Show baked vegetable omelet or souffle good dish prepared by the united states Dep department artmen t of agriculture drain cooked ve vegetables eatables peas beans soy beans cow coi peas carrots spinach or any preferred vegetables to make one cupful of thick vegetable pulp when nhen mashed or put through sieve slake make a thick sauce by blending one fourth cupful of fat with one fourth cupful of flour and adding one cupful of liquid which may be or skim milk cream meat stock or the water in which vegetables have been cooked beat three egg yolks and combine with nith the sauce and vegetable pulp add seasoning of salt pepper onion juice and one of the following finely chopped parsley chives ham one eighth teaspoonful curry powder bacon used in the making of sauce gives fives a good flavor beat the three egg whites whiles till very stiff fold into the souffle mixture and bake in a buttered baking dish in a slow oven until firm other vegetables maybe may be served around the souffle |