Cheese Souffl� Recipe

The shells of Edam, or pine-apple cheese, after all the available cheese
has been scooped out, will be used as a baking dish for stewed spaghetti
or macaroni or rice. If care is taken, one shell may be used for three or
four bakings. Boil the macaroni in plain water until tender; then drain,
cut it into small pieces and add it to cream sauce. Pour this into the
cheese shell, stand the shell on a piece of oiled paper in a baking pan
and run into a moderate oven for fifteen or twenty minutes. Lift the shell
carefully, put it on to a heated dish, and send at once to the table.
After the macaroni has been taken out, the shell will be cleaned and put
aside in a cold place for the next baking. There is just enough cheese
imparted by the toasting of this shell to give ah agreeable flavor to the
macaroni. Plain boiled rice may be heaped into the shells and steamed, or
baked in the oven for a few moments.
Any scraps or bits of common cheese, when too hard and dry to serve on the
table should be grated, put into a jar and put aside for cheese balls to
serve with lettuce, cheese souffl�, for baked macaroni, or spaghetti, or
for croquettes, cheese sauce, or Duchess soup.