1½ cups grated sharp Cheddar
1 cup cream of mushroom soup
Paprika, to taste
Salt
2 egg yolks, well beaten
2 egg whites, beaten stiff
2 tablespoons chopped, cooked bacon
2 tablespoons sliced, blanched almonds
Heat cheese with soup and paprika, adding the cheese gradually and stirring until smooth. Add salt and thicken the sauce with egg yolks, still stirring steadily, and finally fold in the whites. Sprinkle with bacon and almonds and bake until golden brown and puffed high (about 1 hour).
Cheese-Potato Soufflé (Potato Puff)
6 potatoes
2 onions
1 tablespoon butter or margarine
1 cup hot milk
¾ cup grated Cheddar cheese
1 teaspoon salt
A dash of pepper
2 egg yolks, well beaten
2 egg whites, beaten stiff
¼ cup grated Cheddar cheese
Cook potatoes and onions together until tender and put through a ricer. Mix with all the other ingredients except the egg whites and the Cheddar. Fold in the egg whites, mix thoroughly and pour into a buttered baking dish. Sprinkle the ¼ cup of Cheddar on
top and bake in moderate oven about ½ hour, until golden-brown and well puffed. Serve instantly.
Variations of this popular Soufflé leave out the onion and simplify matters by using 2 cups of mashed potatoes. Sometimes 1 tablespoon of catsup and another of minced parsley is added to the mixture. Or onion juice alone, to take the place of the cooked onions—about a tablespoon, full or scant.
The English, in concocting such a Potato Puff or Soufflé, are inclined to make it extra peppery, as they do most of their Cheese Soufflés, with not only "a dust of black pepper" but "as much cayenne as may be stood on the face of a sixpence."