Melanese Souffle.

Yolks 3 eggs, ¼ lb. castor sugar, juice of 6 passion fruit.

Stir over fire until nearly boiling. Set to cool. Soak ¾ tablespoon gelatine in ½ cup warm water. Stir until dissolved. Whip ¼ pint cream stiff. Beat whites of eggs, then stir gently gelatine, then cream, then whites into cold mixture. Decorate with slabs of cream and passion fruit.