_Ingredients._—3 tablespoonfuls of ground rice, 1 pint of milk, 5 eggs,
pounded sugar to taste, flavouring of lemon-rind, vanilla, coffee,
chocolate, or anything that may be preferred, a piece of butter the
size of a walnut. _Mode._—Mix the ground rice with 6 tablespoonfuls of
the milk quite smoothly, and put it into a saucepan with the remainder
of the milk and butter, and keep stirring it over the fire for about ¼
hour, or until the mixture thickens. Separate the yolks from the whites
of the eggs, beat the former in a basin, and stir to them the rice and
sufficient pounded sugar to sweeten the soufflé; but add this latter
ingredient as sparingly as possible, as the less sugar there is used
the lighter will be the soufflé. Mow whisk the whites of the eggs to a
stiff froth or snow; mix them with the other preparation, and pour the
whole into a soufflé-dish, and put it instantly into the oven; bake
it about ½ hour in a moderate oven, take it out, hold a salamander or
hot shovel over the top, sprinkle sifted sugar over it, and send the
soufflé to table in the dish it was baked in, either with a napkin
pinned round, or inclosed in a more ornamental dish. The excellence of
this fashionable dish entirely depends on the proper whisking of the
whites of the eggs, the manner of baking, and the expedition with which
it is sent to table. Soufflés should be served _instantly_ from the
oven, or they will sink, and be nothing more than an ordinary pudding.
_Time._—About ½ hour. _Average cost_, 1_s._ _Sufficient_ for 3 or 4
persons. _Seasonable_ at any time.