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Coffee (Chicken Souffle- cups cold)

*Chicken Souffle-2 cups cold roast chicken, a 14 cup cold boiled ham or tongue, 5 tablespoons Crisco, 2 tablespoons flour, 1/2 cup cream, 3/4 cup chicken broth, a 1/4 cup chopped nut meats, salt and paprika to taste, and 4 eggs beaten separately.

The chicken, ham or tongue should be chopped very fine before measuring. Melt 3 tablespoons Crisco in a frying pan; add the chopped meat and stir over fire until Crisco is absorbed. Make a sauce of 2 tablespoons Crisco, the flour, broth and cream. Pound the meat in a mortar, adding meanwhile the sauce. Press the whole through a fine sieve; add the nut meats, seasonings and yolks of eggs. Mix thoroughly, and fold in the whites of eggs. Bake in a Criscoed dish till firm in the center.

Serve with mushroom or tomato sauce. This may also be cooked in individual dishes. 25 minutes will be needed for cooking in a large dish, about 12 minutes in individual dishes.

It is better to cook a souffle too long than too short a time always, provided that the temperature be kept about 208° F.

March 1 *Toad in the Hole