Custard Soufflé

• 3 tablespoons butter.
• ¼ cup flour.
• 1 cup

Melt butter, add flour, and gradually hot milk; when well thickened, pour on to yolks of eggs beaten until thick and lemon colored, and mixed with sugar; cool, and cut and fold in whites of eggs beaten stiff and dry. Turn into buttered pudding-dish, and bake from thirty to thirty-five minutes in slow oven; take from oven and serve at once, if not served immediately it is sure to fall; serve wit