Cool slightly while beating egg yolks. Mix well. Add very gradually to the egg whites, folding in thoroughly. Turn into 1 1/2 quart baking dish. Place in pan of hot water and bake, uncovered, in moderate oven, 350 deg. F., for 50 minutes or until souffle is firm. Makes 4 to 5 servings. (May be frozen.) CHEESE-MUSHROOM CASSEROLE A medium-sized onion’ 2 tablespoons bacon fat 2or3 cups cooked potatoes | can mushroom soup 1/3 cup milk 1/2 teaspoon salt, or to taste 1/2 cup cheese, cut finely 3/4 cup peas or canned corn Buttered crumbs After onion is nicely cooked in the bacon fat, slice the potatoes and add soup, milk, salt, cheese and peas or corn, then top with buttered crumbs, Bake, uncovered, in moderate oven, 350 deg. F., for 30 minutes, WELSH RAREBIT 1 tablespoon butter 11/2 cups diced cheese Pinch of salt 1/4 teaspoon dry mustard Few grains cayenne 1 teaspoon Worcestershire sauce 3/4 cup top milk or cream 1 egg yolk, slightly beaten Melt butter in pan placed over hot water. Stir in cheese, Add salt, dry mustard, Worcestershire sauce, Combine well. Slowly add milk or cream, stirring with wooden spoon until thick and smooth, Remove from heat. Stir in egg yolk. Serve over hot toast or heated crackers. Makes 4 servings. (A little garlic salt adds extra flavour.) FIESTA CASSEROLE cups canned cream style corn cup canned tomatoes tablespoons chopped onion tablespoons chopped pimiento tablespoons chopped green pepper teaspoon salt cup yellow corn meal eggs cup milk Slices processed cheese Combine the corn, tomatoes, onion, pimiento, green pepper and salt. Gradually add the corn meal, stirring until well blended. Beat the eggs and milk together; add gradually to the mixture, Place in a well-greased 8 x 8 x 2-inch baking dish and bake, uncovered, at 350 deg. F., for 1 hour. Remove from the oven. Placethe4 slices of cheese on top, return to the oven and bake until the cheese melts. Makes 4 to 6 servings. mre Dore Ee DD DD OH DD MEATLESS MEAT BALLS 1/2 cup grated cheese 1/2 cup ground walnuts 1 cup cracker crumbs 1 onion, chopped 1/2 teaspoon salt 1 teaspoon marmite or other flavouring 1/2 teaspoon sage 3 eggs, beaten 1 can tomato soup, diluted Mix all but soup in order listed. Shape into small balls and fry until golden brown in hot fat, Add tomato soup and cover. Simmer until tender or place in casserole, cover and bake in moderate oven, 350 deg. F., for 30 to 35 minutes. Makes 18 to 20 balls. 27 CHEESE AND NOODLES 2 cups noodles 11/2 cups sour cream 2 eggs beaten 2 cups cottage cheese 2/3 teaspoon salt 1/8 teaspoon pepper Buttered bread crumbs Cook and drain noodles; add sour cream, beaten eggs, cheese and seasonings. Mix well, put in a greased casserole, sprinkle with bread crumbs and bake from 25 to 30 minutes in Slow oven, 325 deg. F. Makes 8 servings. NOODLE TOMATO PIE 1 (8-ounce) package medium noodles 1 small onion, grated 1 can cream of mushroom soup 1/4 teaspoon prepared mustard Salt and pepper 11/4 cups grated cheddar cheese 2 tomatoes Cook noodles in rapidly boiling salted water until tender, and drain. Combine noodles and grated onion. Turn into buttered 2-quart casserole. Heat soup and add mustard, salt and pepper and 1 cup cheese; stir until cheese is melted. Pour cheese sauce over noodles. Slice tomatoes and place slices around edge of dish. Sprinkle remaining 1/4 cup cheese over tomato slices. Bake, uncovered, in moderate oven, 350 deg. F., for 30 minutes, or until lightly browned. Makes 6 servings. HERB RICE 1 cup raw rice 1/4 cup butter 1 teaspoon salt 1/4 teaspoon celery salt Pinch of marjoram and thyme 2 cups chicken consomme Brown rice in butter. Season with salt, celery salt, marjoram and thyme. Add chicken consomme (made with cubes) and bring to a boil. Cover. Reduce heat to simmer for 15 minutes or until moisture is absorbed, SPANISH RICE 1/4 cup butter or drippings 3/4 cup chopped onion 1/4 cup minced celery 1 cup uncooked rice 1 teaspoon salt 1/2 teaspoon chili powder (optional) 31/2 cups tomato puree 2 bouillon cubes (optional) Heat butter in pan, cook chopped onion and celery until clear. Remove and add washed and well-drained rice. Cook and stir until rice is lightly browned. Add onions and celery and all other ingredients. Cook slowly for about 35 to 45 minutes or until rice is tender but not mushy. Or, after all ingredients have been combined, turn into greased casserole and bake, in moderate oven, 350 deg, F. Makes 6 servings. SPANISH RICE WITH CHEESE: Sprinkle 1 1/2 cups grated cheese over Spanish Rice before serving. Or, top with cheese, before placing in the oven to bake. SPANISH RICE WITH BACON; Useinstead of the drippings, 1/4 pound sliced bacon. Brown bacon slowly, then dice. Proceed as above. SPANISH RICE WITH GROUND BEEF: Brown 1 pound ground beef with onions, separating the particles of meat as much as possible. Proceed as above.