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Almond Souffles

Mix gradually half a pint of milk with three table-spoonfuls of flour and one ounce and a half of butter; stir until it comes to a stiff paste, then add two dessert-spoonfuls of sugar, the beaten yolks of four eggs, two ounces of ground almonds, and lastly the well-whisked whites of the eggs. Mix lightly, then turn into a souffle dish, and bake until of a light brown. Probable cost, 1s.