Spanish Soufflé

• ¼ cup butter.
• ½ cup stale bread crumbs.
• 1 cup

Melt butter, add crumbs, cook until slightly browned, stirring often; add milk and sugar, cook twenty minutes in double boiler; remove from fire, add unbeaten yolks of eggs, then cut and fold in whites of eggs beaten until stiff, and flavor. Bake as Fruit Soufflé.