PEAS SOUFFLÉ. Nothing in the way of peas is more appetizing and at the same time more easily digested than peas soufflé. This may be baked in a large baking dish, or it may be divided and baked in individual baking dishes.

• 2 Tb. butter
• 2 Tb. flour
• 1/2 c. milk
• 1 c. peas purée
• 1/2 tsp. salt
• Dash of pepper
• 2 eggs

Melt the butter, stir in the flour, and add the heated milk. Cook until the mixture thickens and then add the peas purée, salt, and pepper. Separate the eggs, beat the yolks and add them to the mixture, and then fold in the stiffly beaten whites. Pour into a well-greased baking dish or individual baking dishes, place in a pan of hot water, and bake in a slow oven until set, or for 30 or 40 minutes. Serve at once.

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