Cheese Souffle

Ingredients

• 2 tablespoons butter
• 3 tablespoons flour
• 1/5 teaspoon red pepper
• 3 egg yolks
• 3 egg whites
• 1 cup milk
• 4 lb. grated cheese
• 1/2 teaspoon salt

Method

1. 1

   Melt butter in sauce pan.

2. 2

   Add flour, salt and pepper mixed and sifted.

3. 3

   Stir to smooth paste.

4. 4

   Add milk gradually, while stirring constantly.

5. 5

   Then add cheese.

6. 6

   When well blended remove from heat, add yolks of eggs, well beaten.

7. 7

   Fold in stiffly beaten egg whites.

8. 8

   Pour in buttered baking dish and bake in moderate oven 20 minutes.

Nutrition per serving

As published

This recipe was extracted from Favorite recipes (North Carolina, 1948) (1948) by Women's Guild Corinth Evangelical and Reformed Church (Hickory, North Carolina), page 13. The excerpt below is the record exactly as published.

CHEESE SOUFFLE 2 tablespoons butter 1/5 teaspoon red pepper 3 tablespoons flour 3 egg yolks % teaspoon salt 3 egg whites 1 cup milk 4 lb. grated cheese Melt butter in sauce pan. Add flour, salt and pepper mixed and sifted. Stir to smooth paste. Add milk gradually, while stirring constantly. Then add cheese. When well blended remove from heat, add yolks of eggs, well beaten. Fold in stiffly beaten egg whites. Pour in buttered baking dish and bake in moderate oven 20 minutes. Mrs. Alex Shuford WELCH RAREBIT 1 tablespoon butter 4 teaspoon mustard 3 lb. soft, mild cheese cut in small Few grains ‘of cayenne pieces 1/3 to & cup ale or lager beer % teaspoon salt 1 egg Put butter in chafing dish (or double. boiler) and when melted, add cheese and seasonings. As cheese melts, add beer gradually, while stir- ring constantly; then egg slightly beaten. Season and serve on toasted bread. A rarebit should be smooth and of creamy consistency, never stringy. If stringy, add one egg slightly beaten. Mrs. Bailey Patrick Compliments of BOB MARTIN‘S FANCY GROCERIES * 1019 - 14th Street Dial 2301 30 CORINTH GUILD rode) PECAN PIE 1 tablespoon butter 3 tablespoons cream 1 cup brown sugar 4 teaspoon vanilla 1 egg 2 cup pecans Cream butter, sugar, and beat eggs into this, and then add other in- gredients. Fill rich, unbaked pie crust and bake in moderate oven. Mrs. P. D. Hutchison PECAN PIE z cup granulated sugar 4 tablespoons butter 1 cup dark corn syrup , 1 teaspoon vanilla 3 eggs 1 cup broken pecan meats Cook sugar and syrup until mixture thickens. Beat eggs, add hot syrup slowly, beating constantly. Add butter, vanilla, and nuts. Pour into a pastry lined pie plate, bake in hot oven, 450 degrees for 10 min- utes then reduce temperature to a slow oven, 300 degrees, and continue baking for 35 minutes. Cool and serve in small pieces with or without whipped cream. Mrs. Fred Abernethy PECAN PIE % ; 2 eggs 1 teaspoon vanilla 1 cup sugar - 4% teaspoon salt 1 cup light corn syrup 1 cup pecans 2 tablespoons melted butter Beat eggs, add sugar, corn syrup, butter, vanilla, salt and pecans. Pour into unbaked 9” pastry shell. Bake in moderate oven, 350 degrees, 45 to 50 minutes. Mrs. Gertrude Yoder PECAN PIE 1 cup chopped pecans % teaspoon salt 1 cup dark Karo syrup 8 teaspoons shortening 2 cup granulated sugar 1 teaspoon vanilla 3 eggs Beat eggs, sugar, syrup, shortening and nuts. Blend well and pour into partly baked crust. Bake in moderate oven 325 degrees F. for 45 minutes. The nuts float on top forming a firm crust that will brown nicely if baked slowly. Mrs. T. M. Johnston "7 r+ og bo NHK DO CO ‘Nes acid bt 2a COOK BOOK | 31 PECAN PIE 3 eggs 1 tablespoon flour 1 cup brown sugar 2 tablespoons butter 4 cup white corn syrup 2 teaspoons vanilla % cup granulated sugar 2 teaspoon salt

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