Coffee Souffle

To six ounces of flour add ten ounces of sugar, a little salt, two ounces of butter, half a pint of strong coffee, and half a pint of cream; stir together briskly over the fire until it boils; and then work in six yolks of eggs, and mix in lightly the whisked whites of nine eggs: bake the souffle as directed in No. 816.

Note.—Chocolate souffles are made as above, substituting four ounces of grated chocolate for the half pint of coffee, and adding half a pint of milk.