Ingredients. - Four eggs. One and one-quarter ounce of butter. A dessertspoonful of sugar. One ounce of flour. Half a teaspoonful of essence of vanilla. Salt. One gill of milk.

Ingredients (for Wine-Sauce).-One ounce of sugar. One tablespoonful of jam. Wineglassful of sherry. Half a teaspoonful of lemon-juice.

Ingredients (for Custard-Sauce).-One egg. Sugar, and six drops of vanilla. One gill of milk.

Time required, about three-quarters of an hour.

To make a Steamed Vanilla Souffle Pudding:

1. Prepare the tin for the souffle pudding-thus:

2. Take a pint-and-a-half tin and butter it well inside, using your fingers for the purpose.

3. Fold a piece of paper so as to make a band round the tin, allowing about two inches of paper to stand up above the tin.

4. Butter the part of paper above the tin with a knife.

5. Put the paper round the outside of the tin, and tie it on with a string.

6. Take a stewpan and just melt one ounce of butter in it over the fire.

7. Take the stewpan off the fire and stand it on a piece of paper on the table.

8. Add one ounce of flour to the melted butter, and mix them both well together.

9. Then add rather more than a dessertspoonful of powdered sugar.

10. Add one gill of milk.

11. Put the stewpan on the fire, and stir smoothly with a wooden spoon until it thickens.

12. Then take the stewpan off the fire again.

13. Add to the mixture the yolks of three eggs, one at a time, and beat all well together.

14. Take the three whites and put them in a basin, with one more white to make four, adding half a salt-spoonful of salt, and then whip the whites quite stiff.

15. Add the whites to the above mixture, and stir it lightly.

16. Now add the flavoring-half a teaspoonful of vanilla essence.

N. B. - If the essence is very strong, or the bottle newly opened, so much is not required.

17. Mix all together, and pour it into the buttered tin.

18. Have ready a saucepan half filled with hot water, and put it on the fire to boil.

19. When the water boils, stand the tin in it, but be careful that the water does not reach the paper round the tin, for it is only the steam which cooks the pudding.

20. Move the saucepan to the side of the fire, and let the pudding steam from twenty to thirty minutes.

21. Watch it, not letting the water boil too fast, or the saucepan will get dry and the pudding will burn.

22. When it is sufficiently steamed, take the mould out of the saucepan of water.

N. B. - To test if the pudding is done, touch the centre of it with your finger; it should feel firm.

23. Shake the tin and turn the souffle pudding out on a hot dish, and pour the sauce round it, which you must prepare while the souffle is being steamed.

N. B. - If a baked vanilla souffle pudding is required, put the tin in a quick oven (the heat should be 240°) to bake for half an hour, instead of putting it in the boiling water. No sauce is then wanted.

To make the Sauce for the Steamed Vanilla Souffle Pudding:

For Wine-Sauce:

1. Take a small saucepan and put in it one ounce of loaf sugar and one gill of cold water.

2. Put the saucepan on the fire and stir the sugar and water with a spoon, until the sugar has quite melted and it has become a smooth syrup, reduced in quantity.

3. Put into it a tablespoonful of apricot jam.

4. Stir it all together over the fire, to melt the jam.

5. Add a wineglassful of sherry and a few drops of lemon-juice, and stir it all again.

6. Take the stewpan off the fire, and pour the sauce round the souffle pudding.

N. B. - Pour the sauce around very carefully, so as not to drop any of it on the side of the pudding.

You can make a Custard-Sauce, if preferred-thus:

1. Break a whole egg in a basin and whip it well.

2. Add half a teaspoonful of pounded sugar.

3. Add one gill of milk and six drops of vanilla essence.

4. Pour all the mixture into a jug or gallipot.

5. Get a large saucepan of hot water and put it on the fire.

6. Stand the gallipot in the saucepan of hot water.

N. B. - The water must only come half-way up the gallipot.

7. Stir the mixture in the gallipot with a wooden spoon.

8. As soon as the mixture has thickened, take the gallipot out of the saucepan.

9. Pour the custard round the souffle pudding.