Required : Three eggs.

Three ounces of castor sugar. Quarter of an ounce of leaf gelatine. One and a half ounces of good chocolate. Two ounces of almond-rock. One gill of cream. A few preserved violets. (Sufficient for six or eight)

Separate the yolks and whites of the eggs. Put the yolks in a basin with the sugar. Place the basin over a pan of boiling water and whisk until the yolks look ropy."

Dissolve the gelatine in a little hot water. Grate or chop the chocolate, and melt it in a little milk.

Pound the almond-rock in a mortar. Add the gelatine, chocolate, and almond-rock to the yolks and sugar. Whisk the cream stiffly, also the whites of the eggs. Stir these lightly into the mixture. Tie a band of stiff white paper round a souffle-mould, to come an inch or more above the top of the mould. Pour in the mixture. Decorate the top with lines of preserved violets. Leave it until it is set, slightly wet the paper band with warm water, and draw it off gently. Cost, about 1s. 6d.

Praline Souffle. A sweet that is most delicious but not difficult to make