Brown Bread Souffle Recipe

Instructions

1. Melt 2 1/2 tablespoons vegetable shortening, add 1/2 cup milk, 1/2 cup cream, 2 cups brown breadcrumbs, 1/4 teaspoon salt, and grated rind 1 lemon; let boil 2 minutes, stirring well, remove pan from fire, add 4 tablespoons sugar, 1 teaspoon cinnamon, 1 teaspoon vanilla extract, and when cool, beaten yolks 4 eggs.
2. Beat egg whites stiffly and add them lightly.
3. Pour mixture into vegetable shorteninged tin, cover with vegetable shorteninged paper and steam gently 1 hour.
4. Serve hot with sweet sauce.