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Vanilla Souffle

Beat together the yolks of three eggs and one teacupful each of flour and sugar. When well incorporated stir in gradually one pint of fresh milk, and strain it through a fine hair-sieve into a saucepan. Put about one ounce of butter, a piece of stick of vanilla, and a little salt in with the other ingredients, and stir them over a very slow fire until thick; then move it to the side and continue stirring for a few minutes longer. Remove the vanilla from the mixture, allow it to cool a little, then mix with it the beaten yolks of five eggs, and a small lump of butter, and last of all the well-whisked whites of half a dozen eggs. Make some small paper cases in the shape of a long square, butter them and nearly fill them with the mixture, which should be sufficient in quantity to fill eight cases. Place the souffles in a slow oven, and bake them for eighteen minutes. Serve the moment they are done.