Cheese Soufflé
2 tablespoons butter
3 tablespoons flour
½ cup scalded milk
½ teaspoon salt
Few grains cayenne
¼ cup grated Old English or Young America cheese
Yolks 3 eggs
Whites 3 eggs
Melt butter, add flour, and when well mixed add gradually scalded milk. Then add salt, cayenne, and cheese. Remove from fire; add yolks of eggs beaten until lemon-colored. Cool mixture, and cut and fold in whites of eggs beaten until stiff and dry. Pour into a buttered baking-dish, and bake twenty minutes in a slow oven. Serve at once.