Corn and Cheese Souffle

Ingredients

• 1 tablespoon butter
• 1 cup grated cheese
• 1 tablespoon chopped green pepper
• 1 cup corn
• 1/4 cup flour
• 3 eggs
• 2 cups milk
• 1/2 teaspoon salt

Method

1. 1

   Melt the butter and cook the pepper thoroughly in it; make a sauce by adding the flour, milk, and cheese; add the corn, yolks of eggs, and seasoning; fold in the stiffly beaten whites; turn into a buttered baking dish and bake in a moderate oven for thirty minutes.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 52. The excerpt below is the record exactly as published.

1/2 teaspoon salt 1 tablespoon butter or drippings 1/2 saltspoon pepper y-i, teaspoon sugar 1 cup hot milk Cook the beans until very soft; drain well, saving the water, and rub through a puree sieve. Put one pint of the strained beans in a saucepan with the butter or savory drippings and seasoning and add the hot milk gradually untU a thick mush is formed. Heap the puree in the center of a hot platter and garnish with fried bacon, sausages or mutton chops. A soup may be made with the water in which the beans were cooked and the remainder of the strained beans. Dried peas may be prepared in the same way. DRIED BEANS SAUTE 1 pint beans' '^h tablespoon salt xy-i, tablespoons butter or drippings Vi teaspoon pepper Soak the beans and cook them until tender but not broken; then drain off the water and save it for soup. Put the butter or savory drippings in a pan over the fire and when hot put in the drained beans which have been seasoned. Cook over a hot fire for fifteen minutes, frequently turning the beans with a fork; then cover and let them cook for half an hour where they will not burn. If desired moist, a half cup of stock, milk or water may be added before putting them to cook for the last half hour. 137 MEAT SUBSTITUTES ^j^S^ftFo^ BEANS MEXICAN 2 cups pink beans 1 tablespoon drippings 6 cups water 1 chile pepper 1 small onion Salt Wash the beans and soak them m the water over night. In the morning add the onion; boil gently until soft; then drain, saving the water. Put the grease in a large skillet; when sizzling hot add the drained beans and stir thoroughly until each bean seems to have a coating of the fat and begins to burst. Add one cup of the water in which the beans were boiled; gently crush a few of tlie beans to thicken it; add the remainder of the water, salt to taste and the chile pepper, finely chopped. Simmer until the beans are almost dry and serve. COTTAGE CHEESE Set a gallon or more of thick sour milk in warm water, or in a warm place until it reaches a temperature of 180° F. Let stand at this temperature for an hour or more, until the curd separates from the whey and seems firm. Turn gently into a piece of cheese- cloth; hang up to drain for several hours; chop and mix salt and cream through the mass, working the mixture well with the hands. BOSTON ROAST 1 pound cooked kidney beans Bread crumbs 1/2 pound grated cheese Salt and red pepper Butter and water Mash the beans or put them through a meat grinder; add the cheese, salt and sufficient bread crumbs to make the mixture stiff enough to form into a roll. Bake in a moderate oven, basting occasionally with butter and water. Serve with tomato sauce. PIMIENTO ROAST 2 cups cooked lima beans 3 canned pimientoes Vi pound cream or cottage cheese Bread crumbs Butter and water Chop the first three ingredients or put them through a meat chopper; mix thoroughly and add bread crumbs until the mixture is stiff enough to form a roll. Brown in the oven, basting occa- sionally with butter and water. 138 Famfly of Fo"ur MEAT SUBSTITUTES BAKED MACARONI WITH CHEESE 1 cup broken macaroni 1 pint cream sauce 2 quarts boiling salted water 1 cup grated cheese 1 cup buttered bread crumbs Cook the macaroni in the water for twenty or thirty minutes; drain and blanch with cold water. Put the macaroni in a pudding dish in layers, covering each with cream sauce and grated cheese and making the top layer of bread crumbs. Bake in the oven until the crumbs are brown. BAKED CRACKERS WITH CHEESE 10 butter crackers or Boston 1 tablespoon flour crackers Vi teaspoon salt 11/2 cups milk 1 cup grated cheese crumbs Split the crackers if they are thick and with a sharp knife cut them into pieces of uniform size. Pour the milk over them and drain it off at once. Then make a sauce with the milk, flour, cheese and salt. Into a buttered baking dish put alternate layers of soaked cracker and sauce. Cover with bread crumbs and brown in the oven. MIGAS Soak slices of stale bread and squeeze dry. Put olive oil or drippings in a frying pan and when boiling hot drop in an onion chopped fine, a little ground chile and a pinch of sweet marjoram. Lay the slices of bread in this with plenty of fresh cheese (prefer- ably goats' cheese), finely broken, and fry for about ten minutes. Remove to a hot plate; cover with grated cheese, stoned ripe olives and chopped hard-boiled egg. CORN AND CHEESE SOUFFLE 1 tablespoon butter 1 cup grated cheese 1 tablespoon chopped green pepper 1 cup com 14 cup flour 3 eggs 2 cups milk

Cook this with the app: pantry check, scaling, and the assistant.