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Vanilla Souffle

Take three ounces of dried flour. Mix it to a smooth paste with two or three table-spoonfuls of cold milk, and add sufficient milk to make up the quantity to three-quarters of a pint. Stir in two table-spoonfuls of sugar, a small pinch of salt, and a few drops of vanilla essence. The quantity must be regulated by the strength of the essence. Stir the milk briskly over the fire till it leaves the sides of the pan. Strain it into a bowl, and when it is cool add the well-beaten yolks of four eggs. Beat the whites of six eggs to a firm froth, mix them lightly with the batter, and half fill a buttered dish with the mixture. Put it into a moderately-heated oven, and turn it about occasionally, that it may be equally baked. When done enough, sift powdered sugar upon it, and serve at once, or it will be spoiled. Time to bake, about half an hour. Probable cost, 10d. Sufficient for five or six persons.