Peach Souffle a la Gimo / Souffle de Peches a la Gimo

Step 1. thin slices. Put them on the stove with one small cup of water

Step 2. and three spoons of sugar. Let cook until they are well done.

Step 3. Then color it with a trifle of peach coloring. Thicken it with the

Step 4. tablespoon of cornstarch dissolved in part of the water. Put it

Step 5. in the souffle dish that has been well buttered and sprinkle with

Step 6. sugar. Separate the yolks and the whites. Add four spoons of

Step 7. sugar slowly to the yolks, beating them to a light souffle. Flavor

Step 8. it with a teaspoon of lemon extract. In the meantime, beat the

Step 9. whites to a stiff meringue. Add it gradually to the yolks and mix carefully together. Put the souffle on top of the peaches.

Step 10. Sprinkle the souffle with the powdered sugar. Put in hot water

Step 11. and bake in the oven until it rises from the center and becomes

Step 12. brown. Leave in the pan of hot water. Lift it in the souffle ring

Step 13. as it must be served immediately. This is a dessert for luncheon

Step 14. or dinner. Apples and oranges can be used in the place of peaches, and named after the fruit a la Lydie. Pumpkin Souffle Pie a la Selma Tourte de Potiron souffle a la Selma

Step 15. Two cups of pumpkin, three eggs, juice of half a lemon, some

Step 16. nutmeg, cinnamon, and cloves, four tablespoons of sugar, and a teaspoon of ginger.

Step 17. put it in a saucepan on the stove with some water and let it cook

Step 18. until it is getting soft. Pour it up in a strainer and let it drain

Step 19. until it gets cold and then press it through a very fine strainer.

Step 20. Measure two cups of it, put it in a saucepan on the stove with the