GOOSEBERRY SOUFFLÉ

3 pints of gooseberries
castor sugar to taste
1/2 pint of milk
4 eggs

Stew the gooseberries with 1/2 a teacupful of water until quite soft, adding sugar to taste; rub the fruit through a coarse sieve and place it into a pie-dish; beat the yolks of the eggs well, mix them with the milk previously heated, and pour them over the gooseberries, mixing all well. Bake the mixture in a moderate oven until set; meanwhile beat the whites of the eggs to a stiff froth, adding a little castor sugar, lay this over the soufflé‚ a few minutes before it is quite done, let it set in the oven, and serve quickly.