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Cheese Souffle (Easily and quickly made)

A cheese souffle is easily and quickly made and must be eaten as soon as it is removed from the oven. Cook together in a saucepan a tablespoonful of flour and one of butter; then add a half cupful of milk, stirring all the time until smooth and thick. Now add four tablespoonfuls of grated Parmesan cheese and a good pinch each of pepper and salt. Remove from the fire and stir into the mixture the well beaten yolks of three eggs and, last of all and lightly, the whites whipped very stiff. Turn into a greased baking dish and bake until it is puffed up to twice its original size and is a bright brown in color. This souffle will be large enough for four persons.