A Plain Soufle. Recipe

Mix well together six ounces of rice-flour, arrowroot, or _tous les
mois_, with half a pint of milk flavoured with essence of almond
and lemon peel, or orange-flour water, let it thicken over the fire,
stirring to keep it smooth, sweeten with white sugar, add the beaten
yolks of five eggs, proceed as in the last receipt, adding the whisked
whites at the moment of placing the souflé into the oven; if
there happen to be no souflé dish, a cake-tin may make a tolerable
substitute, a paper fringed should then line the tin and a napkin
should be twisted round it when brought to table.

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