Boil about thirty chestnuts in water till soft. Remove the shell and outer skin; pound the nuts in a mortar with a few drops of orange flower water. Well beat the yolks of three eggs. Add them to the chestnuts with enough sugar and almond flavouring to taste. Stir into the paste about one pint of milk. Now beat the whites of the eggs to a stiff froth, and stir in gradually. Pour the mixture into a _soufflé_ dish and bake a nice colour. Serve direct from the oven, as a _soufflé_ falls in getting cold, and is spoilt. 30. Treacle Balls. A half pound of Coombs' Eureka Flour, a pinch of salt, half a teaspoon of ginger powder, the grated rind of a small lemon, a quarter pound of treacle. Mix well together, add two well beaten eggs, form into small balls, and fry in a bath of boiling lard a golden brown. The balls will swell a little in cooking. Sprinkle well over with castor sugar, and serve. THE END. _Printed by Cowan & Co., Limited, Perth._ End of the Project Gutenberg EBook of Fast-Day Cookery, by Grace Johnson