. The Century cook book : with a new supplement of one hundred receipts of especial excellence. 2 tablespoonfuls of butter. 2 tablespoonfuls of floiir. J teaspoonful of salt. 3 tablespoonfuls of sugar. 1 teaspoonful of vanilla. 4 eggs. Put the milk into a double boiler with the salt; when it isscalded add the butter ^d flour, which have been rubbed to-gether. Stir for ten minutes to cook the flour and form asmooth paste; then turn it onto the yolks of the eggs, which,with the sugar added, have been beaten to a cream. Mix thor-oughly, flavor, and set away to cool; rub a little butter overthe to
. The Century cook book : with a new supplement of one hundred receipts of especial excellence. 2 tablespoonfuls of butter. 2 tablespoonfuls of floiir. J teaspoonful of salt. 3 tablespoonfuls of sugar. 1 teaspoonful of vanilla. 4 eggs. Put the milk into a double boiler with the salt; when it isscalded add the butter ^d flour, which have been rubbed to-gether. Stir for ten minutes to cook the flour and form asmooth paste; then turn it onto the yolks of the eggs, which,with the sugar added, have been beaten to a cream. Mix thor-oughly, flavor, and set away to cool; rub a little butter overthe top, so that no crust will form. Just before time to serve,fold into sit lightly the whites of the eggs, which have beenbeaten to a stiff froth. Turn it into a buttered pudding-dishand bake in a moderate oven for thirty to forty minutes; or, putthe mixture into buttered paper cases, filling them one half full,and bake ten to fifteen minutes. Serve with the soufl6 foamysauce (page 445). This soufle may be varied by using differentflavors; also by putting a layer of crushed fruit in the bottom. FVDDING MOLDS.
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