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Corn Souffl?br>
Melt two tablespoons of butter, add two of flour and stir till well blended; then pour on gradually, stirring constantly, one cup of milk. Bring to the boiling point, add one cup of canned corn, season with salt and pepper, then add the well beaten yolks of two eggs. Cut and fold in the two whites beaten stiff and dry. Turn into buttered baking dish and bake in moderate oven till firm. Serve with crisp buttered toast. A few variations may be made in this dish by substituting for the corn a cup of cooked asparagus, chicken, ham, frankfurters or cheese. Mrs. Florence Miller Main.

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