GREENGAGE SOUFFLÉ

20 greengages
4 eggs
3 tablespoonfuls of ground rice
1/2 oz. of butter
1/2 pint of milk
1/2 a teacupful of water
sugar to taste.

Skin and stone the fruit; blanch and drop (or grind) the kernels; gently cook the greengages in the water with the kernels and sugar. When the fruit has been reduced to a pulp mix in gradually the ground rice, which should have been smoothed previously with the milk; add the butter and let the whole mixture boil up; draw the saucepan from the fire and stir in the yolks of the eggs and then the whites beaten to a stiff froth. Pour the mixture into a well-greased dish, and bake the soufflé‚ for 1/2 an hour in a brisk oven. Serve immediately.