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ORANGE SOUFFLE (another way)

Mix a dessert-spoonful of flour very smoothly with half a pint of new milk or cream. Add the eighth of a small nutmeg, grated, a table-spoonful of orange-flower water, and the thin rind of a sweet orange. Put the mixture into an enamelled saucepan, and stir it over the fire until it boils. Strain through coarse muslin, and when nearly cold add four eggs well beaten, two table-spoonfuls of brandy, and a heaped table-spoonful of orange marmalade. Stir briskly for two or three minutes, pour the souffle into a buttered mould, and place the mould in a cloth, without tying it, in a saucepan of boiling water, being careful only that the water in the pan is not sufficiently high to flow into the mould. Pin a hot napkin round the mould before serving, and sprinkle pounded sugar over the souffle. Time to boil, three-quarters of an hour. Probable cost, 8d., exclusive of the brandy. Sufficient for four or five persons.