|All purpose flour||3 Tablespoon|
|Dry mustard||1⁄2 Teaspoon|
|Milk||1 Cup (16 tbs)|
|Shredded swiss cheese||1 Cup (16 tbs) (4 ounces)|
|Caraway seeds||1⁄2 Teaspoon|
|Ham||1 Cup (16 tbs), ground|
|Eggs||6 , separated|
1 Melt butter or margarine in a medium-size saucepan; stir in flour, mustard and salt; cook, stirring constantly, just until bubbly.
Stir in milk; continue cooking and stirring until sauce thickens and boils 1 minute.
2 Stir in cheese until melted, caraway seeds and ham; let cool while beating eggs
3 Beat egg whites just until they form soft peaks in a large bowl.
Beat egg yolks until creamy-thick in a second large bowl; blend in cooled cheese sauce.
Stir in about 1 cup of the beaten egg whites until blended, then fold in remaining until no streaks of white remain.
Pour into an ungreased 8-cup souffle or straight-side baking dish.
Gently cut a deep circle in mixture about 1 inch in from edge with a rubber spatula (This gives souffle its double-puffed top.)
4 Bake in moderate oven (350Â°) 45 minutes, or until puffy-firm and golden on top.
Serve at once.