March 27, 1956 Infallible Souffle, Creamy Cole Slaw, Peanut Butter Cookies

Infallible Souffle

6 thin slices of bread
2 T. butter
1 c. Cheddar cheese (1/4 pound) cut into small pieces
3 eggs
1/2 t. salt
1/8 t. pepper
2 c. milk

Cur crusts from bread and butter dish generously. Place bread in greased baking dish and sprinkle with cheese. Beat eggs, add seasonings and stir in milk. Pour over bread. Place in 375 degree oven and bake 20-30 minutes, or until lightly brown and puffy.

Creamy Cole Slaw

2 hard-cooked egg yolks
1/2 t. dry mustard
1/2 t. sugar
1/2 t. salt
1/4 t. paprika
1 T. vinegar
1/2 c. sweet or sour cream
4 c. finely shredded cabbage

Rub egg yolks through a sieve, then rub smooth with a spoon. Add seasonings and vinegar. Add cream gradually, beating until smooth. Add cabbage and toss lightly.

Peanut Butter Cookies

2 T. butter
1/4 c. brown sugar, firmly packed
1/2 c. white sugar
1 egg
2 T. milk
1 c. flour
1 t. cream of tartar
1/4 t. soda
1/2 c. peanut butter
1/2 c. chopped peanuts

Cream butter with brown and white sugar until light. Add egg and beat well. Add milk and beat until smooth. Sift flour with cream of tartar and soda. Combine creamed mixture with sifted ingredients and beat well. Add peanut butter and chopped nuts. Beat well. Drop from teaspoon on greased baking sheets 1 inch apart. Place half peanut on top of each cooky, if desired. Bake for 12-15 minutes, or until done, in 325 degree oven. Makes 4 dozen.