High Hat Tuna Souffle - cooking recipe

Ingredients

1/2 c. milk, scalded
1/4 c. shortening
2 Tbsp. sugar
1 tsp. salt
1 pkg. active dry yeast
1/4 c. warm (105~ to 115~) water
2 egg yolks, slightly beaten
1 c. sifted all-purpose flour
1 (10 3/4 oz.) can condensed cream of celery soup
1 (6 1/2 to 7 oz.) can tuna, drained
1 Tbsp. chopped pimiento
1 tsp. grated onion
1 Tbsp. dry onion flakes
2 egg whites, beaten stiff but not dry

Preparation

Combine hot milk, shortening, sugar and salt.
Cool to lukewarm.
Sprinkle yeast onto warm water in a large bowl; stir until dissolved.
Add milk mixture, egg yolks and flour.
Beat until smooth, about 1 minute.
Cover; let rise in a warm place, free from draft, until double in bulk, about 40 minutes.