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Show -vm -w .W J By Margaret Sullavan ' Cheese Souffle ablespoonfuls flour. teaspoonful salt, .cupful milk. .teaspoonful paprika, 'isblespoonfuls butter. , cupful grated cheese, jupful corn (optional). ' "j flour with salt and paprika add to butter, which has been "ei Beat until mixture is : 0, Add milk and grated ;,se. Heat to boiling point, then slightly. Beat eggs separately, ig yolks to mixture first, then ahites, which must be beaten v stiff. (If corn is used, mix in re adding egg whites. (Pour jno a baking dish and place it pan of hot water. Bake scant i hour in a moderate oven and it immediately. Sen corn is used, the following e may be served with the it: Two slices onion cooked in tablespoonfuls butter until Hi. Remove from fire and after ig two tablespoonfuls flour one-quarter teaspoonful salt same of pepper, add to butter union and stir until smooth. , add one cupful tomatoes i have been strained. Stir un- comes to a boil and then immediately on souffle. Copyright. WNU Servlca. |