Home › Hot Desserts › Cherry Souffle

Cherry Souffle

Moisten two tablespoons of flour with a little cold milk, then stir it smoothly into one pint of hot milk. Let it thicken over the fire, then set aside to get cool.

Beat the yolks of four eggs light, add two tablespoons of softened butter, a pinch of nutmeg and a sprinkle of cinnamon. Mix in with the thickened milk. Add the whites of the eggs beaten to a stiff froth, one pint of stoned, drained cherries and a gill of thick sweet cream.

Flavor with vanilla. Turn into a souffle tin and bake in a quick oven. Serve at once.-M. F. Snider. -