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Cherry Souffles

Put four ounces of flour into a saucepan, and pour in slowly one and one-half pints of milk, and stir it over the fire until thick and smooth. When cooked, take the mixture off the fire, and continue stirring until nearly cold. Warm four ounces of butter and whisk it until creamy; then mix in four ounces of sugar, six well-beaten eggs, and a small quantity of powdered sugar. Stir all these together with a pound and a half of black cherries. Butter a mould-mould, and sprinkle in some grated breadcrumbs, shaking out the superfluous crumbs. Pour the mixture into the mould, cover it with a sheet of buttered paper, and bake in a moderate oven. When cooked, turn the mould out onto a hot dish, and serve it at once.