2 tablespoonfuls of butter. 1/2 cup of tomato purée. 2 tablespoonfuls of flour. 1 cup, or 4 ounces of grated cheese. 1/4 teaspoonful, each, of salt, soda 3 eggs, and paprika.

Make a sauce of the butter, flour, soda, seasoning, and purée; let boil five minutes, then add the grated cheese and the yolks of the eggs, and lastly fold in the whites of the eggs beaten dry. Bake in a buttered soufflé dish until well puffed and delicately colored, about twenty-five minutes. Let the dish stand in hot water. Serve as soon as removed from the oven. This dish is more conveniently served when it is baked in individual china dishes or in paper cases. The latter should be oiled and dried in the oven, before filling. In individual portions ten to fifteen minutes' baking is needed. (See Soufflés.)

Bread And Cheese Croutons

Cut bread in rounds, diamonds, or other shapes, and half an inch thick; spread lightly with butter, then cover with a very fine shaving of American factory cheese, dust with paprika and set in the oven just long enough to melt the cheese. The cheese should not be brown. The bread may be sautéd in butter, before being covered with cheese, if preferred.