Spinach Souffle

1 1/2 cups bread crumbs
1/4 to 1/2 cups hot milk
3 egg yolks
1 cup or more of cooked, chopped spinach
beaten egg whites
1/4 tsp salt to taste
1/8 tsp pepper

Scald bread crumbs with hot milk.
Beat egg yolks and add to mixture while warm,
then 1 cup or a little more of chopped spinach.
Whip egg whites until firm, stir into above ingredients,
then seasoning, salt and pepper.

Bake in a moderate oven 350* until top is golden brown.
Serve on toast, with a medium sauce made by using an
envelope of cream of chicken soup thickened with flour.