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Cheese Soufflé

1 cup cheese

4 tablespoons butter, or other fat

3 eggs

1 cup milk

½ teaspoon salt

4 tablespoons flour

Pepper

Make a white sauce of milk, flour, fat and seasonings. Add the cheese and beaten egg-yolks and stir until the cheese has melted and the yolks are set. Fold in stiffly beaten egg-whites. Pour into a buttered dish, or buttered individual molds, and set in a pan of hot water. Bake fifteen minutes in a slow oven (300° F.), or until the egg-white is set, and serve at once. It begins to fall as soon as removed from oven.

The cheese soufflé may be baked in ramekin dishes and served as a cheese course for dinner.