January 11, 1955 Basic Cookery Lesson No. 2 Cheese Souffle, Cinnamon Coffee Cake

Cheese Souffle

1/4 c. butter
1/4 c. flour
1/2 t. salt
1 c. milk
1/2 pound sharp soft cheese
4 well-beaten egg yolks
4 stiffly beaten egg whites

Melt butter in top of double boiler, add flour and salt, blend. Add milk; stir until thick and smooth. Add sliced cheese, while cheese melts beat egg yolks. Gradually stir hot sauce into egg yolks. Return sauce to double boiler -- be sure water is not boiling. Let stand while beating egg whites. Fold cheese sauce into egg whites carefully. Pour unto ungreased 2 quart casserole. With spoon, trace a circle through mixture 1 inch from edge. This makes the crown. Bake in a slow oven 300 to 325 degrees 1 hour and 15 minutes. Serves 3 to 4. Serve immediately.

Cinnamon Coffee Cake

2 c. brown sugar
2 c. flour
1/2 c. butter
1 egg
1 c. buttermilk or sour milk
1 t. soda
1/4 t. cinnamon
1/4 t. cloves
1/4 t. allspice
1/4 t. nutmeg

Mix brown sugar, flour and butter together until crumbly, as for pie crust. Divide crumbs in half. Add well-beaten eggs, milk, soda and spices to half the mixture. Pour batter into greased and floured 9 inch square pan. Sprinkle remaining crumbs on top of batter. Bake at 375 degrees for 30 - 35 minutes.