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Souffles

Souffles are usually cooked in flat, metal dishes, round tins or fluted moulds, according to the style, a very useful flat dish being one with a loose, tin lining, the souffle being kept nicely warmed by hot water in the larger vessel. (I). Mix in a saucepan two ounces of potato flour, two tablespoonfuls of powdered sugar, a little finely-chopped lemon peel, and one teacupful of milk, and stir them over the fire until boiling; then put in one ounce of butter and continue stirring until the flour is cooked. When the mixture is cool add the beaten yolks of four eggs, stir quickly and then add the well-whisked whites of the eggs. Butter a dish-dish, turn the mixture into it and bake it for twenty-five minutes in a moderate oven. Serve the dish as soon as it is cooked.