One-half pint of milk, one-quarter cup of sugar, one-quarter cup of flour, one-quarter cup of butter, four eggs, one teaspoonful of vanilla. Put the milk into a double boiler over the fire. Melt the butter, add the flour and mix well, add to the scalded milk and stir until thick and smooth. Beat the yolks of the eggs, add the sugar and beat again until creamy; add the vanilla and stir into the mixture in double boiler. Remove from the fire. Beat the whites until very stiff, add them very carefully and gradually to the hot mixture; turn into a buttered pudding dish and bake in a rather slow oven for about one-half hour. Serve immediately, as all souffles fall soon after taking from the oven. Serve with vanilla sauce.