MILK COOKERY 161 



Eggs and Asparagus 



Cream asparagus. Arrange in a baking dish, alternate layers of 

 the asparagus and slices of hard boiled eggs. Cover with buttered 

 crumbs and bake till crumbs are a delicate bro^^Tl. 



Souffles. — Souffles are always delightful, and while 

 many consider them difficult to make they are really 

 very simple and if made correctly are always to be de- 

 pended upon. They should, however, be eaten at once 

 when baked. 



Salmon, chicken, lamb, veal, ham and cheese, and also 

 many vegetables such as asparagus, cauliflower and 

 peas may be prepared in this way. Elaborate recipes 

 are often given, but the following is entirely sufficient 

 and always satisfactory: 



2 cups chopped meat or veg- Yolks of 2 eggs 



etables cut fine 

 2 cups tliick white sauce Whites of 2 eggs 



To the meat or vegetables add white sauce (2 tablespoons butter 

 and 3 tablespoons flour to 1 cup milk) and beaten yolks. Cool and 

 add whites beaten stiff. Bake 30 minutes in moderate oven. This 

 makes a dish large enough to serve four or five persons. 



A similar dish. Cheese Fondu, is also good, and can 

 stand longer than a souffle before serving. 



Cheese Fondu 



2 cups milk 1 cup bread crumbs 



2 " minced cheese 2 eggs beaten 



Bake in a hot oven for twenty minutes. 



Variations of this dish are made by substituting one 

 cup minced ham for one cup of the cheese, or by 



