May 3, 1954 Cheese and Rice Souffle, Baked Rhubarb, Peanut Whirligigs

Cheese and Rice Souffle

1 c. cooked rice
2 T. butter
3 T. flour
3/4 c. milk
1/2 pound process American cheese
4 eggs
1/2 t. salt
Dash cayenne pepper

Prepare rice. Melt butter in double boiler. Add flour and mix until smooth. Add milk and cook, stirring until mixture thickens and is smooth. Add grated cheese, cook until cheese is melted. Separate eggs, add salt and cayenne to egg yolks, beat slightly with fork, add slowly to cheese mixture. Beat egg whites until stiff but not dry. Slowly pour rice and cheese mixture into them using a folding motion. DO NOT STIR. Turn into greased  1 1/2 quart casserole. For a crown on souffle, use a spoon to make a shallow path all around edge about 1" from edge. Bake 325 degrees for 40 minutes. Serves 5.

Baked Rhubarb

2 pounds rhubarb
2 c. sugar
1/2 t. nutmeg
Grated rind, 1 lemon
2 T. butter


wash rhubarb and cut into 1/2 inch pieces. Put layers of rhubarb in buttered baking dish alternately with sugar. Sprinkle with nutmeg and grated rind. dot with butter. Bake 325 degrees for 40 minutes.

Peanut Whirligigs

2 c. sifted flour
1/2 t. salt
1/2 c. shortening
1/2 c. butter
1 3-oz. pk. cream cheese
1 c. sugar
1 t. vanilla
3/4 c. ground roasted peanuts
1/2 c. semisweet chocolate bits
2 T. melted butter

Sift together flour and salt. Mix shortening, butter, cream cheese and sugar until creamy. Add vanilla. Mix in flour mixture and peanuts. Chill until easy to handle. Roll half of dough 1/8 inch thick. Melt chocolate and 2 T, butter together. Spread over half of dough. Roll up like jelly roll. Repeat with rest of dough. With sharp knife or heavy string slice 1/8" thick. Place on ungreased cookie sheet 1" apart. Bake at 400 degrees for 8 to 10 minutes. Yield: About 8 dozen.