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Cheese Souffle

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      Title: CHEESE SOUFFLE
 Categories: Penndutch, Eggs, Cheese
      Yield: 1 Servings
 
      2 tb Butter
      3 tb Flour
    3/4 c  Milk
      3 ea Egg, separated
      1 c  Cheese, grated
    1/2 ts Salt
      1 ds Paprika
 
  Melt the butter in a double boiler and stir in flour until well
  blended. Slowly add the milk and cook until thick. Add cheese and
  stir until it melts. Then add the beaten yolks of the eggs and
  seasonings and cook for 1 minute. Set aside to cool. When cold, add
  the stiffly beaten egg whites. Mix well and pour into a buttered
  baking dish. Set dish in pan half filled with hot water and bake at
  350-F about 30 minutes. Serve at once. Source: Pennsylvania Dutch
  Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
 
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