| How To Cook: |
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1. Preheat the oven to 350°. With a pastry brush, spread the tablespoon of softened butter over the bottom and sides of an 8-inch-square baking dish at least ˝ inches deep.
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2. Add 2 tablespoons of the flour and tip the dish back and forth to spread it evenly. Invert the dish and rap it on a table to remove the excess flour. Set aside.
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3. Force the pot cheese through a food mill into a deep bowl, or rub it through a fine sieve with the back of a spoon. Stir in the sour cream with a whisk or large spoon, then beat in the eggs, one at a time.
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4. Add the milk and salt, and the remaining 1 tablespoon of flour and continue to beat until the flour is completely absorbed.
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5. Pour the souffle into the baking dish and bake in the middle of the oven for about 30 minutes, or until the top puffs and is lightly browned. Sprinkle lightly with confectioners' sugar and serve at once.
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