the
Family Weekly
Cookbook
MELAN1E DE PROFT
Food Editor
Ligtit-ac-a-Clotid
Souffle
Cream cheese and pleasant
flavored rosemary are among
the ingredients wHich give
this ine-textured touffli a
most unusual flavor.
to prepare: 30 Min.
to bake: about 1 hr.
1 S-oz. pkg. cream
cheese
2 cap. milk
teaspoon salt
3 caps H-in. bread
eabes (aboHt 5 slices
bread, crusts
removed)
1 tablespoon snipped
parsley
1 tablespoon grated
anion ,
Vi teaspoon era died
rosemary
4 etc yolks, well beaten
4 egg whites cap)
2 tablespoons butler or
margarine
1. Put the cream cheese into
top of a double boiler over
simmering water. Stir until
cream cheese is softened.
Add milk gradually, blend
ing well. Heat until mixture
is creamy and smooth, stir
ring occasionally. Stir in the
salt. Remove from heat and
set aside to cool about 15
tain.
2. Toss bread cubes, pars
ley, onion, and rosemary to
gether in a large bowl; add
cream-cheese mixture and
toss lightly to blend thor
oughly. Blend in the beaten
egg yolks.
3. Using clean bowl and
beater, beat egg whites until
rounded peaks are formed
and egg whites do not slide
when bowl is partially in
verted. Fold gently into
cheese-bread mixture until
thoroughly blended. Turn
into a lVfe-qt. casserole; dot
with small portions of butter
(about 12 pieces).
4. Set a deep pan on oven
rack and place casserole in
the pan. Pour boiling water
into pan.
5. Bake at 350F for 1 hr,
or until a silver knife in-
serted halfway between cen
ter and edge comes out
cleant Serve souffle at once..,
6 to 8 servings
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