Baked Vegetable Souffle

Ingredients

• 1 tablespoon Crisco
• 1/4 lb cooked carrots
• 1/2 lb boiled potatoes
• 3/4 lb boiled turnips
• 1/2 lb stewed onions
• 1 tablespoon chopped parsley
• Salt and pepper to taste
• 3 eggs

Method

1. 1 Chop onions and mash the vegetables. Mix them well with the Crisco, seasonings, and egg yolks.
2. 2 Beat the egg whites to stiff peaks and gently fold them into the vegetable mixture.
3. 3 Turn the mixture into a greased fireproof dish and bake for 30 minutes in a 350°F oven.