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Note: Do not prepare souffle batter ahead of time.
Beat egg yolks until thick. Add cottage cheese and beat well. Stir in flour and salt. Fold in stiffly beaten egg whites. Bake on 380 degree griddle. Make each souffle about 3 inches in diameter. Souffle is done when sides are dry to light touch with finger. Serve immediately with one teaspoon each of sour cream and jam on each souffle.
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