Egg Souffle

(Serves Eight)

1 c. milk 2 Tb. fat 2 Tb. flour 1/2 tsp. salt 1 Tb. chopped parsley 4 eggs

Heat the milk. Brown the fat in a saucepan, add to it the flour, salt, and parsley, and mix well. Pour in the hot milk, stir constantly until the sauce thickens, and then remove from the fire. Separate the eggs and add the well-beaten yolks to the sauce, stirring rapidly so that the egg will not curd. Beat the whites stiff and fold them carefully into the sauce. Turn into well-greased individual baking dishes until they are about two-thirds full, place in a shallow pan of hot water, and bake until firm when touched with the finger. Serve at once in the dishes in which they are baked, because they shrink when they are allowed to cool.