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Hot Puddings

Chocolate Soufflé 1/3 cup sugar 2 tablespoons hot water 3 eggs 1½ squares unsweetened chocolate 1/2 teaspoon vanilla Melt the butter, add flour, and pour on gradually, while stirring constantly, milk; cook until boiling-point is reached. Melt chocolate in a small saucepan placed over hot water, add sugar and water, and stir until smooth. Combine mixtures, and add yolks of eggs well beaten; cool. Fold in whites of eggs beaten stiff, and add vanilla. Turn into a buttered baking-dish, and bake in a moderate oven twentyfive minutes. Serve with Cream Sauce I. 3 tablespoons butter Mocha Soufflé 3 tablespoons bread flour 34 cup boiled coffee (Mocha) 1/4 cup cream 1/2 cup sugar 1/4 teaspoon salt 4 eggs 1½ teaspoon vanilla Make and bake same as Chocolate Soufflé. Serve with Mocha Sauce. Mix yolks two eggs, one-fourth cup sugar, and a few grains salt; then add gradually one-half cup Mocha coffee infusion. Cook in double boiler until mixture thickens, stirring constantly. Strain, cool, and fold in one cup whipped cream.

Fruit Soufflé 34 cup fruit pulp, peach, apricot, or quince Few grains salt Whites 3 eggs