Cheese soufflé
Cook together in a saucepan two tablespoonfuls, each, of butter and flour, and when they are blended pour upon them a half pint of milk. Stir to a smooth white sauce and stir into this eight tablespoonfuls of grated cheese, a saltspoonful of salt, a pinch of baking-soda and a dash of paprika. Have ready beaten four eggs, white and yolks separate. Remove the cheese mixture from the fire and gradually beat into it the yolks of the eggs; last of all, fold in lightly the stiffened whites. Turn the mixture into a greased pudding-dish and bake in a steady oven to a golden brown. Serve immediately.