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Tomato and Cheese Souffle

Take half a pint of fresh tomato pulp, two ounces of good cheese cut into dice, two ounces of butter, one and a half ounces of boiled macaroni in small pieces, one and a half ounces of bread-crumbs, and a good seasoning of salt, pepper, mustard, and cayenne. Put all into a saucepan, mix well, and stir until the mixture boils. Let it cool, then beat in the yolks of two eggs, and the whites of three eggs previously beaten to a stiff froth. Bake in a dish or tin that has been buttered and dredged with brown bread-crumbs. Serve very hot, and strew with grated cheese. Probable cost, 1s.