3 tablespoons butter
1/4 cup flour
1 cup milk
1/2 teaspoon salt
1/2 teaspoon Tabasco
1 cup shredded sharp Cheddar cheese
4 eggs, separated
1/4 teaspoon cream of tartar

In a double boiler melt butter over low heat; stir in flour, then slowly stir in milk, a little at a time, salt and Tabasco. Cook, stirring constantly, until mixture is smooth and thickened.

Add cheese to mixture; stir until cheese melts and sauce is smooth.

Beat egg yolks with a large fork or whisk.

Stir in a little cheese sauce, then stir this mixture back into remaining cheese sauce. Do not allow mixture to boil to avoid curdling. Cool slightly.

Beat egg whites with cream of tartar until stiff, but not dry; gradually fold in cheese sauce. Pour into ungreased 1 1/2-quart souffle dish to within 1-inch from the top.

To make crown, make shallow path in souffle about 1 inch from edge with teaspoon.

Bake in 325°F. oven for 55 to 60 minutes until top is golden brown.

To prevent souffle from falling, serve immediately after removing from oven.

Makes 6 servings.