Hand-Book of Practical Cookery, for Ladies and Professional Cooks: Containing the Whole Science and Art of Preparing Human Food

au café_ (_soufflé_ flavored with strong coffee), etc. They are all made in the same way as the above one, with the exception that they are flavored with strong coffee as above, and used instead of essence, or strong tea, chocolate, etc., or with a little jelly of different fruit, or with roasted chestnuts well pounded, instead of potato-starch, etc. A hundred different kinds of _soufflés_ can be easily made by following the above directions. _Apples, fried._--Peel and cut in small dice, dropping them in cold water till the whole is ready. Then fry with a little butter till about half cooked, when add a little water and sugar to taste; finish the cooking, take from the fire; beat a yolk of egg with a teaspoonful of cold water and mix it with the apples; serve warm. Proceed in the same way with _pears_. _Peaches baked._--Cut peaches in two, remove the stone, and with a paste-cutter cut some slices of bread, and place them in a buttered bakepan with half of a peach on each, the skin downward; dust well with sugar, put a piece of butter the size of a kidney-bean on each, place in a rather slow oven; dish when cooked, turn the juice over, if any; if none, a little syrup of pears, and serve warm. Do the same with _apricots_, _plums_, and slices of _pine-apples_. The slices of pine-apples may be soaked in _kirschwasser_ for twenty-four hours before using them. _Prunes, stewed._--Wash them in cold water if necessary. Soak them in tepid water for about two hours, and set the whole on the fire; boil gently till half done, when add sugar to taste, a gill of claret wine to half a pound of prunes, and serve either warm or cold when done. If the water boils away too much, add more. _Currants, Blackberries, or other Fruit, for Dessert._--Beat well the white of an egg with a little water; dip the fruit in, and roll it immediately in some fine-crushed sugar; place it on a dish, and leave it thus five or six hours, and serve.