Macaroni Souffle Recipe

Melt three tablespoonfuls butter, add four tablespoonfuls flour, and

gradually one cup scalded milk with one-half cup macaroni rolled fine;

when well thickened, pour into yolks of four eggs, beaten until thick,

and lemon color, and mix with two tablespoonfuls sugar; cool, add

one-fourth teaspoonful Crown almond extract and cut and fold in the

whites of four eggs, beaten till stiff and dry. Turn into buttered

pudding dish, sprinkle with macaroni crumbs and bake from thirty to

thirty-five minutes in slow oven in a pan of water. Serve with Foamy

Sauce.



Foamy Sauce.



Beat whites of two eggs till stiff, add gradually one cup powdered sugar

and continue beating, and then add one-fourth cup hot milk or cream and

one teaspoonful vanilla.

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