Cheese Souffle

Ingredients

• 2 tablespoons of butter
• 2 tablespoons of flour
• 14 cup milk
• 1 cup good cream cheese grated
• beaten yolks of 3 eggs
• whites of eggs beaten to a stiff froth

Method

1. 1

   Make a thick white sauce with butter, flour, and milk.

2. 2

   Add cream cheese and heat until smooth.

3. 3

   Stir in beaten yolks, cool, then fold in beaten egg whites.

4. 4

   Pour into a baking dish and bake for 20 minutes.

Nutrition per serving

As published

This recipe was extracted from The Carbon County cook book (1926), page 32. The excerpt below is the record exactly as published.

Cheese Souffle. Make a thick white sauce of 2 tablespoons each of butter and flour and 14 cup milk, salt and pepper. Add 1 cup good cream cheese grated. Draw to back of stove and heat un- til smooth, add beaten yolks of 3 eggs, cook a minute longer and set aside to cool. 20 minutes before serving add whites of eggs beaten to a stiff froth, pour into a baking dish, bake 20 minutes and serve promptly. MRS. SULLIVAN. Recipe For Corning Beef. 7 gallons water, 7 lbs. salt, 1 oz. saltpeter, 1 tablespoon ground pepper, 100 lbs beef. Pack meat in tight barrel, then make brine as follows: Heat water boiling, put in salt and saltpeter, skim.and add pepper, pour over your meat boiling hot and cover slowly. Your meat will be good at any time. Try it.. If necessary make new brine in spring. MRS. MARGARET HORSLEY. Vegetable Flank Steak. 1 pound flank steak, 2 small po- tatoes, 6 young carrots, 2 small turnips, 2 small onions. Pound steak and sear in hot scillet. Chop turnips and onions, 2 potatoes and 1 carrot. Rub inner surface of steak with flour, pepper and salt, spread with chopped vegetables and roll up, skewer lapping ends so stuffing will not cook out. Put in casserole or deep pan with a cup of boiling water in which 1 tablespoon of butter has been melted, cover tightly and cook for 1 hour. Scrape rest of carrots, put into pan with steak, add more water and fat if first has cooked away. Cover and bake 30 minutes, then uncover and bake 20 minutes, remove skewers and put on platter with po- tatoes and carrots on one side. Thicken liquid with flour and season to taste. Turn this over meat and garnish with parsley. ETHEL PERRY. Beef Loaf. 314 lbs. beef chopped fine, six crackers rolled fine, 3 eggs well beaten, 42 tablespoon salt, 1 teaspoon pepper, 14 cup cream, mix well. Put in buttered pan and bake two hours. ‘Put) pieces of cracker soaked in milk and bit of butter on top of loaf when ready to put in oven. ; MUS. JOSEPH BARBOGLIO, Helper. *» CARBON COUNTY COOK BOOK 53 Cheese Balls. 114 level teacups chopped cheese, 1 Ib. flour, pepper to taste, whites of 3 egys, 14, teaspoon salt, cracker pulver- ized. Mix the first 3 ingredients and salt, beat eggs stiff and add. Shape into small balls, roll in the cracker dust and fry in deep fat. MRS. C. R. JONES, Helper. Veal Souffle. To 1 pint of cooked and chopped veal add 1 pint of cream thickened with 2 tablespoons flour. Just before putting into oven add 4 eggs, beaten separately and seasoned with salt and pepper to taste. Bake in shallow pan. To serve, cut in squares, garnish with parsley and serve hot with mushroom sauce. ANNA FROST OTTE, Logan. Veal Croquettes. Mix 3 cups ground veal, 1 cup bread crumbs, a little minced onion, salt and pepper to taste. Make a sauce as follows: Blend 3 tablespoons butter, 2 tablespoons flour, add 1 pint hot milk and covuk until quite thick, stir constantly. Add to the meat mixture, mix thoroughly, let cool and mold. Roll in bread crumbs and dip in beaten egg. Roll in crumbs again and set away to dry. Fry in deep fat. MRS. BENTON RANDOLPH. ° Chili Sauce (From Canned Tomatoes). 1 quart can tomatoes, 1 onion finely chopped, 14 cup vinegar, 1 teaspoon sugar, 14 tea- spoon salt, 14 teaspoon pepper, teaspoon mixed spices, cloves, cin- namon, allspice, nutmeg. Cook onion in water until nearly done, drain and mix ingredients. Cook all together slowly for about 14 hour. MRS. CLOWARD. Tomato Cream Sauce. 14 can tomatoes, sprig of thyme, 1 stalk celery, 1 slice onion, small piece bay leaf, 1 cup white sauce, 14 teaspoon salt, few grains red pepper, 14, teaspoon soda. Cook tomatoes, celery, onion and seasoning together 20 minutes. Put through sieve. Add soda then white sauce. Whipped cream may be added just before serving. If served on fish leave cream out. ANNA JONES. Egg Croquettes. 8 eggs, 2 cups thick white sauce, salt, pep- per, celery salt, 14 teaspoon mustard. Cook eggs until hard by. pouring boiling water on them and keeping the water just below boiling point for about 20 minutes. Cool eggs and remove shells and chop eggs fine. Add white sauce and seasonings. Place mix- ture on a platter to cool and then make them into small egg shap- ed croquettes. Dip in beaten eggs, fine bread crumbs and again in egg. Fry them in deep fat and drain on brown paper. MRS. CLOWARD. Baked Eggs. Put into a flat buttered baking dish 2 cups of mashed potatoes. Shape into little “nests” large enough to hold an egg. Break egg into each nest, dot with bits of butter, Sprinkle with salt and pepper. Bake in hot oven till eggs are set. Serve with ham or bacon. i NETTIE MATHENA. esa 54 CARBON COUNTY COOK BOOK: Liver and Cream of Wheat. The day before serving this pre- pare the cream of wheat. Make a thin mush and add when cook- ed 2 eggs well beaten, a few drops of lemon juice, sugar and solt to taste. Pour in shallow pan to the'depth of about 1 inch. Set aside to become firm. When ready to use cut in any desired shape, roll in egg and then cracker crumbs and fry in butter. At the same time fry the liver cut in desired size pieces and when done lay on the fried mush. Put on platter, serve hot for luncheon or break- fast. Garnish with lemon and parsley. MRS. FRANK LEONE. Codfish Different. Soak slab of codfish for 24 hours, chang- ing water a number of times. When ready to use, drain and cover with boiling water. Allow to stand 10 minutes, then remove skin and bones. Cut in suitable pieces. Make a thin batter of 1 egg, 1 tablespoon flour, salt, lemon juice, grated peel and milk. Immerse fish in batter and fry gold brown. Serve with slices of lemon. _ MRS. FRANK GROSSO. Tomato Loaf. 114 pounds hamburger steak, season with salt and pepper and a little minced onion; beat an egg and add to meat. Next add a cup of tomatoes without juice. Mix all together with enough cracker crumbs to form a loaf. Put in baking pan. Dot with butter or pieces of salt pork. Pour over all 1 cup hot water and bake 30 minutes. MRS. GEORGE MORGAN. French Stew. 6 mutton chops, 6 medium sized potatoes, 2 small onions, salt and pepper to taste. Put chops in saucepan with bacon grease and fry brown. Quarter potatoes, slice onions and add meat. Seasan, add a little water. Cover and simmer 2 hours. ANNIE GAILLARD. Welsh Rarebit. 1 quart milk, 2 tablespoons flour

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