Proceed as described in the last, but omitting the rum or liqueurs, and
flavouring with three tablespoonfuls of orange-flower-water, or rubbing
the rind of a lemon upon the sugar previous to pounding and mixing (or
vanilla sugar, No. 1377, might be used); place the soufflé upon the
dish, bake a quarter of an hour, and serve. These kinds of soufflés are
much more simple in their fabrication than the others, and much quicker
done; their greatest difficulty is the whipping of the eggs, which must
be very stiff; a little practice would, however, soon enable you to
manage them; the best method is to put them into a copper bowl with a
pinch of salt, and commence whipping very slowly, then quicker and
quicker by degrees, until they adhere like feathers to the whisk. These
soufflés may likewise be baked in a silver soufflé-dish, by tying a band
of buttered paper round to bake it, which detach at the time of serving.