Slice zucchini to 1/2 inch pieces. Cook in salted water until barely tender, drain well and mash slightly. Add egg yolks, cheese, and crackers to zucchini. Fold mixture into beaten egg whites. Pour into ungreased baking dish. Sprinkle paprika on top. Set dish in pan of water 1" deep. Bake 25 minutes at 350°.
Coffee and Ginger Souffle'
(dessert)
Heat milk with coffee to boiling point, remove from heat and cover; let infuse for several minutes, then strain. Melt butter, stir in the flour cook gently for a few minutes then gradually add the hot coffee-flavored milk, stirring constantly. Beat the egg yolks then beat into coffee base. Stir in sugar, fold in chopped ginger. Whip egg whites with pinch of salt to a stiff peak, fold 1/3 into base to lighten, give another quick whisk and add to base. Pour into a 7-cup straight sided ovenproof dish that has been well buttered and sprinkled with sugar. Bake in preheated 400° oven for 30 minutes. Done when it trembles rather than wobbles. Dust with confectioners sugar and serve immediately accompanied with light cream.
Sweet Potato Souffle'
Put potatoes, sour cream and cognac in a bowl; add butter and beat until smooth. Beat in the spices and the lemon rind, then mix in egg yolks. Beat egg whites until stiff and fold into the mixture. Pour mixture into buttered souffle dish and bake at 400° for 25-30 minutes. Serve at once.
