From Mrs. Walter Macgavin

Put in a bowl 1 spoonful of flour, four spoonfuls of grated cheese, add about 1/3 teacupful of milk, salt, and a small piece of butter. Keep stirring the mixture on a very gentle fire, until the butter is well melted. Then take off the fire and let it cool. Whip whites of four eggs stiff; add it to the mixture and pour it all in a buttered dish. Put in moderate oven for 10 or 15 minutes. Serve at once.

Cheese Souffle

From Mrs. R. A. Gould

Make a cream sauce with 1 tablespoonful of butter, 1 tablespoonful of flour, and 1 cupful of cold milk, and stir constantly until a smooth sauce is formed, adding 1 cupful of grated cheese; season with 1/2 tea-spoonful of salt, 1 saltspoonful of pepper, and a dash of red pepper. Whip very light the whites of 3 eggs, and pour over the mixture. Bake until firm in a buttered dish, placed in a pan of water. Serve immediately.

Cheese Souffle

From Mrs. Philip Rice

One cupful broken cheese, 1 cupful cream, 1 tablespoonful butter, 1 1/2 teaspoonfuls flour, 2 eggs, beaten separately. Add mustard, cayenne, and salt to taste. Cook in double boiler.