Show T J i 1111 d tn e 77 mt t 1 t J- J By Bv l no J. J i f ltV Margaret 7 Sullavan Cheese Souffle 2 tablespoonfuls flour 74 teaspoonful salt k cupful milk 3 eggs teaspoonful paprika 2 tablespoonfuls butter Ir k 14 2 cupful grated cheese 1 cupful corn optional Mix flour with salt snIt and paprika and add to butter wl which ch has been melted Beat until mixture is smooth Add milk and grated cheese Heat to boiling point then cool slightly Beat eggs separately adding yolks to mixture first then the whites which must be beaten ver very stiff If corn is used mix in before adding adding- egg wl whites tes Pour all aL into a baking dish and place it itin itin in pan of hot water Bake scant half hour in a moderate oven and I serve immediately When corn is used the following sauce may be served with the souffle Two slices onion cooked in two tablespoonfuls butter until brown Remove from fire and after mixing two 1 tablespoonfuls flour with quarter one-quarter teaspoonful salt and same of pepper ad add to butter and onion and stir until smooth Last add one cupful tomatoes wl which ch have been strained Stir until un un- 0 til ill it comes to a boil and then serve immediately on souffle Service |