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Cheese Souffle (Tablespoons of butter)

2 tablespoons of butter 3 tablespoons flour 1/2 cup milk--scalded A speck of cayenne 1/4 cup grated cheese 3 whites of eggs 1/2 teaspoon salt Melt the butter; add the flour, and when well mixed, add gradually the scalded milk. Then add salt, cayenne and cheese. Remove from the fire. Cool the mixture, and fold into it the whites of the eggs, beaten until stiff. Pour into a buttered baking dish, and cook twenty minutes in a slow oven. Serve at once. Souffles must go directly to the table as they fall quickly when removed from the heat.