Cheese Souffle

I got this recipe from my mother.


She said:

This is from Modern Encyclopedia of Cooking by Meta Given, published in 1955. I’ve made a few changes and paraphrased a few things.

1/4 c. butter
1/4 c. flour
3/4 c. salt
dash cayenne or Tabaso
dash of dry mustard
1 1/2 c. milk
1/2 lb. sharp Cheddar, grated
6 eggs, separated

Have ready 2 qt casserole – do not grease. Preheat oven 300°F

Melt butter over low heat, blend in flour and seasonings until smooth. Add milk gradually and cook and stir until mixture thickens. Add cheese, cover and cook, stirring frequently until cheese is melted and well blended. Beat egg yolks thoroughly, then gradually mix still hot cheese sauce into them. Beat egg whites until stiff peaks. (Stiff peaks will stand up with slight curve when beater removed.) Fold slightly cooled egg yolk-cheese mixture. Transfer to casserole dish. Use a teaspoon to make a track all round the about 1-inch inside the casserole. This helps the crack to break in a more even line during baking. Place in oven with rack adjusted as near center as possible. Bake 1 hr or until puffed high and a rich golden brown. SERVE AT ONCE.

OR instructions for knowledgeable cooks:
1. preheat 300°
2. make cheese sauce
3. add yolks
4. fold into stiff egg white foam
5. bake 1 hr. in ungreased 2 qt casserole
6. call family/guest to table, take out of oven and serve.