1 (10 oz.) pkg. frozen chopped spinach
2 tbsp. butter
2 tbsp. flour
1/4 tsp. salt
1/2 c. milk
2 oz. or more Cheddar cheese, shredded
4 egg yolks
4 egg whites, stiffly beaten
1/8 tsp. cream of tartar
Dash tarragon, marjoram and chervil

Cook spinach and drain. Add butter to spinach, cook and stir over high heat until butter is melted and any excess moisture has evaporated. Blend in flour and salt. Add milk all at once. Cook and stir over medium heat until thickened and bubbly. Remove from heat; stir in cheese until melted. Beat egg yolks until thick and lemon colored. Slowly add spinach to egg yolks, stirring constantly. Gradually pour over beaten egg whites, folding together thoroughly. Pour in 1 1/2 quart souffle dish. Place dish in a pan of water. Bake at 350 degrees for 30 - 35 minutes or until knife just off center comes out clean. Serve immediately with cheese sauce. Serves 3 as main course.