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. Continue reading

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. Continue reading