Salt Lake Telegram | 1941-02-27 | Page 10 | Facts on Foods:

Facts on Foods To ToMake Mal Make e p Souffles By META GIVEN Souffles are so airy and puffy and dainty that they look as though they would be hard to tomake tomake tomake make and a good many expert souffle makers would like to tomake tomake make snake us think so But as a matter of fact few dishes are easier to make well than a souffle souffle souffle and practically none are arc pleasanter to eat Sal Salmon on Souffle One-fourth One cup butter 6 ta tablespoons tablespoons tablespoons ta- ta flour 1 Itt Ph teaspoons salt 2 cups milk 4 eggs separated separated separated sepa sepa- rated 1 pound 1 tin pink salmon Melt butter in top of double boiler blend in flour add salt and milk and cook over direct heat stirring constantly until sauce boils and thickens Beat egg yolks until light and slowly stir in the hot sauce Have the salmon drained and flaked with the skin and bones removed and stir salmon into sauce Beat egg whites until stiff and fold lightly but thoroughly into the mixture Turn into a buttered six-cup six casserole and bake in ina a moderate oven to degrees de- de grees F F. for one hour or until well browned Serve immedi immedi- tely Makes five servings servings- MENUS FOR FRIDAY Breakfast Grapefruit halves 3 grapefruit grapefruit grapefruit grape grape- fruit poached eggs 5 eggs on toast 10 slices bread butter butter butter but but- ter coffee 4 tablespoons cocoa 1 l' l h tablespoons cocoa 3 cups milk sugar Luncheon Cauliflower with cheese sauce 1 head cauliflower 2 cups white sauce made with evaporated evaporated evaporated rated milk 1 h cup grated sharp cheese baking powder biscuits biscuits bis bis- cults 2 cups flour 4 tablespoons tablespoons tablespoons table table- spoons baking powder 4 teaspoon teaspoon teaspoon tea- tea spoon salt 3 1 cup shortening 3 2 cup milk honey h 4 cup pear salad No 1 tin pear halves lettuce French dressIng dressing dress dress- ing tea 2 teaspoons milk for children Dinner Salmon souffle see recipe above buttered parsley potatoes potatoes potatoes pota pota- toes 2 pounds potatoes butter chopped parsley buttered spinach spinach spinach spin spin- ach 1 14 Ph pounds spinach butter butter butter but but- ter bread and butter 10 slices whole wheat bread butter ap apple apple apple ap- ap crumble pudding 3 1 cup flour cup brown sugar 3 1 cup butter and shortening 4 cups sliced tart apples coffee 4 tablespoons milk for chil chil- dren Cost for day about