The grated rind of a lemon.
Two ounces of semolina.
Three ounces of castor sugar.
A few grains of salt. (Sufficient for five or six.)
Thickly butter a china fireproof souffle case, tie a band of buttered foolscap paper round outside it, the paper to come two or three inches above the top of the case. Put the milk in a saucepan, bring it to the boil, sprinkle in the salt and semolina, and cook it over a slow fire until the mixture is thick and the semolina looks clear; then add the sugar, butter, and lemon-rind, mix all together, and let it cool slightly. Separate the yolks and whites of the eggs, stir the yolks into the mixture, beat the whites to a very stiff froth, and stir them very lightly in. Pour the mixture into the mould, lay a piece of buttered paper over the top, put the mould in a saucepan with boiling water to come half-way up the mould, and let it steam gently for about twenty minutes, or until it is well puffed up and feels spongy when pressed in the centre. Remove the band carefully, and serve the souffle at once, otherwise it will soon begin to sink. Cost, 8d. N.b.-this mixture may also be baked.