More from the Beach -- One Fabulous Raspberry Souffle by Martha

Our dear friend Ed Wheeless gave me a copy of The Auberge of the Flowering Hearth by Roy Andries de Groot which is said to have been Patrick O'Connell's inspiration for the Inn at Little Washington.

Besides being a wonderful read, there are some amazing recipes in the book, including one for a raspberry souffle, which although requiring tender care that all souffles ask for, holds up beautifully and can even be served cold.

Preheat the oven to 350. Set the shelves so that the lower one will be about 2 - 3 inches above the floor of the oven with a space of about 8 inches between the lower and upper rack. On the upper rack, set a 10" cake pan upside down so that it will reflect heat downwards onto of the souffle. Choose a 1-1/2 quartr souffle dish, about 7-1/2 inches in diameter, lightly butter its bottom and sides, then sprinkle with superfine sugar and knock out excess.

For the raspberries:
7 oz. (14 tablespoons) superfine sugar
1 tablespoon water
1 lb. fresh, beautiful raspberries

Measure the sugar into a heavy saucepan, add 1 tablespoon of water and bring up to a solid boil, stirring constantly with a wooden spoon to prevent sugar from burning, until the sugar is all melted and continues to boil down to a syrup and reaches "hard ball" on a candy thermometer, 250 - 255. Turn off the heat and gently stir in the raspberries. Let them soak in the syrup while you beat the egg whites.

For the souffle:
6 egg whites
1/2 tsp. cream of tartar
Optional: 1 tablespoon lemon zest or 1/4 c grated walnuts

Quickly beat the egg whites, preferably in a copper bown by hand with a ballon whisk, at the same time beating in the 1/2 tsp. cream of tartar, until the whites stand up in firm peaks. Usins a rubber spatula, quickly fold in the still-hot raspberries and syrup and the optional lemon zest or walnuts, folding rather than stirring. Avoid overdoing it--don't try to mix everything perfectly. At once, empty the mixture into the souffle dish and place on the lower rack of the oven, immediately below the reflecting pan. Close the door gently and don't open it for 15 minutes, after which you test it by pressing down lightly with your finger. If it is firm and springy to the touch, it is done. Serve immediately, piping hot, or allow to cool very slowly at room temperature. As the sugar syrup hardens, it will support the souffle, which, once it is set, can be refrigerated until needed.