Cheese Souffle

Lettuce Salad Bread And Butter

Junket Drop Cakes

Cheese Souffle

Melt 2 T butter, add 2 T flour, 1/4 t each salt, soda, and paprika and when well blended add 1/2 c strained stewed tomatoes; boil 5 m, then add 1 c grated cheese and very gradually the beaten yolks of 3 eggs. When well mixed fold in the stiffly beaten whites of the 3 eggs, then turn into a buttered baking dish, set in a pan of hot water, and bake until well puffed, firm and delicately browned - about 25 m. Serve immediately.

If desired milk can be used in place of strained tomatoes.

Lettuce Salad

Wash well 1 head of lettuce, and break into small pieces. Cut 2 hard cooked eggs into quarters and add to the lettuce. Chill, cover with Salad Dressing (p. 29) and serve.

Junket

Crush 1 junket tablet and dissolve in 1 T cold water. Heat 2 c milk to 100° F or lukewarm, add 1/3 c sugar, 1/8 t salt, 1 t vanilla, and the dissolved junket tablet; mix well, turn into a dish and let stand in a warm place until set, then chill. If desired it may be moulded in individual moulds.

Drop Cakes

Cream 1/2 c butter, add gradually 3/4 c sugar, and 2 eggs well beaten. Add 3/4 c flour mixed and sifted with 3 t baking-powder, 1/4 t salt, and 1/2 t cinnamon; then add 1/2 c chopped nut meats, hickory or English walnuts, 1/4 c each currants and raisins, and 7/8 c flour. Drop by spoonfuls 1 inch apart on a buttered sheet of heavy paper, or tin pan, and bake in a moderate oven about 15 to 20 m. The butter may be melted and added with the sugar and eggs to the flour mixture if desired to save time. These cakes containing fruit and nuts as they do are very unlike those given on P. 55

Preparing The Meal

About 1/2 h before lunch make the cheese souffle and place in the oven. While baking, cook 2 eggs for the salad, then wash the lettuce and finish making the salad. Put some Drop Cakes made immediately after breakfast, on a plate and set on a side table. When the souffle is firm, serve the lunch. After lunch make the Rice Cream for Dinner, using 1 c cold cooked rice left from the preceding day.