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Cheese Souffle

Two even tablespoons butter, three even tablespoons of flour, one-half cup of milk, one-half teaspoon salt, a little cayenne, three eggs, one cup grated cheese. Make a white sauce of the butter, flour, milk, salt and cayenne, add the cheese; stir until melted. Pour this on the beaten yolks, beating all the time; when cool fold in the beaten whites, bake in a buttered dish twenty to thirty minutes. Do not look at or move the souffle for fifteen minutes. Serve immediately.

— Mrs. Stanley Vincent