Corn Souffle Bread And Butter Cocoa

Corn Souffle

Mix 1/2 can corn, yolks 3 eggs, 1 cup of milk, 1/2 teaspoon salt and 1 tablespoon melted butter together; carefully fold in the stiffly beaten whites of the eggs; pour the mixture into a baking dish, set in a pan of water and bake until firm.

Remove remainder of corn from tin can to a granite or porcelain bowl and place in a cool place until needed.

In season, 1 cup of green corn, cooked or fresh, cut from the cob, may be used in this recipe.

Cocoa

Follow directions given in Lesson 2, page 13.

About 45 minutes before lunch time prepare the corn souffle and place in the oven.

After setting the table and getting everything in readiness for lunch, 15 minutes before serving time make the cocoa, and while that is cooking cut the bread and butter and place on the table.

When the souffle is firm serve from the dish in which it is baked.