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Vegetable Soufflé

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1/4 cup butter
1/4 cup flour
1/3 cup cream
1/3 cup water (in which vegetable was cooked)
1 cup cooked vegetable put through sieve
3 eggs
salt pepper


Use carrots, squash, spinach as preferred. Melt butter, add flour gradually. Stir in cream, vegetable and water. Beat yolks of eggs until lemon colored and add to mixture. Then add stiffly beaten whites of eggs. Pour in buttered baking dish and bake in low oven. Set dish in pan of hot water. This is especially nice with carrots or Hubbard squash.

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