The 1918 Fanny Farmer Cookbook

Mix first five ingredients, add yolks of eggs beaten until lemon−colored. Cut and fold in

of eggs beaten until stiff. Pour in a buttered baking−dish, and bake twenty minutes in a

whites

moderate

oven.

Cheese Soufflé

tablespoons

butter

Few grains cayenne

tablespoons flour

/4 cup grated Old

English or Young

America cheese

/2 cup scalded

milk

/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.

Ramequins Soufflés

Bake Cheese Soufflé mixture in ramequin dishes. Serve for a course in a dinner.

Cheese Balls

1/2 cups grated mild

cheese

Few grains

cayenne

tablespoon flour

Whites 3 eggs

/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