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SOUFFLE (au Riz)

Boil two ounces of rice flour in a pint of milk until quite thick, stirring it all the time till cold. Mix with it four yolks of eggs, beaten, the grated peel of a lemon, and half a pound of castor sugar. Whisk twelve whites of eggs to a very stiff froth, and stir them quickly and lightly in. Bake in a case or mould, and sift powdered sugar over the top before serving. Flavour with vanilla, or any other flavouring that may be desired.