Whole Wheat Souffle
|Seasoned stock||1 1⁄2 Cup (24 tbs)|
|Milk||3⁄4 Cup (12 tbs)|
|Cracked wheat||1⁄2 Cup (8 tbs)|
|Eggs||3 , separated|
|Nutritional yeast||3 Tablespoon|
|Grated cheese||1⁄2 Cup (8 tbs)|
|Celery seeds||1⁄2 Teaspoon, crushed|
Heat stock in top of double boiler over direct heat.
When boiling, add wheat, yeast and oil.
Race over bottom of double boiler, to which hot water has been added.
Cook over gentle heat until wheat has absorbed liquid.
Cool to lukewarm.
Stir in milk, egg yolks, cheese and celery seeds.
Fold in stiffly beaten egg whites.
Turn into oiled custard cups.
Bake at 350Â° F. for 30 minutes.