Corn Soufflé

1 Tbsp. fat

            Pepper

1 Tbsp. flour

1 boiled pimiento

½ cup milk

2 cups corn pulp

1 tsp. salt

2 eggs

¼ tsp. paprika

Corn soufflé is made with a white sauce, in this case Béchamel, using the fat, flour, milk, and seasoning. Rub the pimiento through a sieve and add it to the sauce. Add the corn to the mixture. Cool slightly, then add the well beaten egg yolks and fold in the stiffly beaten egg whites. Turn into a greased baking dish, set the dish in a pan of hot water, and bake in a moderate oven (375 F.) until the egg is set, about thirty minutes.