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cheese is melted.
Beat until thick.....4 egg yolks
Gradually stir hot
sauce into egg yolks;
cool to lukewarm.
Beat until just stiff—
es ae
Add to cooled yolk
mixture and cut and fold the two mixtures
together until egg whites are reduced to about
the size of small pebbles.
Turn mixture into prepared baking dish.
Bake in a slow oven, 300°, until soufflé
feels delicately firm when touched lightly with
the fingertips—about 1 hour.

Serve immediately.

VEGETABLE-CHEESE FONDUE
Yield—6 servings

Light and puffy, a little’ after the manner
of a soufflé, this excellent type of dish has
more ‘“‘body,’’ and whilst it is best served
very promptly, it will not fall so quickly or
easily as the more delicate dish.

Oven temperature—moderate, 350°

Grease a baking dish—6-cup size.
Turn into a large

4 ess whites

bowl... 1 can (10-ounce)
condensed pea soup

or 114 cups milk

ik news 2 cups coarse soft

bread crumbs
and let stand until

most of the liquid is

absorbed by the

crumbs.

Combine.... . ...34cupshredded cheese

14, teaspoon salt
few grains cayenne

Add to bread mixture

and combine well.

Beat until thick... .3 egg yolks

Stir into bread mix-

ture.

MO. Sk ik’ . i tablespoon melted
butter or fine-
flavored dripping

Beat until just stiff—

not dry............3 egg whites

Add to bread mixture
and cut and fold the two mixtures together
until egg whites are just incorporated.
Turn mixture into prepared baking dish.
Bake in a moderate oven, 350°, until set—
about 1 hour. Serve immediately.

EGG AND CHEESE BATTER PUDDING

Yield—5 or 6 servings

Like so many cheese dishes, this one is ideal
for Iuncheon or supper, served with a crisp
salad. To give it dinner importance, I’d
suggest hot vegetables, yellow and green.

This batter is extremely light, with plenty
of cheese flavor (if the cheese you use is nippy-
flavored itself, as it should be for good effect
in all such dishes).

Oven temperature—moderately hot, 375°

Grease a casserole dish.

Peel and slice... .6 hard-cooked eg¢s

and place in prepared

casserole.

Turn into saucepan..1 can (10-ounce) con-
densed celery soup

Blend in.;. . .L cup milk
Heat thoroughly.
Measure. . .3 tablespoons

Monarch Pastry

Flour
and blend to a smooth
paste with..
Stir flour mixture into
soup mixture and
cook, stirring con-
stantly, until smooth-
ly thickened. Pour
over eggs. Cover and
place in a moderately
hot oven, 375°, while
making the batter
topping.
Sift, then measure...114 cups Monarch

Pastry Flour
..... «e+-.214 teaspoons baking
powder
3% teaspoon salt

Sift together twice,
then sift into a bowl.

14 cup cold milk

Add.

er Ths cas. ee 34 cup shredded
nippy cheese

Beat well..... . Legs

Siri. vo ree Cup milk

Make a well in the

dry ingredients and add the liquids all at
once; combine lightly but thoroughly. Drop
batter by spoonfuls over the hot egg-sauce
mixture.

Bake in a moderately hot oven, 375°, until

topping is baked and nicely browned—about
20 minutes.

LESSON 12

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