6 eggs, separated
1/4 tsp. cream of tartar
3 tbsp. butter
3 tbsp. flour
1/2 tsp. dry mustard
1/4 tsp. salt
1/8 tsp. pepper
1 c. milk
2 c. shredded Swiss cheese (4 oz.)
1 c. ground cooked ham
2 tbsp. grated Parmesan cheese

Beat egg whites with cream of tartar in a large bowl with electric mixer just until soft peaks form. Beat egg yolks in a small bowl, using same beaters, until thick and light.

Melt butter in a medium size saucepan. Stir in flour, mustard, salt and pepper; cook until bubbly. Slowly stir in milk. Cook, stirring constantly, until thickened and bubbly. Stir in cheese until melted; stir in ham.

Stir egg yolks into cheese sauce until well blended. Fold in egg whites until no streaks of white remain. Pour into a 2-quart souffle or other straight- sided baking dish. Sprinkle with Parmesan.

Bake in a moderate 350 degree oven for 45 minutes or until souffle is puffy and golden brown.