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Orange Souffle

Rub three ounces of ground rice, or, if preferred, dried flour, with two ounces of fresh butter. Pour upon these half a pint of milk sweetened and flavoured with lumps of sugar which have been rubbed upon the rinds of sweet oranges. Pour the mixture into a saucepan, and stir it briskly until it boils. Turn it into a basin, and when cool add the well-beaten yolks of three and the whites of five eggs. Bake in a souffle-dish, in a moderate oven. Tie a broad band of well-oiled paper round the top to prevent the batter falling over when it rises high in the dish. Serve the souffle the moment it is taken out of the oven, or it will fall and its appearance be spoilt. Time to bake, half an hour. Probable cost, 10d. Sufficient for five or six persons.