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Vanilla Souffle Pudding

Mix five tablespoonfuls of flour to a smooth paste with one-half pint of cold milk, then stir in one-half pint of boiling milk; pour it into a saucepan, and stir over the fire for five minutes. Beat the yolks of five eggs with two tablespoonfuls of sugar, then mix them in with the milk and flour, and flavor the mixture with a small quantity of essence of vanilla. Beat the whites of five eggs well, and stir them into the above mixture when it is cold. Coat the inside of a mould with butter, ornament it with halves of dried cherries, and pour in the souffle; place a sheet of buttered paper on top, and tie a cloth over. Boil the souffle for an hour and a half, then remove the mould from the water, and in three or four minutes' time turn the souffle onto a hot dish, and serve at once.