Ham, Chicken Or Fish Souffle

2 tablespoons of butter or substitute.

2 tablespoons flour.

1 cup milk.

1/2 cup soft bread crumbs.

1 cup finely chopped ham or chicken or flaked fish.

1/2 teaspoon salt.

1/2 green pepper finely chopped (may be omitted). 3 eggs separated.

Melt butter, add flour, mix well and cook until frothy, then add milk and stir constantly until thickened. Add bread crumbs, ham, seasonings and well-beaten egg yolks. Remove from fire and fold in the stiffly beaten whites of eggs. Pile in a baking dish, set in pan of hot water and bake in a moderate oven about 30 minutes. Cooked vegetables, such as peas or asparagus tips, may also be added to these souffles. In that case put a layer of the souffle in the baking dish, then a layer of the vegetable, then souffle until all is used. Serve with a suitable sauce. This type of souffle may also be baked in a ring mold and the center filled with creamed vegetables. These combination dishes are very attractive for guest luncheons.

Potato Souffle

2 cups well seasoned hot mashed potatoes.

1 tablespoon butter.

3 eggs separated.

1 teaspoon parsley.

Few grains mace or nutmeg.

1/2 cup of grated cheese.

Melt butter in a saucepan, add mashed potatoes, seasonings and well beaten yolks; beat all together, then fold in the stiffly beaten egg whites. Bake in a rather quick oven. Cheese may be omitted. This souffle* is not so delicate, so can be baked without the hot water.

Asparagus Souffle

2 tablespoons butter. 2 tablespoons flour. 1/2 teaspoon salt. 1/2 cup of milk.

1 cup asparagus puree. 1/3 cup asparagus tips. 1/3 cup grated cheese. 3 eggs separated.

Melt the butter, add flour, mix until smooth, then cook until frothy, add milk and asparagus puree. Cook until thick, then add beaten egg yolks and cheese. Fold in the asparagus tips, and the whites of the stiffly beaten eggs. Pour into a baking dish or individual molds, set in a pan of hot water and bake in a moderate oven until firm.

Carrot Ring

One cup cooked carrots rubbed through a coarse sieve; 1/2 cup thick white sauce; 3 eggs, beaten separately; 1/2 teaspoon salt; 1/8 teaspoon pepper.

Combine carrots and white sauce; add seasonings. Beat eggs separately; add yolks, then fold in the stiffly beaten egg whites. Pour into a buttered ring mold; stand in pan of hot water and bake in a moderate oven until firm. Remove from pan of hot water and let stand two or three minutes, then turn out on a serving platter. Fill the center with creamed veal, fish or chicken. Any vegetable pulp may be used in the same manner, adding seasoning suitable to the particular vegetable.

Thick White Sauce

1/2 cup milk. 2 tablespoons butter or substitute.

2 tablespoons flour. 1/2 teaspoon salt.

Melt butter, remove from fire, add flour and stir until well blended. Set over fire, cook until frothy, then add cold milk and stir constantly until very thick. Add salt. Foundation sauce for souffles.