Ordinary apple soufflé or cobbler

(Recipe #24, page 167)

Ingredients: ½ pound flour [1-3/4 cups], 3 ounces of butter, ⅜ quart [1-1/2 cups] of milk. 2 tablespoons of sugar, 6 eggs, lemon peel or 8 ground bitter almonds, and 1½ teaspoons of salt.

A fine apple soufflé

(Recipe #23, pages 166 – 167)

Ingredients: good cooking apples, preserves for filling them, ¼ pound of butter, ¼ pound of flour [a little less than 1 cup], ¼ pound [1/2 cup] of sugar, 6 eggs, ¼ quart [1 cup] of milk, and the peel of half a lemon.

Rice soufflé with apricots (very good)

(Recipe #22, page 166)

Ingredients; ¾ pound [1-3/4 cups] of rice, ¼ pound of butter, ¼ pound [1/2 cup] of sugar, vanilla, a scant 1¾ quarts [7 cups] of milk, 8 eggs, apricot preserves, apricot puree.

Sour cherry soufflé

(Recipe #21, page 166)

Soak ¾ pound of stale white bread without crust in milk and stir it thoroughly. Then cream a knob of butter the size of an egg, and add 9 egg yolks, some ground almonds, a few bitter lemon peels, 2–3 tablespoons of sugar, bread [from above], beaten egg white, 1 pound of pitted sour cherries mixed with sugar, and bake for an hour.

Rhubarb soufflé

(Recipe #20, page 166)

Use 1 rhubarb compote and half the dough from the recipe for sponge pudding. Put part of the dough in a buttered mold, spread the compote over it, cover with the remaining dough, and bake the soufflé for ¾ hour in a moderate oven.

Sour cream and fruit soufflé

(Recipe #18, page 166)

Use the recipe above, substituting 1 tablespoon of cornstarch for the 4 tablespoons of flour; pour the mixture over good fresh fruit and bake. This makes a fine, tasty soufflé.

Omelet soufflé, no. 2

(Recipe #14, page 165)

Ingredients: 6 eggs, 4 tablespoons of powdered sugar, 1 tablespoon of fine flour, ¼ pound of butter.

Potato soufflé

(Recipe #12, page 164)

The day before, boil a couple of potatoes in their skins until half done. Cream ¼ pound of butter and stir in 8 egg yolks, ¾ pound of sugar [1-3/4 cups], ½ ounce of ground almonds, including 6 bitter almonds, and lemon peel or cinnamon to taste, as described above.

Black bread soufflé

(Recipe #11, page 164)

Cream 7 ounces of butter, gradually stir in 10 egg yolks, 5 ounces of sugar, some cloves, cinnamon, cardamom, and lemon peel, 7 ounces of grated and sieved black bread, 3 ounces of currants, and (optionally) 1 ounce of almonds; finally fold the beaten egg whites into the dough. Bake for 1 hour.

Zwieback soufflé

(Recipe #10, page 164)

Crumble about 15 pieces of zwieback, moisten the crumbs with milk, add 2 ounces of creamed butter, 6–8 egg yolks, and 2 ounces of granulated sugar [1/4 cup], and finally fold in the beaten egg whites.