375. +Almond Souflé.+-- Boil 1 cup milk with ½ tablespoonful butter; mix 1 cup rice flour with 1 cup cold milk; stir it into the boiling milk; continue boiling, stirring constantly, until it has formed into a smooth paste and loosens itself from bottom of saucepan; remove the paste from fire, mix it with the yolks of 2 eggs and set aside to cool; stir ½ tablespoonful butter to a cream and add, alternately, 6 tablespoonfuls sugar, the yolks of 6 eggs and the paste; add first 1 spoonful sugar to the butter, then 1 yolk, then a small spoonful paste; stir each part well before another is added; the stirring is best done with a potato masher; when these ingredients are well mixed add by degrees ½ cup finely chopped or grated almonds; add lastly the beaten whites of 6 eggs and fill the mixture into a white porcelain pudding dish which has been well buttered and sprinkled with bread crumbs; bake in a medium hot oven for 40 minutes; when done take the souflée from the oven, dust with powdered sugar, set the dish either in an ornamented silver dish or fold a napkin around it and serve at once with raspberry sauce. NOTE.--Plain flour may be substituted for rice flour; this is sufficient for 10 persons.
376. +Lemon Souflé.+-- Boil 1 cup milk or cream with ½ tablespoonful butter; mix 1 cup sifted flour with 1 cup cold milk and stir it into the boiling milk; continue stirring until the contents have formed into a smooth paste and loosens itself from bottom of saucepan; transfer it to a dish and set aside; when cold stir ½ tablespoonful butter to a cream and add, alternately, 6 tablespoonfuls sugar, the yolks of 8 eggs and the paste (by spoonfuls); stir each part well before another is added; then add the grated rind and juice of 1 lemon and lastly the whites of 6 eggs, beaten to a stiff froth; fill the mixture into a well buttered form and bake in a moderately hot oven from 30 to 40 minutes, when done serve at once with wine cream sauce and sprinkle the souflée with powdered sugar.
377. +Vanilla Souflé+ is made the same as Almond or Lemon Souflée, omitting the almonds or lemon and adding 2 tablespoonfuls vanilla extract. Extract of lemon may be used the same way.
378. +Orange Souflé+ is made the same as lemon, using in place of lemon the juice of 2 oranges and the grated rind of 1. Soufflées may be put into a well buttered form, set in a vessel of hot water and either boiled or baked in the oven.