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sugar. Beat egg yolks until thick and lemon-colored. Whip egg whites until they stand in peaks when beater is removed. Add yolks to apple mixture. Blend well. Fold into whites. Pour at once into prepared baking dish. Place in shallow pan of hot water.
Bake 50 to HO minutes or until souffle is firm. Serve at once with whipped cream. Makes 6 servings. Some souffles do not begin with a white sauce. Instead, they begin with a gentle warming of the egg yolks beaten with sugar and then copied. The egg whites are gentlyfolded into the cooled yolk mixture and then chilled before serving-. Red Raspberry Souffle Chilled raspberry souffle is elegant and easy. Butter Sugar 3 10-oz. packages frozen red raspberries in syfyp, thawed 1 4 cup w ater \ 6 eggs, separated 14 tsp. salt 2 env. unflavored gelatin 3/4 tsp. cream of tartar 2/3 cup sugar l"tsp. vanilla 1 cup whipping cream, whipped
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