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Souffle Au Maraschino

Place in a saucepan half ounce sifted flour and one gill cold milk; sharply whisk for five minutes, then add half ounce butter, two ounces powdered sugar and two tablespoons of Maraschino. Set the pan on a moderate fire and slowly boil for five minutes, constantly stirring meanwhile. Remove from the fire, break in five egg yolks, one by one, constantly stirring while doing so, then let get cold.

Beat up to a stiff froth the whites of the five eggs and add them to the preparation, carefully mixing for one minute. Lightly butter a souffle dish. Pour the preparation into it; dredge a tablespoon powdered sugar over all. Set in the oven to bake for twenty minutes. Remove and immediately serve.