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from hot water. Let stand at kitchen temperature 30 minutes.
Start oven at moderately slow (300 degrees F.).'
Beat egg yolks until light and lemony. Beat egg whites until they stand in stiff points when beater is removed. Beat yolks into cheese’ mixture, then fold into whites. Turn into ungreased 1 ‘/-.-quart casserole. Set casserole (if oven glass or any ware but very heavy pottery) in shallow pan of hot water.
Bake 1 hour and 15 minutes. Do not open oven door while souffle is baking. Serve at once. Makes 4 to 6 servings.
The Chicken Souffle does nicely as a luncheon main dish together with a salad or vegetable and dessert.
Chicken Souffle
3 tablespoons margarine
1 thin slice peeled onion
3 tablespoons flour
1/2 teaspoon salt
1/8 teaspoon powdered ginger
1/8 teaspoon pepper
1/4 teaspoon paprika
1 cup milk
3 eggs
1 cup cubed cooked chicken
Start oven at moderate (375 degrees F.).
Combine all ingredients .except egg whites in glass container of mixer or blender. Cover and blend about 15 seconds or until barely mixed. Pour into saucepan. Cook over moderate heat, stirring constantly until thickened. Remove from heat. Whip pgg whites until they stand in peaks when beater is removed. Gently fold cooked mixture into whites.
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