To-day’s Recipe POTATO SOUFFLE
This is a light and nourishing dish and an excellent way of serving old potatoes. Beat three brenkfastcupfuls of mashed hot potatoes until smooth and light. Stir in a tablespoonful of melted butter, two tablespoonfuls of cream or tinned milk, two tea ten egg yolks, a teaspoonful of chopped parsley, salt and pepper, and beat all well together. Beat three egg whites to a stiff froth, and fold into tlie mixture. Place in a well-buttered souffle-dish or fireproof bnking’dlsh and bake in a moderate oven for half an hour.
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Bibliographic details
Dominion, Volume 29, Issue 195, 15 May 1936, Page 4
Word Count
93To-day’s Recipe POTATO SOUFFLE Dominion, Volume 29, Issue 195, 15 May 1936, Page 4
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