6 tablespoons of margarine
1/2 cup of all purpose flour
A dash of ground red pepper
1 1/2 cups of milk
3 cups of shredded cheddar, Swiss Colby or Havarti cheese
6 egg yolks
6 egg whites

Measure enough foil to wrap around a 2 quart soufflé dish with 6 inches to spare. Fold foil into thirds lengthwise. Lightly butter one side. With buttered side in, position foil around dish, letting it extend 2 inches above the top. Fasten the foil. For cheese sauce, in a saucepan melt margarine or butter, stir in flour and red pepper. Add milk all at once. Cook and stir until thickened and bubbly. Remove from the heat. Add cheese, 1 cup at a time, stirring until melted. In a bowl beat yolks with a fork until combined. Slowly add cheese sauce to yolks, stirring constantly. Cool slightly. In a bowl beat the egg whites until stiff peaks form. Gently fold about 2 cups of the stiffly beaten whites into cheese sauce. Gradually pour cheese sauce over remaining stiffly beaten whites, folding to combine. Pour into the ungreased soufflé dish. Bake in a 350ºF. oven for about 50 minutes or until a knife inserted near the center comes out clean. Gently peel off foil, serve soufflé immediately. Makes 6 servings  

Cheese Soufflé 2

2 tablespoons of butter or margarine
3 tablespoons of flour
1/2 cup of milk
1/2 teaspoons of salt
2/3 cup of grated cheese
3 eggs

Make sauce with butter, flour and milk and salt in saucepan. Add cheese. Cook until milk and cheese is all melted. Add 3 well beaten egg yolks. Cool and fold in 3 stiffly beaten egg whites. Pour into greased casserole. Set in pan of water and bake 350ºF. for 45 minutes. 

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