(J. Gouffe.)

Put in a three-quart saucepan one quart of milk, keeping little of it out to mix with six ounces of flour; when smooth stir the flour into the milk; keep on stirring till it boils, when take it off the fire at once; put in six ounces of sugar, two teaspoonfuls of vanilla powder or extract, and a pinch of salt; break six eggs, add the yolks to the paste, one at a time, beating it well; beat the whites very stiff, and add them very gently to the rest; if quickly done, the whites go to liquid, and the paste becomes too wet.

Bake for twenty minutes in a buttered pan.