388. +Gooseberry Souflé.+-- Stew the berries with a little white wine, sweeten to taste and finish the same as Rhubarb Souflée.
389. +Raspberry Souflé.+-- Press 1 quart raspberries with 1 handful red currants through a sieve, sweeten to taste and mix with the yolks of 6 eggs, 2 tablespoonfuls cream, 3 tablespoonfuls zwieback crumbs and the beaten whites of the eggs; bake ½ hour.
390. +Cherry Omelets.+-- Remove the pits from 1 pound cherries, put them with ½ cup sugar and a little water over the fire and stew till done; transfer them to a dish and set aside to cool; mix 2 tablespoonfuls prepared flour with 1 cup milk, the yolks of 6 eggs and lastly the 6 whites beaten to a stiff froth; pour half of this into a hot pan with butter and fry a light brown on the underside; then slip the omelet onto a plate and set it for a few minutes in the hot oven; then take out, put 2 or 3 tablespoonfuls stewed cherries over it, double up and return to the oven until the second one is finished; sprinkle over some sugar and serve with stewed cherries.
391. +Fruit Pancakes.+-- Mix 1½ cups sifted flour with ½ teaspoonful baking powder and add ½ teaspoonful salt, the yolks of 3 eggs and 1½ cups milk or water; when this is well mixed stir in the whites of the eggs, beaten to a stiff froth; bake from this mixture 4 large, thin pancakes; wash some ripe strawberries, sweeten with sugar and mash them all up with a silver spoon; put a layer of the mashed fruit over each pancake, lay them on top of one another, dust with powdered sugar and serve.
392. +Huckleberry Pancakes.+-- Prepare a batter the same as for Apple Pancakes; put a pan with 1 tablespoonful lard over the fire; when hot pour in some of the batter, about ¼ inch in thickness, and let it bake for a few minutes; then put on a thick layer of huckleberries and sprinkle over 2 tablespoonfuls zwieback crumbs; when done on the underside slip the cake onto a large plate; lay a piece of butter and lard on top of the berries, put over the fryingpan and turn the cake back onto the pan; cover and fry slowly about 6 or 8 minutes; then upset the fryingpan upon a hot dish and sprinkle with sugar; set a plate with the cake over a saucepan of hot water until all are baked in the same manner; lay the cakes on top of one another, dust the whole with sugar and serve. NOTE.--The huckleberries may be stewed with a little lemon juice and sugar and thickened either with zwieback crumbs or cornstarch; a glass of port wine added to it will make a great improvement. They may then be served either separately or put between the cakes. Pancakes with stewed plums or cherries, or any kind of stewed fruit, are very nice.