DIY History | Transcribe | Iowa Women’s Lives: Letters and Diaries | Ruth Salzmann Becker recipe book, mid- to late-20th century

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Ruth Salzmann Becker recipe book, mid- to late-20th century

Page 13

Millet Souffle
1/2 cup millet
1 cup water
1 1/4 teaspoons salt
Freshly ground black pepper
3 eggs, separated
2/3 cup milk
1/2 cup grated cheese
1. The day before, place the millet and water in the top of a double boiler and let soak overnight.
2. Next day add three-quarters teaspoon salt and cook over boiling water, covered, 20 minutes.
3. Preheat oven to 375 degrees.
4. Mix the cooked millet with the remaining salt, pepper to taste, egg yolks, milk and one-quarter cup of the cheese. Beat the egg white until stiff but not dry and fold into the millet mixture.
5. Pour mixture into a one-and-one-half-quart baking dish. Sprinkle with remaining cheese and set in a pan of hot water and bake 30 minutes or until browned and set.
Yield: Four to five servings.
Do-It-Yourself Familia
3 cups quick-cooking oats
1 1/2 cups raw or toasted wheat germ
1 eight-ounce package dried apricots, cut up
1 cup chopped nuts

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Millet Souffle 1/2 cup millet 1 cup water 1 1/4 teaspoons salt Freshly ground black pepper 3 eggs, separated 2/3 cup milk 1/2 cup grated cheese 1. The day before, place the millet and water in the top of a double boiler and let soak overnight. 2. Next day add three-quarters teaspoon salt and cook over boiling water, covered, 20 minutes. 3. Preheat oven to 375 degrees. 4. Mix the cooked millet with the remaining salt, pepper to taste, egg yolks, milk and one-quarter cup of the cheese. Beat the egg white until stiff but not dry and fold into the millet mixture. 5. Pour mixture into a one-and-one-half-quart baking dish. Sprinkle with remaining cheese and set in a pan of hot water and bake 30 minutes or until browned and set. Yield: Four to five servings. Do-It-Yourself Familia 3 cups quick-cooking oats 1 1/2 cups raw or toasted wheat germ 1 eight-ounce package dried apricots, cut up 1 cup chopped nuts