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CHEESE SOUFFLE

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1/4 or 1/2 lb. pkg. cheese
2 Tbsp. butter
3 Tbsp. flour
1/2 c. scalded milk
few grains cayenne (optional)
3 eggs, separated

Cut cheese in small pieces. Melt butter in saucepan.
Blend flour with butter; add scalded milk slowly. Cook until
mixture thickens, stirring constantly. Add cayenne and cheese.
Stir until cheese is melted. Remove from heat; add egg yolks
and fold in stiffly beaten egg whites. Pour into buttered
baking dish. Set in a pan of water; bake at 325 degrees for 40 to 45
minutes.

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