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Cheese Souffle

3 Tablespoonfuls Snowdrift 34 Cupful Grated American Cheese 1 Teaspoonful Salt 1/2 Teaspoonful Paprika 1/2 Cupful Bread Crumbs 1 Cupful Milk 4 Eggs Melt the Snowdrift in a double-boiler top, add the cheese, paprika, crumbs, salt and milk, and cook the mixture together over hot water until the cheese has melted.

Then separate the eggs, beat the yolks until lemon-colored, add the crumb mixture, and fold the whole into the egg whites, whipped until stiff. Transfer to a medium-sized baking dish, which has been lightly rubbed with Snowdrift, and bake about thirty-five minutes in a moderate oven, 350 degrees F.