f
. . ..1
I
7 & v
vY Y : 7
V-
it
f'.-"-,: '7.-.
Aparagu'CheHe Souffle
) pood iicim
TO PREPARE : 15 MIN. TO BAKE : 45-50 MIN.
1 10'i- to 1 1-oz. can condensed
cream of aiparagui oup
V teaspoon dry mustard
Few grains cayenne pepper
1 Vj cups (about 6 ox. ) grated sharp
Cheddar cheese
6 egg yolks
6 egg whites
1. Set out a 2-qt. casserole; do not
grease. Fold a 2-ft. piece of waxed paper
lengthwise in half; with folded side up
place around casserole, overlapping the
ends. Tie with a string to secure.
2. Blend together in a saucepan the un
diluted soup, mustard, and cayenne
pepper; heat thoroughly. Remove from
heat and add grated cheese all at one
time. Stir rapidly until cheese is melted.
3. Beat egg yolks until thick and lemon
colored. Slowly spoon sauce into egg
yolks, while stirring vigorously.
4. Using clean beater, beat egg whites
until rounded peaks are formed. Gently
spread egg-yolk mixture over beaten
egg whites and carefully fold together
until just blended. Turn mixture into
casserole. Complete as directed in Cheese
Souffle (omit sesame seeds).
About 8 servings
to If!
Cheene Souffle
TO PREPARE: 25 MIN. TO BAKE: 50 MIN.
cup butter
cup flour
'j teaspoon dry mustard
teaspoon salt
Few grains black pepper
'4 teaspoon Accent
s teaspoon paprika
1 cup milk
1 ) cups (about 6 ox.) grated sharp
Cheddar cheese
4 egg yolks
4 egg whites
2 teaspoons sesame seeds
1. Set out a 1-qt. ungreased casserole.
2. Melt butter in a saucepan. Blend in a
mixture of the flour, mustard, salt, pep
per, Accent, and paprika. Heat until
mixture bubbles, stirring constantly.
3. Remove from heat. Add milk gradu
ally, stirring constantly. Cook rapidly,
stirring constantly, until sauce thickens.
Cook 1 to 2 min. longer.
4. Cool sauce slightly. Add grated cheese
all at one time and stir sauce rapidly
until cheese is melted.
3. Beat egg yolks until thick and lemon
colored. Slowly spoon sauce into egg
yolks, while stirring vigorously.
6. Using clean beater, beat egg whites
until rounded peaks are formed. Gently
spread egg-yolk mixture over beaten egg
whites. Carefully fold together until just
blended. Turn mixture into casserole.
About 1 to lVfe in. from edge of casserole,
insert the tip of a spoon 1 in. into mix
ture; run a line around mixture. (Inner
part of the mixture will form a "hat"
when baked.) Sprinkle sesame seeds
around outside rim of "hat."
7. Bake at 325F about 50 min., or until
a silver knife comes out clean when in
serted halfway between center and edge
of souffle. Serve at once (while top hat
is at its height). About 6 servings
Pastel Cucumber Mold
TO PREPARE: 20 MIN. TO CHILL: 4 HRS.
cup undiluted evaporated milk
1 pkg. lime-flavored gelatin
Vj teaspoon seasoned salt
teaspoon paprika
1 cup very hot water
'i cup cold water
1 large cucumber
2 teaspoons grated onion
1 tablespoon lemon ulce
7 slices cucumber, unpared
1. Chill evaporated milk in freezing
compartment of refrigerator until icy
cold. Set a bowl and rotary beater in re
frigerator to chill.
2. Put gelatin, seasoned salt, and pap
rika into a bowl. Add the hot water and
stir until gelatin is completely dissolved.
Stir in the cold water.
3. Chill in refrigerator or over ice and
water until mixture is slightly thicker
than consistency of thick, unbeaten egg
white. If chilled in refrigerator, stir oc
casionally; if chilled over ice and water,
stir frequently.
4. Lightly oil a 1-qt. ring mold with
salad or cooking oil (not olive oil); set
aside to drain.
5. Rinse and pare the cucumber. Cut
lengthwise into halves; remove and dis
card seeds. Chop enough cucumber to
yield 1 cup; drain.
6. When gelatin mixture is of desired
consistency, mix in the chopped cucum
ber and the onion.
7. Using chilled bowl and beater, beat
evaporated milk with lemon juice until
very stiff. Fold into gelatin mixture.
Turn into prepared mold. Insert cucum
ber slices evenly around the edge and
chill until firm.
8. To unmold, run tip of knife carefully
around edge of mold. Invert onto a
chilled serving plate and remove mold.
(If necessary, wet a clean towel in hot
water and wring it almost dry; wrap hot
towel around mold for a few seconds. If
mold does not loosen, repeat.) Garnish
with radishes and curly endive.
About 8 servings
Chilled Water Cress Soup
CONVINIINCI
rooo nciri
TO PREPARE: 20 MIN. TO CHILL: 3-4 HRS.
1 10 -ox. can frozen condensed
cream of potato soup
1 cups milk
2 tablespoons Instant minced onion
teaspoon celery salt
2 drops Tabasco
1 cup finely cut water cress
1. Remove soup from can according to
directions on can. Put into a saucepan
and blend in the milk, onion, celery salt,
and Tabasco.
2. Heat slowly until soup is melted; stir
occasionally. Bring mixture to boiling.
3. Remove from heat. Put through a fine
sieve and cool. Blend in the water cress
and chill thoroughly. About 4 strvings
12
Fomilu Weekly, July 20.