OCR Text |
Show PUMPKIN SOUFFLE ! One cupful of milk, ono tablespoon-, ful of butter, one-quarter teaspoouful; of salt, one-eighth tea3pconful of pep-! per, three-quarters cupful of pumpkin, , three-quarters cupful of fine crumbs, three egg yolks and three egg whites. ! Heat tho butter In the milk until it! melts. Add tho seasonings, pumpkin, i crumbs and the egg yolks, well beat- en. Then fold In the stiffly beaten egg' whites; pour Into a greased baking dish and bake for forty minutes in a moderate oven. oo- |