Cheese and its economical uses in the diet

by C. F. Langworthy; Caroline Louisa Hunt

Cheese Soufflé.

2 tablespoonfuls of butter.	A speck of cayenne.
3 tablespoonfuls of flour.	¼ cupful of grated cheese.
½ cupful of milk (scalded).	3 eggs.
½ teaspoonful of salt.

Melt the butter; add the flour and, when well mixed, add gradually the scalded milk. Then add salt, cayenne, and cheese. Remove from the fire and add the yolks of the eggs, beaten until lemon colored. Cool the mixture and fold into it the whites of the eggs, beaten until stiff. Pour into a buttered baking dish and cook 20 minutes in a slow oven. Serve at once.

The proteid of this recipe is equal to that of half a pound of beef; the fuel value is equal to that of three-fourths of a pound.