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Or Roast Pork

This is a very delicate dish. The ingredients are nine large tart apples; four eggs; one cup of sugar; one tablespoon of butter; cinnamon and other spices to taste. Stew the apples very soft, mash and beat out all the lumps and then add the butter and sugar and then let them cool. Next beat and add the eggs. Bake in a shallow pudding dish or in two pie tins until brown.

OMELET SOUFFLÉ-Take six eggs, three tablespoons of pulverized sugar, one-half teaspoon of orange flower water, vanilla or lemon. Beat the whites of the eggs to a hard froth. Put the yolks of three eggs in a bowl with the sugar and flavoring, and beat them well. Add the whites, mix quickly, and pile the mass as high as possible on a well-buttered baking-dish. Smooth the top of the mound, make a slit down the center and at the sides, and bake fifteen minutes in a moderate oven. At the end of this time the soufflé should be of a fine yellow shade. Sprinkle with powdered sugar and serve at once.

OMELET SOUFFLÉ À LA CRÉOLE-Beat the whites of six eggs to a stiff froth; mix thoroughly with the yolks four dessertspoons of powdered sugar, and the yellow rind of a lemon finely chopped; then mix whites and yolks together, melt one-fourth pound of butter in a pan over a brisk fire and pour in the eggs, and stir so that all may be thoroughly mixed, and then pour it in a buttered dish and set it in the oven. Sprinkle the top with sugar and serve as soon as sufficiently cooked. و