CHOCOLATE SOUFFLE'

Half a pint of milk, two ounces of Walter Baker & Co.'s Chocolate, three tablespoonfuls
of sugar, one rounding tablespoonful of butter, two tablespoonfuls of flour, four eggs.

Put the milk in the double-boiler, and place on the fire. Beat the butter to a soft
cream, and beat the flour into it. Gradually pour the hot milk on this, stirring all the
time. Return to the fire and cook for six minutes.

Put the shaved chocolate, sugar, and two tablespoonfuls of water in a small pan
over a hot fire, and stir until smooth and glossy. Stir this into the mixture in the
double-boiler.

Take from the fire and add the yolks of the eggs, well beaten; then set away to cool.
When cool add the whites of the eggs, beaten to a stiff froth.

Pour the batter into a well-buttered earthen dish that will hold about a quart, and
cook in a moderate oven for twenty-two minutes. Serve immediately with vanilla cream sauce
.