Cheese and its economical uses in the diet

by C. F. Langworthy; Caroline Louisa Hunt

Corn and Cheese Soufflé.

1 tablespoonful of butter.	1 cupful of chopped corn.
1 tablespoonful of chopped green pepper.	1 cupful of grated cheese.
¼ cupful of flour.	3 eggs.
2 cupfuls of milk.	½ teaspoonful of salt.

Melt the butter and cook the pepper thoroughly in it. Make a sauce out of the flour, milk, and cheese (see p. [23]); add the corn, cheese, yolks, and seasoning; cut and fold in the whites beaten stiffly; turn into a buttered baking dish and bake in a moderate oven 30 minutes.

Made with skimmed milk and without butter, this dish has a food value slightly in excess of a pound of beef and a pound of potatoes. Calculated cost (see p. [23]), about 20 cents.