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CHEESE SOUFFLE (another way)

Boil a quarter of a pint of milk, and stir into it till melted an ounce of butter. Pour it upon half a tea-cupful of fine bread-crumbs. Soak a few minutes, then add half a tea-cupful of grated cheese, the yolks of two eggs, and a little salt. Butter a souffle tin, and tie round it, to make the sides higher, a band of buttered paper. Just before putting the souffle into the oven, dash in the whites of three eggs which have been whisked to a firm froth. Bake in a quick oven till the centre is firm, and serve immediately.