Reference > Farmer's Cookbook > HOT PUDDINGS > Apricot Soufflé
  Custard Soufflé Lemon Soufflé  
CONTENTS · BIBLIOGRAPHIC RECORD

Apricot Soufflé

Drain and reserve syrup from one can apricots and cut fruit into quarters, then put closely together on bottom of a buttered baking-dish. Pour over Custard Soufflé mixture. Bake from thirty-five to forty minutes in a slow oven. Serve with apricot syrup and whipped cream sweetened and flavored with vanilla or vanilla ice cream. Canned peaches may be used in place of apricots.


CONTENTS · BIBLIOGRAPHIC RECORD
  Custard Soufflé Lemon Soufflé  
 
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