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Sugar (Rub fruit through sieve if)

Rub fruit through sieve; if canned fruit is used, first drain from syrup. Heat, and sweeten if needed; beat whites of eggs until stiff, add gradually hot fruit pulp, and salt, and continue beating; turn into buttered and sugared individual moulds, having them three-fourths full; set moulds in pan of hot water and bake in slow oven until firm, which may be determined by pressing with finger; serve with Sabyon Sauce. 1/4 cup butter Spanish Soufflé 1½ cup stale bread crumbs 1 cup milk 2 tablespoons sugar 3 eggs 1½ teaspoon vanilla Melt butter, add crumbs, cook until slightly browned, stirring often; add milk and sugar, cook twenty minutes in double boiler; remove from fire, add unbeaten yolks of eggs, then cut and fold in whites of eggs beaten until stiff, and flavor.

Bake same as Fruit Soufflé.

Chestnut Soufflé 1/4 cup sugar 2 tablespoons flour 1 cup chestnut purée 1½ cup milk Whites 3 eggs Mix sugar and flour, add chestnuts and milk gradually; cook five minutes, stirring constantly; beat whites of eggs until stiff, and cut and fold into mixture. Bake same as Fruit Soufflé; serve with Cream Sauce. 2 cups milk 1/4 cup rice