Routine: Prepare souffle and put to bake. Prepare string beans and cook. Make eggplant sticks. Make sauce for cakes. Finish preparing beans. Saute the eggplant.

Cheese Souffle

3 tablespoons flour 3 tablespoons butter 1 cup milk 1/2 teaspoon salt

Dash of pepper

1 cup grated cheese

3 egg yolks

3 egg whites, beaten stiff

Melt the butter and stir in the flour and seasonings. Add the milk and make into a thick white sauce, stirring constantly. Add the cheese and egg yolks and stir until the cheese is melted and the yolks are set. Fold in the beaten egg whites, pour into a greased baking dish and place in a pan containing one half inch of hot water. Bake in a moderate oven (350º) for thirty minutes or until egg white is set. Serve at once as it begins to fall as soon as it is removed from the oven.

Hot String Bean Salad

1 pound string beans 2 slices of bacon

1 tablespoon minced onion 1/3 cup weak vinegar

Slice beans lengthwise and set to boil in salted water. When tender, remove from the fire and drain. Sprinkle the onion over the beans.

Crisp two slices of bacon which have been cut into half inch lengths. Skim out of the fat and toss over the hot beans. Pour the vinegar into the fat being careful that it does not boil up too quickly at first. Pour hot mixture over the beans.

Eggplant Sticks

12 eggplant sticks 1 egg

Bread crumbs salt

Fat

Peel and cut eggplant crosswise into one half inch thick slices. Cut each slice into sticks one inch wide. Dip into the beaten egg and then into the crumbs. Saute on all sides in hot fat. When golden brown, lay on paper toweling to absorb excess fat and serve.

Hot Fruit Sauce

1 cup canned fruit juice 1 teaspoon lemon juice

1 tablespoon cornstarch

Blend cornstarch with two tablespoons of fruit juice. Heat balance of fruit juice, add cornstarch mixture and cook until thick and clear. Serve hot on cup cakes.