Vegetable Soufflé
¼ cup butter
¼ cup flour
⅓ cup cream
⅓ cup water in which vegetables were cooked
1 cup cooked vegetables rubbed through a sieve,—carrots, turnips, or onions
Yolks 3 eggs
Whites 3 eggs
Salt and pepper
Melt butter, add flour, and pour on gradually cream and water; add vegetable, yolks of eggs beaten until thick and lemon-colored, and fold in whites of eggs beaten until stiff; then add seasonings. Turn in a buttered baking-dish and bake in a slow oven.