Cheese Soufflé
1½ teaspoon ground mustard. 1/4 teaspoon paprika. 1/2 cup scalded milk. 1/4 cup grated American cheese.
Yolks 3 eggs beaten thick and light.
Whites 3 eggs beaten stiff.
PROCESS: Melt butter in a saucepan; add flour mixed with seasonings, stir to a smooth paste and add gradually scalded milk, stirring constantly. Add grated cheese and when cheese is melted remove from range; add yolks of eggs and continue beating, then cut and fold in the whites of eggs. Turn mixture into a well-greased, one-quart baking dish and bake in a moderate oven twenty minutes. Serve at once.