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 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).

Sponge omelet soufflé

(Recipe #16, page 165)

Ingredients: 1 tablespoon of thick sour cream. 6 eggs, sugar, and vanilla.

Convent soufflé

(Recipe #8, page 164)

Ingredients: 7 ounces of fine flour, ¼ pound of sugar [1/2 cup], ¼ pound of butter, 2 ounces of ground almonds, 4 eggs, ⅜ quart of milk [1-1/2 cups] flavored with vanilla or lemon peel.

Chocolate soufflé

(Recipe #5, page 163)

Cream a generous 2 ounces of butter, stir in 5–6 egg yolks, 3 ounces of sugar [1/2 cup], 2+ ounces of grated chocolate, a bit of vanilla, and almost 7 ounces of white bread moistened in milk and pressed dry; finally fold in the egg whites and bake for ¾ hour.

Serves 8–10.

Translated by David Green.

Sago soufflé

(Recipe #2, page 162)

Ingredients: ½ pound of sago, milk, 6 eggs, 3 ounces of butter, 3 ounces of sugar, lemon peel to taste, 2 ounces of finely chopped almonds, optionally including 6 bitter almonds.

Warm vanilla pudding

(Recipe #23, page 157)

Ingredients: 1¼ pounds of stale white bread, crusts removed, a scant quart of fresh cream or milk, ¼ pound of butter, 5 ounces of finely ground almonds, 5 ounces of sieved sugar, 10 eggs, an a bit vanilla finely ground with sugar.

Biscuit pudding, served warm or cold

(Recipe #21, pages 156 – 157)

Ingredients: ¾ pound of sliced biscuit or sponge cake, 10 eggs, a good ¾ quart of fresh cream or milk, a bit of vanilla ground fine with sugar.