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.

Sour cream and fruit soufflé (another recipe)

(Recipe #19, page 166)

Ingredients: a good ½ quart of sour cream, 6 eggs, 3 ounces of finely crumbled zwieback, 3 tablespoons of sugar, some vanilla pounded with sugar or cinnamon and lemon peel.

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.

Sour cream soufflé

(Recipe #17, page 165)

Ingredients: a good quart [4 cups] of thick sour cream, 8 eggs, 4 tablespoons of flour, sugar, cinnamon, vanilla (or substitute grated lemon peel and a pinch of salt).

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.

Black bread pudding with almonds

(Recipe #32, page 159)

Ingredients: ½ pound of stale black bread, grated and sieved, ¼ pound of butter, 1 glass of claret, 12 eggs, ½ pound of sieved sugar, ¼ pound of grated almonds, 1 teaspoon of cinnamon, the grated peel of half a lemon, and 2 pinches of crushed cardamom seeds.

Black bread pudding

(Recipe #31, page 159)

Ingredients: 6 ounces of butter, 6 ounces of sugar [3/4 cup], 8 eggs, some cloves, cinnamon, cardamom, lemon peel, ¼ pound of currants, ½ pound of stale black bread, grated and sieved.

Rice soufflé

(Recipe #3, pages 162 – 163)

Ingredients: ½ pound of rice, ¼ pound of butter, 8 eggs, ¼ pound of sugar 2/3 cups], lemon peel and cinnamon, a few pieces of ground zwieback, ¼ pound of washed and seeded raisins, and 1 quart of milk.

Grape pudding (likewise highly recommended)

(Recipe #36, page 160)

Ingredients: ¼ pound of butter, 8 eggs, ¼ pound of finely ground almonds, ½ pound of sieved sugar [1-1/4 cups], cinnamon, a bit of lemon peel (optional), ¾ pound of sliced white bread, a soup-plateful of freshly picked grapes.