Show Give Vegetable Meals Balance With a Souffle A plain souffle Is quite nourishing nourish nourish- lag ing and yet not loo too heavy to for hot ot Served with wih a creamed il makes an excellent main relish for tor luncheon The 8 souffle uffe is not as ns hearty as ns asa asa a noodle or macaroni ring but is a no better beter source of- of protein and brings a a. balance e vegetable meal Into satisfactory A luncheon In which in the souffle with a n creamed d vegetable forms the tho main course would bo bc well wen rounded out ot curly It-curly endive bac bacon m dressing dressing- re graham bread and stuffed baked apples were were- cd served Do not not attempt to remove the souffle fr from m tb tho dish iri lri which it was baked baIted for or serving The vegetable vegetable vege vege- table in i Its sauce sauco must he bo served In a separate dish and the souffle served ser ed from the baking dish dish Creamed celery celer lima hima lma beans cauliflower or 01 green peppers are are nrc seasonable vegetables to servo serve ero with witha wIh a a. plain souffle Plain Souffle Two tablespoons butter buter 3 tablespoons tablespoons tablespoons table table- spoons flour 1 cup milk mik 2 1 teaspoon teaspoon tea tea- spoon spon eggs isalt mit 1 S teaspoon p pepper 3 3 Melt butt butter stir str In flour and wh when n bubbling and perfectly blended blend blend- ed slowly add milk mIk stirring con con- anty Add salt sa t and pepper and cook until nt perfectly smooth Remove Re Ro- move from fire and be beat beat- beatin t in yolks yolk of ot eggs one at ta a time F Fold ld In Iri in whites of eggs eggs' beaten and md dry dy on with a wre Ire whisk r Turn into a well buttered baking dish and nod in a pan of at h hot t. t wa wa- ter Cover with b buttered paper arid ard bake 30 30 minutes in InI At oven When W i firm to the this 1 t to tu u souffle Is done done Ser Servo at tP I NEA |