Ingredients. - One ounce of butter and one ounce of flour. One teaspoon-ful of mignonette or white pepper. Salt, pepper, and Cayenne pepper. One gill of milk. Three eggs. Three ounces of Parmesan cheese.

Time required, about forty minutes.

To make a Cheese Souffle :

1. Take a stewpan and put into it one ounce of butter.

2. Add one teaspoonful of mignonette pepper.1

3. Put the stewpan on the fire and let the pepper fry in the butter (to extract its flavor) for two or three minutes.

4. Take the stewpan off the fire, and strain the butter into a basin; as the pepper is only for flavoring, the grains must not be left in the butter.

5. Wash out the stewpan, to prevent any of the grains remaining.

6. Pour the flavored butter back in the stewpan.

7. Add one ounce of flour, a teaspoonful of salt, half a teaspoonful of pepper, and Cayenne pepper according to taste, and stir well together with a wooden spoon.

1 White pepper-corns.

8. Add one gill of milk.

9. Put the stewpan on the fire, and stir the mixture smooth until it thickens.

10. Take the stewpan off the fire and stand it on a piece of paper on the table.

11. Add one by one the yolks of two eggs, and beat them well together.

12. Take three ounces of Parmesan cheese.

13. Grate the cheese with a grater on to a plate or piece of paper.

14. Add the three ounces of grated cheese to the above mixture in the stewpan, and mix it all well together.

15. Whip the whites of four eggs with a little salt in a basin, until quite stiff.

16. Add the whites to the above mixture, and stir it lightly.

17. Take a plain pint tin mould and prepare it in the same way as for the Vanilla Souffle Pudding (see Lesson First).

18. Pour the mixture into the buttered tin mould.

N. B. - This same mixture, if poured into Ramaquin papers and baked, will make cheese Ramaquins.

19. Put the tin in a hot oven to bake from twenty minutes to half an hour. Look at it once or twice to see that it does not burn; but the door of the oven should not be opened too often while the souffle is inside, lest it should check the souffle from rising properly.

N. B. - To serve a baked souffle, it should be kept in the tin, the buttered paper taken off, and a clean napkin folded round the tin. It can also be baked in a mould, which slips inside a plated-silver dish sold for the purpose. This is the more elegant way of serving a souffle or fondu.