Cheese Souffle

1/4 cup butter
1/4 cup flour
1/2 teaspoon salt
1 cup milk
1/2 pound nippy cheese
4 beaten egg whites
4 beaten egg yolks


  1. Melt butter. Add flour and salt. Blend.
  2. Add milk. Cook stirring constantly until thick and smooth.
  3. Add shredded cheese. Stir until melted. Gradually add sauce to egg yolks.
  4. Carefully fold in egg whites beaten stiff but not dry. Pour in ungreased baking dish.
  5. Bake in pan of hot water in moderately slow oven. (325°) for 1 hour and 15 minutes, or until mixture doesn't adhere to knife.

  6. Serves 6

Back to Jan’s Recipes