Take ten or twelve fine baking apples, peel and take out the cores, and let them simmer in milk and water; when soft drain them, and beat them up with a wooden fork, with half an ounce of dissolved isinglass, white sifted sugar, sufficient to sweeten, and grated lemon peel. Put the mixture, when perfectly smooth, into a mould, set it in ice or a very cool place, when it is turned out it should be covered with a fine custard. * * * * * APPLE CHARLOTTE. Prepare the apples as in the last receipt; but instead of using a jelly mould, put the apples into an oval cake tin about the size of a small side dish, four or five inches high; when cold, turn it out and cover the apple-shape with savoy cakes placed closely together perpendicularly; all round the top of the charlotte should be covered with whites of eggs and sugar, beaten to a stiff froth, and placed in small balls; a salamander should be used to crisp them and to give a slight peach-like colour; a tasteful cook will, after crisping the first layer of these balls, add others over them to form a sort of cone high in the centre, that will have a pretty effect if well done. This is an easy and elegant _entremêt_, and by no means an expensive one. * * * * * A SOUFLE. Take half a pint of cream and the same quantity of new milk, and warm them together in a clean saucepan, meanwhile make a smooth batter with four ounces of rice-flour or potatoe-flour, and stir into the milk, let it simmer, stirring all the time till it thickens; then add two to three ounces of fresh butter, and white sifted sugar enough to sweeten, and a little grated lemon peel; then take it off the fire and stir quickly to it the well-beaten yolks of six to eight eggs, butter the pan and pour the mixture into it, when on the point of being placed into the oven, add the whites of the eggs thoroughly whisked; the pan must be only half filled, as it will rise very high; it must be served immediately it is taken from the oven, even in passing to the dinner table a salamander should be held over it, to prevent its falling and becoming heavy and unsightly. The French flavour a souflé with orange flour-water or vanilla, and the rind of a Seville orange is sometimes substituted for the rind of a lemon; there are dishes made expressly for souflés. * * * * * A PLAIN SOUFLE.