Rice Souffle

1 cup cooked rice.

1 cup scalded milk.

1/2 pounds grated cheese.

1 tablespoon butter.

2 eggs.

1 tablespoon Gold Medal Flour.

Salt.

2 chopped pimentoes.

Cream butter and flour. Add milk and cook in double boiler. Add grated cheese, take from fire and add beaten yolks and pimentoes. Lastly, fold in whites of eggs and bake in buttered dish 40 minutes. Serve at once.

Charlotte Young.

Cheese Souffle I

2 tablespoons butter 1 1/2 tablespoons flour 1/2 cup milk Few grains cayenne.

1 cup cheese, grated or chopped 3 eggs beaten separately 1/2 teaspoon salt.

Make cream sauce with butter, flour and milk. Add cheese and melt, season. Remove from fire and stir in beaten yolks of eggs. When cool add beaten whites and bake in slow oven 30 minutes or more with pan set in hot water.

Mrs. A. F. Cleveland.

Cheese Souffle II

2 cups bread crumbs 2 cups sweet milk 2 eggs beaten 1 teaspoon mustard.

1 teaspoon salt Pinch cayenne pepper.

2 cups grated cheese.

Soak crumbs in milk, add other ingredients; put bits of butter on top. Bake in a quick oven 30-40 minutes, and serve immediately.

Mrs. Arthur Medlicott.

Corn And Cheese Souffle

1 cup medium white sauce 1/2 cup corn.

1/2 cup grated cheese.

3 eggs.

1/2 teaspon salt.

Add corn, salt, cheese, yolks slightly beaten to white sauce. Cool and fold in the beaten whites. Bake in moderate oven 30 minutes.

Mrs. Vincent M. Reed.

Corn Souffle

1 pint milk.

2/3 cup white corn meal.

1 level teaspoon salt.

1 rounded teaspoon butter 4 eggs.

Heat milk and stir into it as for mush white corn-meal, salt and butter; let this cool a little. Beat separately the yolks and whites of eggs. Add the yolks first to the mush, then gently fold in the beaten whites. Pour into a greased baking dish and bake until well set. Serve at once.

Mrs. C. O. Boring.