Cheese Souffle

1 cup White Sauce No.

Three 1 cup cheese i eggs

1 1/4 teaspoons salt

Add the cheese, which has been cut, ground or grated, to the hot white sauce, stirring until melted. Do not allow to boil, as a high temperature will cause the cheese to become "stringy." Remove from stove. Add salt to whites of eggs and beat until stiff. Drop unbeaten yolks into the cheese mixture, beat until well incorporated, then fold in gently the stiffly beaten whites. Turn into a well-greased casserole or glass baking dish, place in a pan of boiling water, and bake in a slow oven until souffle shrinks a trifle ( about thirty-five minutes). This shrinkage is the only dependable test. If souffle is allowed to bake longer it will be dry; if taken from the oven too soon, it will fall.

With cheese souffle serve tomatoes as a salad, a vegetable or sauce.

Peanut Souffle

1 cup White Sauce No.

Three 3 tablespoons peanut butter 1 cup ground peanuts

4 eggs

1 1/4 teaspoons salt

Serve with tomato sauce.

Suggestions For Other Souffles

Any kind of souffle may be made by substituting a cup of any cooked flavoring food for the cheese.

With Ham Souffle serve baked apples.

With Chicken Souffle serve apple-celery salad.

With Salmon or Tuna Souffle serve sliced cucumbers or a Hollandaise sauce.

Vegetable Souffle may be made from asparagus, turnips, carrots, onion or spinach.