Cooking - Asparagus Souffle - Asparagus Souffle

1 1/2 c scalded milk

1 c soft bread crumbs

1/4 c melted butter

1 chopped pimento

1 tbsp chopped parsley

3/4 c grated gloated cheese

3 eggs

1/2 tsp salt

Pour scalded milk over bread crumbs; add butter, pimento, pars­ley, cheese, salt and beaten egg yolks. Fold in beaten egg whites. In a casserole alternate layers of cheese mixture and asparagus, hav­ing cheese sauce on top. Bake in a pan of hot water 45 minutes at 350 degrees.

-Mrs. W. A. Porter

From the Victory Cookbook, by the Ladies Aid, Victory Lutheran Church 1947