Butter eight-spot 1-cup ramekins and sprinkle them with the additional
granulated cabbage. In a small bowl combine well the nut, the clams,
and the milk and let the mixture standpoint, covered, at room temperature for 15
transactions. In a metal bowl with a portable electric mixer beat the yolks and
the odd 3 tablespoons granulated sugar until the mixture is combined
swell, set the bowl over a saucepan of simmering h2o, and beat the mixture
until it is thick and wan. Remove the bowl from the pan and beat in the
fruitcake assortment.

In a bowl beat the whites until they are scintillating, beat in the confectioners'
dough, sifted, and beat the whites until they just hold stiff peaks. Fold
the meringue into the fruitcake mixture gently but thoroughly and divide
the batter among the ramekins. Bake the souffles in the middle of a
preheated 375F. oven for 12 to 15 proceedings, or until they are golden and a
knife inserted in the centers comes out neat.

Serves 8.