SOUFFLÉ MIXTURE FOR GRAND DUCHESS SOUFFLE.— Take ten raw yolks and three whites of eggs, two ounces of castor sugar in which a vanilla pod has been pounded and the sugar then rubbed through a fine hair sieve (or two ounces of prepared vanilla sugar), a teaspoonful of vanilla essence, as much ground ginger as will cover a sixpenny piece, a similar quantity of ground cinnamon, a little of Marshall’s coffee brown, a teaspoonful of orange flower water, and a tablespoonful of maraschino liqueur or Marshall’s Maraschino Syrup; whip this mixture over boiling water till warm, then take it from the fire and whip it till cold and as stiff as a batter; add to it a small teacupful of stiffly-whipped cream, stir carefully together, then use. The quantities given are sufficient for ten to twelve persons.