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Potato Flour Scuffle

Rub the rind of half a lemon upon two or three lumps of sugar until the yellow part is taken off. Put these into a saucepan with half a pint of milk or cream, two ounces of fresh butter, and three table-spoonfuls of sugar. Stir into the hot milk or cream three ounces of potato flour that has been mixed smoothly with a little cold milk, and continue to stir the whole over the fire until it boils. Add the well-beaten yolks of three eggs, and, separately, the whites of six whisked to a firm froth. Pour the preparation into the lining of a souffle dish, round which has been fastened a band of oiled paper, to prevent the souffle overflowing the sides whilst in the oven. Bake in a well-heated oven, and be careful to turn the souffle round two or three times, that it may be equally baked. Serve the moment it comes out of the oven, or it will fall. It should have risen to twice its original height. Time to bake, nearly half an hour. Probable cost, 1s., if made with milk. Sufficient for five or six persons.