Cheese Souffle

2 tablespoons butter

3 tablespoons flour 1/2 cup scalded milk 1/2 teaspoon salt

Few grains cayenne

1/4 cup grated Old English or

Young America cheese Yolks 3 eggs

Whites 3 eggs

Melt butter, add flour, and when well-mixed add gradually scalded milk. Then add salt, cayenne, and cheese. Remove from fire; add yolks of eggs beaten until lemon-colored. Cool mixture, and cut and fold in whites of eggs beaten until stiff and dry. Pour into a buttered baking-dish, and bake twenty minutes in a slow oven. Serve at once.

Ramequins Souffles

Bake Cheese Souffle mixture in ramequin dishes. Serve for a course in a dinner.

Soufflé Au Rhum

Yolks 2 eggs

1/4 cup powdered sugar

1 tablespoon rum Whites 4 eggs

Few grains salt

Beat yolks of eggs until lemon-colored. Add sugar, salt, and rum. Cut and fold in whites of eggs beaten until stiff and dry. Butter a hot omelet pan, pour in one-half mixture, brown underneath, fold gradually, turn on a hot serving dish, and sprinkle with powdered sugar. Cook remaining mixture in same way. Soufflé au Rhum should be slightly underdone inside. At gentlemen's dinners rum is sometimes poured around souffle and lighted when sent to table.

Cheese Souffle With Pastry

2 eggs

2/3 cup thick cream

1/2 cup Swiss cheese, cut in small dice 1/2 cup grated American cheese

1/3 cup grated Parmesan cheese Salt and pepper Few grains cayenne Few gratings nutmeg

Add eggs to cream and beat slightly, then add cheese and seasonings. Line the sides of ramequin dishes with strips of puff paste. Fill dishes with mixture until two-thirds full. Bake fifteen minutes in a hot oven.

Omelet Souffle

Yolks 2 eggs

1/4 cup powdered sugar

1/2 teaspoon vanilla Whites 4 eggs

Few grains salt

Prepare same as Soufflé au Rhum. Mound three-fourths of mixture on a slightly buttered platter. Decorate mound with remaining mixture forced through a pastry bag and tube. Sprinkle with powdered sugar, and bake ten minutes in a moderate oven.