A TASTY DISH
COLD CHEESE SOUFFLE. Two eggs, two ounces gelatine, one cup whipped cream, cheese, salt and pepper to taste. Beat egg yolks to a cream with a little grated cheese. Whip and fold in cream. Stir in a little more cheese (about J cup in all), and the gelatine dissolved in two tablespoons water. Fold in stiffly whipped eggwhites. Leave till set and chilled. Turn out on to a glass dish. Garnish with lettuce salad.
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https://paperspast.natlib.govt.nz/newspapers/WAITA19391201.2.80.5
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Wairarapa Times-Age, 1 December 1939, Page 8
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77A TASTY DISH Wairarapa Times-Age, 1 December 1939, Page 8
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