High-class cookery made easy

by Mrs. J. Hart

CHEESE SOUFFLÉE.

Take nine table-spoonfuls of flour, stir in gently a pint of milk to make the batter as thick as cream; strain it through a pointed strainer, to prevent being lumpy. Have four ounces of grated cheese, a pinch of cayenne pepper, and salt. Switch the yolks and whites of three eggs separate for five minutes. Stir in the last thing, into the batter; bake in a round buttered dish, in a hot oven, half-an-hour before required, as soufflées do not do well to be baked too soon.