Souffle with Raspberries

Place seven ounces of rather stiff raspberry jelly in a small basin and mix slowly in with it seven ounces of powdered sugar so as to obtain a consistent preparation, then incorporate one after the other four to five unbeaten egg-whites, stirring up the whole vigorously with a whisk for twenty minutes. When this is frothy and firm color it with a few drops of vegetable carmine (No. 37) and pour it into a souffle pan (Fig. 182) to cook for forty minutes in a very slack oven. Five minutes before removing the souffle from the oven glaze it with sugar, set it on a hot dish and cover with a large hot dish cover; serve it immediately.