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Pistachio Souffles

Four ounces of blanched pistachios should be cut, half of them into strips and the remainder chopped fine. Whip up the whites of three eggs to a stiff froth and mix it with the strips of pistachios and half a pound of sugar; place this mixture in small paper cases about three-quarters of an inch in width and height, dusting over with a little sugar, and moisten it a little, sprinkle over the chopped pistachios, baking in a slack oven until a brown color is attained; then turn it out onto a dish, and serve.