Cheese Soufflé

Cheese Soufflé

Ingredients:
3 tablespoons flour
1/4 cup grated Old

Directions:
English or Young
America cheese
1/2 cup scalded
milk
1/2 teaspoon salt
Yolks 3 eggs
Whites 3 eggs
Melt butter, add flour, and when well−mixed add gradually scalded milk. Then add salt,
cayenne, and cheese. Remove from fire; add yolks of eggs beaten until lemon−colored. Cool
mixture, and cut and fold in whites of eggs beaten until stiff and dry. Pour into a buttered
baking−dish, and bake twenty minutes in a slow oven. Serve at once.
121
Ramequins Soufflés
Bake Cheese Soufflé mixture in ramequin dishes. Serve for a course in a dinner.
122
Cheese Balls
11/2 cups grated mild
cheese
Few grains
cayenne
1 tablespoon flour
Whites 3 eggs
1/4 teaspoon salt
Cracker dust
Mix cheese with flour and seasonings. Beat whites of eggs until stiff, and add to first mixture.
Shape in small balls, roll in cracker dust, fry in deep fat, and drain on brown paper. Serve with
salad course.
Chapter XXII − ENTRÉES 430
The 1918 Fanny Farmer Cookbook
123
Compote of Rice with Peaches
Wash two−thirds cup rice, add one cup boiling water, and steam until rice has absorbed water;
then add one and one−third cups hot milk, one teaspoon salt, and one−fourth cup sugar. Cook
until rice is soft. Turn into a slightly buttered round shallow mould. When shaped, remove
from
mould to serving dish, and arrange on top sections of cooked peaches drained from their syrup
and dipped in macaroon dust. Garnish between sections with candied cherries and angelica
cut
in leaf−shapes. Angelica may be softened by dipping in hot water. Color peach syrup with