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Lemon Souffle

Mix a quarter of a pound of flour very smoothly with a pint and a half of milk; add a quarter of a pound of sugar which has been well rubbed upon the rind of three fresh lemons, and a quarter of a pound of butter, and boil gently until the mixture is thick and smooth. Pour it out, and stir it until it is nearly cold, then add the yolks of six eggs, well beaten. Last of all, whisk the whites of nine eggs to a firm froth, and add them, with the strained juice of two lemons, to the rest. Butter a souffle-mould thickly, half fill it with the mixture, and bake in a moderate oven. If it is necessary to fill the mould more than half, tie a band of well-buttered white paper round the top, to prevent the contents running over. Serve the souffle the moment it comes out of the oven, or its appearance will be spoilt. Time to bake, from thirty to forty minutes. Probable cost, 1s. 8d. Sufficient for six or eight persons.