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. | ½ teaspoonful of salt. |
| 2 cupfuls of milk. |
Melt the butter and cook the pepper thoroughly in it. Make a sauce out of the flour, milk and cheese; 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.
Cheese Soufflé
| 2 tablespoonfuls of butter. | A speck of cayenne. |
| 3 tablespoonfuls of flour. | ¼ cupful of grated cheese. |
| ½ cupful of milk (scalded). | 3 eggs. |
| ½ teaspoonful of salt. |
Melt the butter; add the flour and, when well mixed, add gradually the scalded milk. Then add salt, cayenne and cheese. Remove from the fire and add the yolks of the eggs, beaten until lemon colored. Cool the mixture and fold into it the whites of the eggs, beaten until stiff. Pour into a buttered baking dish and cook 20 minutes in a slow oven. Serve at once.
The proteid of this recipe is equal to that of half a pound of beef; the fuel value is equal to that of three-fourths of a pound.
Welsh Rabbit