Evening Republican, Volume 18, Number 183, Rensselaer, Jasper County, 5 August 1914 — Cheese Souffle. [ARTICLE]

Cheese Souffle.

Cook together in a saucepan two tablespoonfuTs each of butter and floiir; and when they are- blended pour upon them a half pint of milk. Stir to a smooth white sauce and stir into this eight tablespoonfuls of grated cheese, a saltspoonful of salt, a pinch of baking soda and a dash of paprika, Have ready four eggs, whites and yolks beaten separately. Remove the cheese mixture from the fire and gradually beat Into It the yolks of the eggs; last of all fold in lightly the stiffened whites. Turn the mixture into a greased, pudding dish and bake In a steady, oven to a golden brown. Serve immediately.