Raisin Souffle
Seed a cupful of raisins, wash them carefully and chop them coarsely. Pour upon them a tablespoonful of brandy or two tablespoonfuls of sherry. Let them stand in this for half an hour. Beat the whites of seven eggs to a stiff meringue with seven tablespoonfuls of powdered sugar. Stir in the raisins and wine, turn all into a buttered pudding dish and bake in a steady oven for half an hour.