3 tsp. butter
3 tbsp. flour
1/8 tsp. salt
3/4 c. milk
3 egg yolks
2 tbsp. orange juice
4 egg whites
3 1/2 pts. raspberries
1/4 c. red currant jelly
1 tsp. cornstarch
5 tbsp. sugar
4 drops orange extract

Melt butter in 2-quart saucepan over low heat. Stir in salt and flour until blended. Gradually stir in milk and cook, stirring constantly until mixture boils and thickens. Remove from heat.

With wire whisk, beat 3 tablespoons sugar into milk mixture. Rapidly beat in egg yolks. Refrigerate to cool to lukewarm, stirring occasionally. Stir in orange juice plus extract. Preheat oven to 375 degrees. Grease 4 (10 oz.) souffle dishes with butter; sprinkle with sugar.

In a large bowl, beat egg whites on high until stiff peaks. form. Fold in egg yolk mixture a little at a time to egg whites. Fold in 1/2 pint raspberries. Pour into dishes. Set on cookie sheet and bake about 20 minutes or until knife comes clean.

Prepare raspberry sauce. Reserve 1/2 cup raspberries for garnish. Press remaining berries through sieve to remove seeds.

In saucepan, put puree, jelly, cornstarch and 2 tablespoons sugar. At medium heat, let boil and thicken; boil 1 minute. Keep warm. When souffles are done, sprinkle with powdered sugar and serve immediately with sauce and reserved berries.