Cheese Souffle
- 2 tablespoons butter.
- 3 tablespoons flour.
- ½ teaspoon salt.
- ⅛ teaspoon ground mustard.
- Few grains cayenne.
- ½ cup scalded milk.
- 4½ tablespoons grated cheese.
- Yolks three eggs beaten very light.
- Whites three eggs beaten stiff.
Process: Melt butter in a sauce-pan, add flour sifted with seasoning, add milk gradually, beating constantly; add cheese when well-blended and cooked, remove from range and add yolks of eggs; then fold in the beaten whites. Pour mixture into a buttered baking dish and bake twenty minutes in a moderate oven. Serve immediately.