Cheese Souffle Recipe


8 oz cheese, grated
3/4 pt milk
1/2 tsp salt
1 1/2 tsp dry mustard
1 tsp grated onion
5 eggs, separated
2 tbsp flour
1/4 tsp cream of tartar


1 Grease a 2 quart souffle dish well and place a band of aluminum foil
around the outside, extending 2 inches above it. Heat milk in a double
saucepan to just below boiling point (about 2 minutes). Add cheese, salt,
mustard and onion and stir until cheese melts (about 1-2 minutes longer).
Beat egg yolks and blend in flour. Add small amount of hot cheese sauce
to egg yolks. Mix well. Slowly return egg yolk mixture to cheese sauce.
Cook over water until sauce thickens, stirring constantly. Beat egg whites
with cream of tartar until whites are stiff.
2 Gently fold cheese mixture into egg whites. Pour into prepared dish.
Place in a pan of hot water and bake in a moderate oven, 350 degrees, for
about 50 minutes.
3 Remove foil and bake 10 minutes longer until golden brown. Serve at once.

Serves 6