Velveeta has an undeserved rap. It is what it is, but it isn't what a lot of people think it is. It's a product made mostly of cheese, but has nothing in it that isn't perfectly okay to eat. It's mainly just got emulsifiers to stabilize it and keep it from separating when it melts, as regular cheese will often do. Actually, it used to be better; more flavorful and less salty, but I digress. For making inexpensive melty sauce dishes, it had its place on the Homefront, for sure, and if you ever eat a cheeseburger from a fast food place or buy American cheese, you have no cause to be snobbish about Velveeta.
This is from a 1944 issue of Cine-Mundial (the Spanish-language Moving Picture World,) and I was very proud that I had to look up only a handful of the terms after interpeting the recipe. I never studied Spanish, but it has sort of rubbed off on me over the years. At least, to read simple things.
Melt 1/2 lb. Velveeta in double boiler. Mix with 3/4 cup milk,
remove from heat and allow to cool. Add 3 egg yolks,
1 3/4 cups bread crumbs, 1/2 teaspoon salt and 1/2 teaspoon
mustard powder. Incorporate 3 egg whites beaten until meringue (stiff.)
Pour the mixture into 6 well-greased pudding molds. Place in
a tray with hot water for 30 minutes hornéense slow fire.
Take the souffles from the molds and serve with tomato sauce.
It seems hornéense has to do with baking, so I guess they just mean
"in a slow oven," like 300º.
Oh! With Velveeta also is made a rich and smooth cheese sauce
to serve with vegetables and meats!
Le da un rico sabor a sus comidas means "gives a rich flavor to your meals."