A Very Delicate Soufflé
5 eggs—whites and yolks beaten separately.
2 table-spoonfuls of arrowroot wet up in 4 table-spoonfuls cold water.
4 table-spoonfuls powdered sugar.
Rose-water flavoring.
Beat the sugar into the whipped yolks, and into the whites, little by little, the dissolved arrowroot. Flavor and whisk all together. Butter a neat mould, pour in the mixture until half way to the top, and bake half an hour.
If quite firm, and if you have a steady hand, you may turn it out upon a hot dish. It then makes a handsome show. It is safer to leave it in the baking-dish. It must be served at once. It is very nice.