Mixed Vegetable Souffle
| 1 tablespoonful Crisco | 1/2 lb. stewed onions |
| 1/4 lb. cooked carrots | 1 tablespoonful chopped parsley |
| 1/2 lb. boiled potatoes | Salt and pepper to taste |
| 3/4 lb. boiled turnips | 3 eggs |
Chop onions, add vegetables mashed, then mix well, add Crisco, seasonings, and yolks of eggs. Beat up whites of eggs to stiff froth and fold them into mixture, then turn it into Criscoed fireproof dish and bake thirty minutes in moderate oven.