1\/3 cup butter
\n1\/3 cup flour
\n\u00be teas. Salt
\n1 \u00bd cups milk
\n6 eggs, separated
\n\u00be teas. Cream of tartar
\nMelt butter in medium saucepan.\u00a0 Blend in flour and salt.\u00a0 Cook, stirring constantly until smooth and bubbly.\u00a0 Sir in milk all at once.\u00a0 Cook and stir until mixture boils and is smooth and thickened.\u00a0\u00a0 Set aside.
\nIn large mixing bowl, beat egg whites with cream of tartar at high speed until stiff but not dry, just until whites no longer slip when bowl is tilted.\u00a0 Thoroughly blend egg yolks, additional ingredients and seasoning, if desired, into rserved sauce.\u00a0 Gently , but thoroughly fold yolk mixture into whites.\u00a0 Carefully ppour into 1 \u00bd to 2 quart souffle dish or casserold.
\nIf desired, create \u201ctop hat\u201d effect by using a narrow spatula or spoon to cut through mixture in a ring about 1 inch from sides and 1 inch deep (this will cause center to rise higher than sides)\u00a0 Bake in 350 degree oven about 30 to 40 minutes, until puffy, delicately browned, and a knife inserted in center comes out clean.\u00a0 Serve immediately.\u00a0 Makes 4 to 6 servings.
\nVARIATIONS
\nCHEESE:\u00a0 Add to thickened sauce 1 to 1 \u00bd cups shredded\u00a0 cheddar swiss or mozzarella cheese and \u00bd tsp. Dry mustard.
\nFLORENTINE PLUS: Add 1 package frozen chopped spinach or broccoli, cooked and well-drained, \u00bc to \u00bd cup shredded swiss or cheddar cheese and 1 teas. Instant chicken bouillon.
\nSEAFOOD:\u00a0 Add 6 \u00bd to 7 oz. Can shrimp, well-drained, or crabmeat, salmon or tuna, drained and flaked, \u00bd cup shredded swiss cheese, \u00bd teaspoon instant minced onion and \u00bd teas. Dried dill weed.
\nPOULTRY;\u00a0 Add 1 cup finely chopped, cooked chicken or turkey, \u00bd cup shredded\u00a0 Swiss cheese, \u00bd tsp. Celery seed and \u00bd tsp. poultry seasoning.
\nVEGETABLE: \u00a0\u00a0\u00a0 \u00a0Add 1 cup finely chopped or shredded cooked, well drained vegetable, \u00bd cup shredded cheddar, swiss or mozzrella cheese and \u00bd tsp. Basil, thyme, marjoram or oregano leaves, crushed.<\/p>\n","protected":false},"excerpt":{"rendered":"
1\/3 cup butter 1\/3 cup flour \u00be teas. Salt 1 \u00bd cups milk 6 eggs, separated \u00be teas. Cream of tartar Melt butter in medium saucepan.\u00a0 Blend in flour and salt.\u00a0 Cook, stirring constantly until smooth and bubbly.\u00a0 Sir in milk all at once.\u00a0 Cook and stir until mixture boils and is smooth and thickened.\u00a0\u00a0 […]<\/p>\n","protected":false},"author":17,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_s2mail":"","footnotes":"","_links_to":"","_links_to_target":""},"categories":[3],"tags":[],"class_list":["post-1498","post","type-post","status-publish","format-standard","hentry","category-casseroles"],"_links":{"self":[{"href":"http:\/\/wesselbest.com\/index.php?rest_route=\/wp\/v2\/posts\/1498","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/wesselbest.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/wesselbest.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/wesselbest.com\/index.php?rest_route=\/wp\/v2\/users\/17"}],"replies":[{"embeddable":true,"href":"http:\/\/wesselbest.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1498"}],"version-history":[{"count":0,"href":"http:\/\/wesselbest.com\/index.php?rest_route=\/wp\/v2\/posts\/1498\/revisions"}],"wp:attachment":[{"href":"http:\/\/wesselbest.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1498"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/wesselbest.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1498"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/wesselbest.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1498"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}