Mushroom soufflé.—Melt together 1oz. each of fine flour and butter, and moisten with rather over a gill of cream or new milk, and when this is perfectly smooth and thick stir in one by one four well beaten egg yolks, and five or six large minced mushrooms. Stir in at the last five well beaten egg whites, and pour the mixture into a papered soufflé case and bake. When fresh mushrooms are unobtainable, mince half a tin of champignons, and stir these with a teaspoonful or so of the mushroom powder into the panada, and finish as before.