Marion Harland's Complete Cook Book: A Practical and Exhaustive Manual of Cookery and Housekeeping

into a dish and pour over it rich custard. Cover with a good meringue, brown nicely and serve. Bread soufflé Soak a pint of bread-crumbs for two hours in a quart of rich milk. Beat hard until you have a soft mass. Stir into this the yolks of four beaten eggs, a tablespoonful of melted butter and, last of all, the stiffened whites of six eggs. Pour into a greased pudding-dish and bake for forty minutes in a steady oven. Serve immediately with a sweet, hot custard sauce made of the remaining yolks of the eggs. Boiled rice with milk and egg Wash a cupful of rice and cook in an abundance of boiling water slightly salted until tender, but not pasty. Drain off every drop of the water, shaking the rice in a colander. Return the cereal to the fire in a double boiler and stir into it a quart of boiling milk, into which three beaten eggs have been gradually whipped. Cook gently for a few minutes, or until much of the milk has been absorbed. Eat with sugar and cream. Banana soufflé Peel and chop very fine five bananas. Into a pint of whipped cream stir five well-beaten eggs, then stir in quickly the banana pulp. Turn into a soufflé-dish, bake in a quick oven until brown and light, and serve immediately with sugar and cream. Chocolate soufflé (Contributed) Cook together in a saucepan a tablespoonful of butter and two of flour, and as these thicken stir into them six tablespoonfuls of sweet milk. Beat thick and smooth, then pour upon the yolks of three eggs that have been beaten light with two tablespoonfuls of sugar. Whip hard, adding four tablespoonfuls of grated sweetened chocolate, until the mixture is lukewarm; put on the ice to cool, covering it to keep a crust from forming on top. When cold add the stiffened whites of the eggs, fold these in lightly and bake in a quick oven. Serve at once with sweetened whipped cream. FRITTERS In making fritters an essential to their success is that the fat in which