Parmesan-Swiss Souffle

     Make the same as Basic Souffle, with these little differences: 

1/2 cup grated Swiss cheese, and 1/2 cup grated Parmesan in place of the Cheddar cheese 1/4 teaspoon each of sugar and black pepper for seasoning.

Any of these makes a light, lovely luncheon or a proper climax to a grand dinner.

 Cheese-Corn Souffle

     Make as Basic Souffle, substituting for the scalded milk 1 cup of
     sieved and strained juice from cream-style canned corn.

 Cheese-Spinach Souffle

Saute 1-1/2 cups of finely chopped, drained spinach in butter with 1 teaspoon finely grated onion, and then whip it until light and fluffy.  Mix well into the white sauce of the Basic Souffle before adding the cheese and following the rest of the recipe.

 Cheese-Tomato Souffle

     Substitute hot tomato juice for the scalded milk.

 Cheese-Sea-food Souffle

     Add 1-1/2 cups finely chopped or ground lobster, crab, shrimp,
     other sea food or mixture thereof, with any preferred seasoning
     added.

 Cheese-Mushroom Souffle

1-1/2 cups grated sharp Cheddar 1 cup cream of mushroom soup Paprika, to taste Salt 2 egg yolks, well beaten 2 egg whites, beaten stiff 2 tablespoons chopped, cooked bacon 2 tablespoons sliced, blanched almonds

Heat cheese with soup and paprika, adding the cheese gradually and stirring until smooth.  Add salt and thicken the sauce with egg yolks, still stirring steadily, and finally fold in the whites.  Sprinkle with bacon and almonds and bake until golden brown and puffed high (about 1 hour).

 Cheese-Potato Souffle (Potato Puff)

6 potatoes 2 onions 1 tablespoon butter or margarine 1 cup hot milk 3/4 cup grated Cheddar cheese 1 teaspoon salt A dash of pepper 2 egg yolks, well beaten 2 egg whites, beaten stiff 1/4 cup grated Cheddar cheese

Cook potatoes and onions together until tender and put through a ricer.  Mix with all the other ingredients except the egg whites and the Cheddar.  Fold in the egg whites, mix thoroughly and pour into a buttered baking dish.  Sprinkle the 1/4 cup of Cheddar on top and bake in moderate oven about 1/2 hour, until golden-brown and well puffed.  Serve instantly.

Variations of this popular Souffle leave out the onion and simplify matters by using 2 cups of mashed potatoes.  Sometimes 1 tablespoon of catsup and another of minced parsley is added to the mixture.  Or onion juice alone, to take the place of the cooked onions—­about a tablespoon, full or scant.

The English, in concocting such a Potato Puff or Souffle, are inclined to make it extra peppery, as they do most of their Cheese Souffles, with not only “a dust of black pepper” but “as much cayenne as may be stood on the face of a sixpence.”

 Cheese Fritter Souffles