CHEESE SOUFFLÉ
Stands up and stays up as hundreds of homemakers have discovered! (Pictured on [inside of back cover].)
¼ cup Bisquick ½ tsp. dry mustard 1 cup milk 1 cup grated cheese 3 eggs, separated ¼ tsp. cream of tartar
Heat oven to 350° (mod.). Mix Bisquick, mustard in saucepan. Add small amount of milk to make paste, then rest of milk gradually. Bring to boil; boil 1 min., stirring constantly. Stir in cheese; take from heat. Stir into slightly beaten egg yolks. Beat egg whites and cream of tartar until stiff enough to hold soft peaks. Fold into cheese mixture. Bake in ungreased 1½-qt. baking dish, set in pan of hot water, 50 to 60 min. or until silver knife inserted near center comes out clean. 4 to 6 servings.
SALMON, TUNA, OR CHICKEN SOUFFLÉ
Try 1 cup salmon or tuna, or 1½ cups cut-up cooked chicken, in place of cheese. Add 1 tbsp. lemon juice, 1 tsp. grated onion.
ASPARAGUS SHORTCAKE
Make 6 individual shortcakes (see directions for Fruit Shortcake, [p. 3]). Split, butter, and put together with asparagus spears. Pour hot Cheese Sauce ([p. 16]) over top. Garnish with crisp bacon strip or sprig of parsley. 6 servings.
When Tomatoes are Ripe: Substitute a slice of fresh tomato for the asparagus.
STRAWBERRY GLACÉ SHORT PIE
An elegant filling for a glamorous crust. (Pictured on [cover].)
1 qt. strawberries 1 cup water 1 cup sugar 3 tbsp. cornstarch
Wash, drain, and hull strawberries. For glaze, simmer 1 cup of the berries with ⅔ cup water until berries start to break up (about 3 min.). Blend sugar, cornstarch, remaining ⅓ cup water; stir into boiling mixture. Boil 1 min., stirring constantly. Cool. Pour remaining 3 cups of berries into baked Short Pie ([p. 8]). Cover with glaze. Refrigerate until firm ... about 2 hr. Top with whipped cream or ice cream.