Egg Soufflé, in Paper Cases.
Make a boiled custard of cream with half a pint of milk, yolks of two eggs, three table-spoonfuls of sugar, a heaping tea-spoonful of flour, a very little butter, salt, and a flavoring of vanilla, or any thing else, as preferred. When it has just thickened a little, take it off the fire, and let it partly cool. Add then two raw yolks of eggs and four whites beaten to a stiff froth. Butter the paper cases, fill them with this preparation, and bake them ten or fifteen minutes in a moderate oven.