Required: A quarter of a pint of milk. A quarter of a pint of cream. Three yolks of eggs. One teaspoonful of cornflour. Vanilla. A dust of powdered cinnamon.

Put the milk and cream into a clean saucepan, and bring it to the boil. Mix the cornflour smoothly and thinly with a little drop of cold milk. Pour it in and bring to the boil, stirring all the time.

Have the yolks ready beaten. Let the milk and cream cool a little, pour in the yolks, and stir over a slow fire for a few minutes to cook the eggs, but on no account let the mixture boil. Add a few drops of vanilla.

Well butter a plated or fireproof souffle-dish, and pour in the mixture. Sprinkle a little cinnamon over the top, put into a quick oven to brown slightly, and serve at once. The top may be browned with a salamander instead of in the oven.

Cost, 10d.