Cherry Soufflé.
2 cups of milk; 1 cup of prepared flour; 5 eggs; 4 tablespoonfuls sugar; 1 teaspoonful bitter almond flavoring; 1 cup of stoned cherries, dredged with flour; a pinch of salt.
Scald the milk and pour it—a little at a time—upon the flour, stirring constantly, to a smooth batter. Return to the custard kettle, and stir until thick as hasty pudding. Pour, still hot, upon the yolks beaten up with the sugar. Whip up thoroughly and let it cool. Whisk the whites very stiff and beat rapidly into the cold paste. Butter a mould, line thickly with the dredged cherries, and put in the mixture, carefully, not to disturb the cherries, which should stick to the buttered sides. Allow room for swelling in the mould. Put on the top, set in a pot of boiling water, and cook for an hour and a half. Dip into cold water, and turn out upon a hot dish. Eat soon, with a good pudding sauce.
Second Week. Thursday.