Custard Souffle

Custard Souffle

1 Cup Milk.       4 Eggs.      2 Tablespoonfuls Butter.    2 Tablespoonfuls of Sugar.
2 Tablespoonfuls of Flour.       1 Tablespoonful Vanilla.

Boil the milk. Blend the butter and the flour nicely, and add to the boiling milk. Stir constantly over the fire for ten minutes. Beat the yolks of the eggs and the sugar together, and add these to the milk. Then set the mixture to cool. When cool, beat the whites of the eggs to a stiff froth, and add to the mixture. Turn into a buttered baking dish, and bake in a quick oven for twenty minutes. Serve with Cream Sauce, while hot, otherwise it will fall