If you have a folded dinner napkin round the tin for appearance sake, as is usually the case, fold the napkin before you make the souffle, and make the napkin sufficiently big round that it can be dropped over the tin in an instant.

The napkin should be pinned, and be quite half an inch in diameter bigger than the width of the tin.

This is to save time.

Delay in serving the souffle is fatal.
OMELET SOUFFLE, SWEET .-- In making an omelet souffle, sweet, you can proceed in exactly the same manner as making a cheese souffle, with the exception that you add two tablespoonfuls of powdered sugar instead of two tablespoonfuls of grated cheese.

The omelet will, however, require flavouring of some kind, the two most delicate being vanilla and orange-flower water.