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German Pot-cheese Cake

I cup butter I cup sugar 3 eggs I cup pot-cheese I cup grated breadcrumbs Grating of lemon-rind½ teaspoonful vanilla 1 teaspoonful salt Cream the butter and sugar well together.

Separate the eggs, adding the yolks one at a time, then the flavoring, and beat the mixture until very light. Stir in the pot-cheese and grated breadcrumbs. Fold in the stiffly beaten whites. Bake in a moderate oven.

Cheese and Fish Soufflé Cook half a cup of bread-crumbs to a paste in half a cup of rich milk, and stir in half a cup of mild cheese, grated. To the yolks of two eggs add a little mustard, salt, cayenne, few drops of Worcestershire, half a teaspoonful lemon-juice, a little minced parsley, and half a cup of cooked fish, flaked. Add to first mixture and let cool. Fold in the stiffly beaten whites of two eggs. Set in a pan ⚫of hot water and bake about twenty-five minutes.