Ben Wilson
CORN AND CHEESE SOUFFLÉ 1 tablespoon butter 1 tablespoon chopped green pepper 1/4 cup flour 2 cups milk 1 cup chopped corn 1 cup grated cheese 3 eggs 1½ teaspoon salt Melt the butter and cook the pepper thoroughly in it. Make a sauce out of the flour, milk and cheese; add the corn, egg yolks and seasoning; cut and fold in the whites beaten stiffly; turn into a buttered baking dish and bake over a medium flame thirty minutes.
With best regards,