Everyday Cheese Souffle
|Butter||1⁄4 Cup (4 tbs)|
|Flour||1⁄4 Cup (4 tbs)|
|Milk||1 1⁄2 Cup (24 tbs)|
|Cheddar cheese||1⁄2 Pound, finely grated|
|Eggs||4 , separated|
1. Preheat oven to moderate (375° F.).
2. In a saucepan melt the butter over low heat and add the flour; stir with a wire whisk until blended. Meanwhile, bring the milk to a boil and add all at once to the butter-flour mixture, stirring vigorously with the whisk. Season to taste with salt, Worcestershire and cayenne pepper.
3. Turn off the heat and let the mixture cool two to three minutes. Add the cheese and stir until melted. Beat in the egg yolks one at a time and cool.
4. Beat the egg whites until they stand in peaks, but do not overheat. Cut and fold the egg whites into the mixture. Turn into a two-quart casserole (greased or ungreased, as desired) and bake thirty to forty-five minutes.