This Week in Chester History…

In 1937, the Mendham-Chester Tribune featured a column on “Healthy and Helpful Household Hints” by Helen Heaton. The top recipe this week was “Cheese Souffle.” It contained 4 tablespoons of granulated tapioca, 1 1/3 cups of milk, 1 1/3 cups of American grated cheese, 4 egg yolks well beaten, and 4 egg whites beaten stiff with 1 teaspoon of salt.¬†Readers were instructed to cook the milk and tapioca in a double boiler until the tapioca became clear. Then, they were to add the cheese and stir until melted, before adding in the egg yolks, and finally folding in those beaten egg whites. Lastly, readers would bake the souffle in a greased baking dish set in a pan of hot water at 350 degrees F for 40-50 minutes.

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