RATAFIA SOUFFLÉ

6 eggs
2 oz. of Allinson fine wheatmeal
2 oz. of butter
2 oz. of castor sugar
the grated rind of 1/2 lemon
1/2 pint of milk
3 oz. of ratafias

Melt the butter in a saucepan, stir in the flour, mix well, and then add the milk, stirring all until the mixture is quite smooth and thick and comes away from the sides of the saucepan. Let it cool a little, then stir in the yolks of the eggs well beaten, the lemon rind, the sugar, and lastly, the whites of the eggs whipped to a stiff froth. Turn the mixture into a buttered pie-dish or cake tin, with alternate layers of ratafias. Bake from 1/2 an hour to 3/4 of an hour in a moderately hot oven, and serve immediately with stewed fruit.