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Cheese Souffle


1 cup milk
3 tablespoons butter
1/4 cup flour
1/2 teaspoon salt
Few grains cayenne
1/4 pound process American cheese
4 eggs, separated


Set oven for slow, 300F. Heat milk but do not scald. Melt butter in top of double boiler, blend in flour, salt, cayenne. Add heated milk; stir over hot water until smooth and thickened. Slice cheese into sauce; stir until cheese melts. Remove from heat. Beat egg yolks with a fork until well blended. Add a little of the cheese sauce; stir mixture into remaining cheese sauce. Beat egg whites stiff but not dry; fold in cheese sauce gently but thoroughly. Turn into ungreased 1 1/2 quart casserole to within 1/4 inch of top (if any is left, bake separately in small, ungreased baking dish). Make a shallow path, using a teaspoon about 1 inch in from edge of casserole. Bake 1 1/4 hours. Do not open oven while baking. Serve at once.

Makes 4 servings.

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