CHEESE SOUFFLÉS
- 6 heaping tablespoonfuls (3 ozs.) grated cheese
- 1 heaping tablespoonful (1 oz.) butter
- 1 level tablespoonful flour
- 2 eggs
- 1 gill (½ cup) milk
- Salt and pepper to taste
Melt the butter, stir in the flour, add the milk, and stir till it cooks for three minutes; remove from the fire, add the yolks of eggs well beaten, the cheese, seasonings, and the whites stiffly beaten; divide into buttered ramequins, and bake for ten minutes.
Serve quickly.