RECEIPTS. 135 



saucepan from the fire, throw into it the 

 chocolate and the sugar, and drop in the 

 yolks of the eggs, one by one, stirring all 

 meantime. 



Whip the whites of the eggs to a stiff 

 froth and stir this in also very lightly. 



Pour the mixture into the souffle-tin^ 

 which should make it about two thirds 

 full, and place the tin into a deep saucepan 

 containing sufficient water to reach half- 

 way up the sides of the form. Cover the 

 saucepan, and drawing it aside from the 

 fire allow the water to simmer therein for 

 thirty minutes, keeping it all the time 

 covered. 



When steamed take the souffle from the 

 saucepan, transfer it quickly to a silver 

 souffle-fa'sh, or fold round the tin in which 

 it is prepared a napkin, and serve at once, 

 carrying the dish upon a hot shovel if the 

 dining-room be distant from the kitchen. 

 Matilda Lees Dods, of the South Ken- 

 sington School of Cookery. 



