ollowing the rest of the recipe.

Cheese-Tomato Souffle

Substitute hot tomato juice for the scalded milk.

Cheese-Sea-food Souffle

Add 1-1/2 cups finely chopped or ground lobster, crab, shrimp,
other sea food or mixture thereof, with any preferred seasoning
added.

Cheese-Mushroom Souffle

1-1/2 cups grated sharp Cheddar
1 cup cream of mushroom soup
Paprika, to taste
Salt
2 egg yolks, well beaten
2 egg whites, beaten stiff
2 tablespoons chopped, cooked bacon
2 tablespoons sliced, blanched almonds

Heat cheese with soup and paprika, adding the cheese gradually
and stirring until smooth. Add salt and thicken the sauce with
egg yolks, still stirring steadily, and finally fold in the
whites. Sprinkle with bacon and almonds and bake until golden
brown and puffed high (about 1 hour).

Cheese-Potato Souffle (Potato Puff)

6 potatoes
2 onions
1 tablespoon butter or margarine
1 cup hot milk
3/4 cup grated Cheddar cheese
1 teaspoon salt
A dash of pepper
2 egg yolks, well beaten
2 egg whites, beaten stiff
1/4 cup grated Cheddar cheese

Cook potatoes and onions together until tender and put through a
ricer. Mix with all the other ingredients except the egg whites
and the Cheddar. Fold in the egg whites, mix thoroughly and pour
into a buttered baking dish. Sprinkle the 1/4 cup of Cheddar on
top and bake in moderate oven about 1/2 hour, until golden-brown
and well puffed. Serve instantly.

Variations of this popular Souffle leave out the onion and
simplify matters by using 2 cups of mashed potatoes. Sometimes 1
tablespoon of catsup and another of minced parsley is added to
the mixture. Or onion juice alone, to take the place of the
cooked onions--about a tablespoon, full or scant.

The English, in concocting such a Potato Puff or Souffle, are inclined
to make it extra peppery, as they do most of their Cheese Souffles,
with not only "a dust of black pepper" but "as much cayenne as may be
stood on the face of a sixpence."

Cheese Fritter Souffles

These combine ham with Parmesan cheese and are even more
delicately handled in the making than crepes suzette.

PUFFS

Three-in-One Puffs

1 cup grated Swiss
1 cup grated Parmesan
1 cup cream cheese
5 eggs, lightly beaten
salt and pepper

Mix the cheeses into one mass moistened with the beaten eggs,
splashed on at