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Soufele of Raspberry

Place two gills raspberry jelly in a bowl with two ounces sugar and half teaspoon orange essence. Mix the whole together for five minutes with a wooden spoon, then add the yolks of two eggs; mix again for two minutes more, add five egg whites, beaten up to a stiff froth; gently mix with a skimmer for one minute. Pour the preparation into a souffle dish and set in the oven to bake for twenty minutes. Remove, sprinkle a little powdered sugar over and immediately send to the table.