1930’s Bakers Chocolate Coconut Soufflé

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½ cup Minute Tapioca

½?cup sugar

¼ tecspoon salt

2 ½ squares Baker's Unsweetened Chocolate, cut into pieces

2 cups milk

2 tablespoors butter

½ cup Baker's Coconut, Southern

Style, chopped

3 egg yolks, beaten until thick

and lemon-colored

3 egg whites, stiffly beaten

Combine Minute Tapioca, sugar, salt,

chocolate, and milk in top of double boiler.

Place boiler over rapidly boiling water and bring to scalding point (allow 5 to 7 minutest, and cook 5 minutes, stirring frequently.

Remove the boiler from boiling water and add butter and coconut; let cool slightly while beating eggs. Add egg yolks and mix well.

Beat egg whites to stiff peaks. Then fold egg whites into coconut mixture.

Turn the mixture into a greased haking dish. Place the baking dish in a pan of hot water and bake in moderate oven (350° F.) 60 to 70 minutes, or until then soufflé is firm. Serve hot with plain or whipped cream.

Serves 8.

Minute Tapioca added to a soufflé absorbs and holds moisture during baking, making it deliciously moist, flully, and light, and helps it stay high during serving-

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