Fruit Souffle

Remove the stones from a dozen ripe apricots, and put the apricots in a stewpan with half a pound of sugar and half a pint of water; boil this over the fire—stirring the while with a wooden spoon until the fruit is dissolved, and then rub it through a tammy or sieve: use this to mix with four ounces of flour and two ounces of butter, and half a pint of creaon, and having stirred the mixture over the fire as in the foregoing case, finish the souffle in the same manner.

Note.—Souffles may be made with all kinds of fruits prepared in the same way.