Cherry Soufflé Pudding.
1 cup prepared flour.
2 cups of milk.
5 eggs.
3 table-spoonfuls powdered sugar.
Bitter almond flavoring.
½ pound crystallized or glacé cherries.
A pinch of salt.
Scald the milk, and stir into it the flour, wet up with a cup of the milk. Boil one minute, stirring well up from the bottom of the farina-kettle; mix in the yolks beaten light with the sugar, flavor, and let it get perfectly cold. Then whip the whites until you can cut them with a knife, and beat, fast and hard, into the custard. Butter a mould thickly; strew with the cherries until the inside is pretty well covered; put in the mixture—leaving room for puffing—and boil for an hour and a half.
Dip into cold water; take it out and let it stand, after the lid is removed, a full minute, before turning it out.
Eat warm with wine, or lemon sauce.