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Raspberry Soufflé

1/2 pint (I cup) raspberries I heaping tablespoonful (I 2 heaping tablespoonfuls (2 ozs.) sugar oz.) flour 3 tablespoonfuls cream 4 tablespoonfuls water 2 eggs I heaping tablespoonful (I oz.) butter Put the raspberries into a saucepan with the sugar and the water; stir over the fire with a wooden spoon till the fruit is tender, then rub through a sieve; return to the pan, add the butter, flour, and cream; stir until it boils, remove from the fire, add the yolks of eggs and the whites stiffly beaten.

Turn into a buttered earthenware dish and bake in a moderate oven for twenty minutes.

Serve at once. 2 tablespoonfuls sago