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Homemakers’ Items
January is egg month—and with prices beginning to slip in the market place, Mrs. Consumer will have good cause to celebrate.
Nutritionists at VPI have come up with tasty egg recipes. For instance— a top hat suoffle, which can be used as the main dish of a meal as a meat substitute.
Ingredients—1 cup grated cheese, 1 tablespoon butter, 2 tablespoons flour, i cup milk, 3 eggs, 1/2 teaspoon salt. Melt butter, add flour and salt. Make a smooth paste. Add milk slowly stirring constantly until sauce thickens. Remove from fire, add grated cheese and egg yolks, stirring until cheese is melted. While still hot, pour slowly .into stiffly beaten egg whites, floding carefully with a spatula. Pour int oan ungreased baking dish and bake 45 min. at 300 degrees. To make a “top hat” on your souffle, draw a line with a teaspoon around the mixture in the casserole one inch from the edge. This forms a crease which when baking makes a “top hat.’’ Serve souffle immediately after baking.
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Cooking with eggs ? Here are some hints from VPI nutritionists for best results.
Take from the refrigerator only the numlber of eggs needed.
The separation of yolks from
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