376 THE BOOK OF CHEESE 



Prepare as in previous recipe. 



The protein value of this dish is equal to that of 1| pounds of 

 potato and beef, the fuel value, however, being much in excess 

 of these. 



In making either of these fondues, rice or other cereals may 

 be substituted for bread crumbs. One-fourth cupful of rice 

 measured before cooking, or one cupful of cooked rice or other 

 cereals, should be used. 



Corn and Cheese Souffle 



1 tablespoonful of butter. 1 cupful of chopped corn. 



1 tablespoonful of chopped green 1 cupful of grated cheese, 

 pepper. 3 eggs. 



^ cupful of flour. teaspoonful of salt. 



2 cupfuls of milk. 



Melt the butter and cook the pepper thoroughly in it. Make 

 a sauce out of the flour, milk and cheese ; add the corn, cheese, 

 yolks and seasoning ; cut and fold in the whites beaten stiffly ; 

 turn into a buttered baking dish and bake in a moderate oven 

 30 minutes. 



Made with skimmed-milk and without butter, this dish has 

 a food value slightly in excess of a pound of beef and a pound of 

 potatoes. 



Cheese Souffle 



2 tablespoonfuls of butter. A speck of cayenne. 



3 tablespoonfuls of flour. J cupful of grated cheese. 

 \ cupful of milk (scalded). 3 eggs. 



\ teaspoonful of salt 



Melt the butter; add the flour and, when well mixed, add 

 gradually the scalded milk. Then add salt, cayenne and cheese. 

 Remove from the fire and add the yolks of the eggs, beaten until 

 lemon colored. Cool the mixture and fold into it the whites of 

 the eggs, beaten until stiff. Pour into a buttered baking dish 

 and cook 20 minutes in a slow oven. Serve at once. 



The proteid of this recipe is equal to that of half a pound 

 of beef; the fuel value is equal to that of three-fourths of a 

 pound. 



