The Boston cooking-school cook book

by Fannie Merritt Farmer

Spanish Soufflé

¼ cup butter

½ cup stale bread crumbs

1 cup milk

2 tablespoons sugar

3 eggs

½ teaspoon vanilla

Melt butter, add crumbs, cook until slightly browned, stirring often; add milk and sugar, cook twenty minutes in double boiler; remove from fire, add unbeaten yolks of eggs, then cut and fold in whites of eggs beaten until stiff, and flavor. Bake same as Fruit Soufflé.