Chocolate Souffle
½ cup sugar. ½ cup fine dry bread crumbs. 1 tablespoon flour. 1 tablespoon butter. 1½ squares unsweetened chocolate. ½ teaspoon salt. ¾ cup milk. 4 eggs. ½ teaspoon vanilla.
Mix the flour and butter, add the milk, and stir over heat until thickened. Melt the chocolate over steam, and add to the cream sauce, with the salt, bread crumbs, sugar, vanilla, and well beaten egg yolks. Beat well. Fold in the well beaten whites of the eggs. Pour into a greased 1½ quart pudding dish and bake in a slow oven (325°F.) for 1 hour, or until well set in the middle. Serve hot with the hard sauce ([page 9]).