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Punch Souffle

Beat three table-spoonfuls of flour to a smooth paste with a little orange-flower water, and add three ounces of pounded sugar, slightly flavoured with lemon, and three ounces of ratafias, crushed to powder. When these ingredients are thoroughly mixed, stir in with them the well-beaten yolks of ten eggs. Butter a souffl-dish, fasten round it a high band of buttered paper to keep the souffl from falling over the top as it rises in the oven, and strew bread-crumbs over the inside. Beat up with the mixture the whites of eleven eggs, which have been whisked to a firm froth, turn it into the dish, and bake in a moderate oven. Be careful to move the souffl round in the oven two or three times, that it may be equally baked. Serve the moment it is done enough, and send a rich custard, flavoured with brandy, to table with it. Time to bake, half an hour. Probable cost, 1s. 10d., exclusive of the custard. Sufficient for six or eight persons.