponge cake batter. It rises and bakes cream color in the cups or cases. Paper cases should be buttered inside and half baked before being filled, and should be filled to the top to look well when done. Carefully wipe the outsides of cups before baking. These little fruit puff puddings may be liked better with the addition of plain, thick cream for sauce. Some people would add nutmeg or cinnamon or brandy to the composition of apple puffs. Any of these mixtures left over will do to fill tarts in patty pans. These are no better than other puddings. They are all good.