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Corn Soufflé

1 tablespoon butter or savory

Pepper fat

I pimiento

1 tablespoon flour

2 cups corn pulp (fresh or

½ cup milk canned)

1 teaspoon salt

2 eggs

¼ teaspoon paprika

Make a white sauce, using the fat, flour, milk and seasoning. Rub the pimiento through a sieve and add it to the sauce. Add the corn to the mixture. Cool slightly, then add the well-beaten egg-yolks and fold in the stiffly beaten egg-whites. Turn into a greased baking-dish, set the dish in a pan of hot water, and bake in a moderate oven until the egg is set, about thirty minutes.