Company’s coming Luncheon for the girls

CHEESE SOUFFLÉ

Stands up and stays up as hundreds of homemakers have discovered! (Pictured on inside of back cover.)

¼ cup Bisquick

½ tsp. dry mustard

1 cup milk

1 cup grated cheese

3 eggs, separated

¼ tsp. cream of tartar

Heat oven to 350° (mod.). Mix Bisquick, mustard in saucepan. Add small amount of milk to make paste, then rest of milk gradually. Bring to boil; boil 1 min., stirring constantly. Stir in cheese; take from heat. Stir into slightly beaten egg yolks. Beat egg whites and cream of tartar until stiff enough to hold soft peaks. Fold into cheese mixture. Bake in ungreased 1½-qt. baking dish, set in pan of hot water, 50 to 60 min. or until silver knife inserted near center comes out clean. 4 to 6 servings.

SALMON, TUNA, OR CHICKEN SOUFFLÉ

Try 1 cup salmon or tuna, or 1½ cups cut-up cooked chicken, in place of cheese. Add 1 tbsp. lemon juice, 1 tsp. grated onion.

ASPARAGUS SHORTCAKE

Make 6 individual shortcakes (see directions for Fruit Shortcake, p. 3). Split, butter, and put together with asparagus spears. Pour hot Cheese Sauce (p. 16) over top. Garnish with crisp bacon strip or sprig of parsley. 6 servings.

When Tomatoes are Ripe: Substitute a slice of fresh tomato for the asparagus.

STRAWBERRY GLACÉ SHORT PIE

An elegant filling for a glamorous crust. (Pictured on cover.)

1 qt. strawberries

1 cup water

1 cup sugar

3 tbsp. cornstarch

Wash, drain, and hull strawberries. For glaze, simmer 1 cup of the berries with ⅔ cup water until berries start to break up (about 3 min.). Blend sugar, cornstarch, remaining ⅓ cup water; stir into boiling mixture. Boil 1 min., stirring constantly. Cool. Pour remaining 3 cups of berries into baked Short Pie (p. 8). Cover with glaze. Refrigerate until firm ... about 2 hr. Top with whipped cream or ice cream.

RING-TOPPED CHICKEN SHORTCAKES

Heat oven to 450° (hot). Make Biscuit dough (p. 3). Pat or roll out ¼″ thick. Cut half the dough with biscuit cutter; half with doughnut cutter the same size. Place on baking sheet. Bake 10 to 15 min. Butter plain rounds and cover with Creamed Chicken (p. 16). Set biscuit rings on top and drop spoonful of red jelly into each hole. Garnish with parsley. 8 servings.

DATE VELVET CRUMB CAKE

Bring 6½-oz. pkg. dates, cut-up (about 1 cup) and 1 cup water to rolling boil; boil 1 min., stirring constantly. Set aside while mixing Velvet Crumb Cake batter (p. 12). Add ¾ cup date mixture to batter and beat ½ min. Pour into pan. Bake 35 min. Cool slightly; spread with remaining date mixture. Top with chopped nuts.

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