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Souffle, Simple

Sweeten and flavour a quarter of a pint of milk with lemon or vanilla, boil it, and stir into it quickly, when boiling, a table-spoonful of flour which has been smoothly mixed with another quarter of a pint of milk. Add a slice of fresh butter, draw the saucepan to the side of the fire, and stir the batter carefully till it thickens, then pour it into a basin. When nearly cold, add a dessert-spoonful of brandy and the well-beaten yolks of two eggs. Butter a cake-tin or deep pie-dish which the batter will only half fill, and put it in the oven till hot. Beat the whites of three eggs to a firm froth, and stir them briskly into the batter. Spread a layer of jam at the bottom of the dish, pour in the batter, and bake in a moderate oven. When the dish has risen high, and is nicely browned and firm throughout, it is done enough. Serve with the utmost expedition, or it will be spoiled. Time to bake the dish, about twenty-five minutes. Probable cost, 10d. Sufficient for four or five persons.