Show c Ballet Dancers Suggest I Some S Souffles f I By MRS GAYNOR MADDOX Up in New Hampshire there P a ballet camp where the sprin ln and leaping young damsels b j largely on souffles Miriam Winslow concert dane dan er explains why she gives her acts active pupils such a light and and airy de They need energy plus a sense r lightness ss Souffles provide and calories and are easily dl diges d. d And the girls thrive on them Here are a few of her rhythm and fleet footed souffles Cheese Souffle e Serves 4 Three tablespoons butter 2 tab vou spoons flour cup milk few gr 1 lr cayenne 4 J teaspoon paprika teaspoon salt J 4 cup Arneri American cheese J 4 eggs I Put the butter and flour into I double boiler moiler Stir until well wen ini Then add milk seasoning and cheese Let the whole mixture coa cook slowly until it becomes smooth a and creamy Remove from the fire an and add the yolks of the eggs well weli beat beat 1 en Let the mixture cool j Then add the whites of the eig e a beaten very stiff Pour into a but baking dish and bake for i 1 minutes in a moderate oven d dp f grees F. F Serve immediately for fg a souffle falls very quickly Salmon Souffle e Serves 2 One cup cooked salmon tea spoon lemon juice J i cup crea cream sauce 2 eggs pepper and salt fin taste 1 I. teaspoon sauce m Put the salmon through a me meat MONDAYS MONDAY'S MENU Breakfast Orance juice bacon blueberry muffins cur cof fee milk Luncheon Salmon Saimon souffle melba toast tomato sal sala spiced fruit bars tea milk Dinner Creamed chicken hash cornmeal pancakes current current cur- cur current rent jelly garden salad bow apricot souffle coffee milk I grinder Add the cream sauce Then the yolk of the egg well beaten and aad the seasoning Beat the whites white c ol of the eggs very stiff and stir them then In tf slowly Pour into a a. buttered soufflet souffle t I dish Set the dish in hot water and bake in a moderate oven degrees de de- degrees de- de 1 I grees F. F for 15 minutes Serve im mediately t S I Apricot Souffle Serves 4 I Five eggs 4 tablespoons powdered powdered pow pow-j dered sugar 1 cup dried dried apricots 1 1 V VI I I tablespoon vanilla flavoring 1 pinch t. t r of salt I II r I Soak the apricots overnight Boil Ii I- I I i until very tender Press the p pulp p I through a fine sieve Separate the tie r yolks of the eggs Add the sugar lugar ti vanilla and salt to them Beat very stiff Beat the whites of the e ergs eggs s stiff enough to stand alone Add JI them to the yolks and beat them to- to gether Then add in the apricot sprInt pulp j Heat the dish the souffle is to tota tok be baked in Pour in the mixture Setin St Set Stin in a pan pan pan-of of hot water Bake in Ian I moderate oven degrees F. F f fi MH r. r five minutes The souffle must b be eaten at once or it will fall Serre Seil Servy with wh whipped cream |