Lemon Soufflé Pudding.
1 heaping cup of prepared flour.
2 cups of rich milk.
½ cup of butter.
Juice of 1 lemon and half the grated peel.
4 table-spoonfuls of sugar.
5 eggs—whites and yolks beaten separately and very light.
Chop the butter into the flour. Scald the milk and stir into it while still over the fire, the flour and butter. When it begins to thicken, add it, gradually, to the beaten yolks and sugar. Beat all up well and turn out to cool in a broad dish. It should be cold when you whip in the stiffened whites. Butter a mould; pour in the mixture, leaving abundance of room for the soufflé to earn its name—and steam one hour and a half, keeping the water under the steamer at a fast, hard boil.
When done, dip it into cold water for an instant, let it stand one minute, after you take it out of this, and turn out upon a hot dish.
Eat with brandy sauce.