Vanilla Soufflé
2 ozs. potato flour (or fine flour)
2 table-spoons powdered sugar
1 tea-cup milk or cream
4 eggs
1 tea-spoon vanilla
2 table-spoons butter
Mix the flour, sugar and milk to a perfectly smooth paste and stir over the fire until the flour is cooked (the mixture should boil for at least five minutes). Add the butter whilst boiling. Strain and set aside to cool. Beat the yolks till creamy. Beat them together with the milk, etc. Add the flavouring. Beat in the whites, whipped to a stiff froth, very lightly. Bake in buttered soufflé dish in a moderate oven for twenty-five minutes.
This soufflé may be flavoured with the syrup of preserved ginger, one table-spoon of maraschino, the juice and grated rind of a lemon, or with orange flower water.