2 tbsp. butter
2 tbsp. flour
1/4 tsp. salt
Pepper
Cayenne
1/4 tsp. mustard
2/3 c. milk
2/3 c. shredded cheese
2 egg yolks, beaten
2 egg whites
1/4 tsp. cream of tartar

Heat oven to 350 degrees. Melt butter over low heat in heavy saucepan. Blend in flour and seasoning. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat; stir in milk. Bring to a boil, stirring constantly. Boil 1 minute. Stir in cheese. Remove from heat; stir in egg yolks.

Beat egg whites and cream of tartar until stiff. Fold in the cheese mixture. Pour into ungreased 1 quart baking dish.

For high hot souffle make groove 1" from edge. Set baking dish in pan of hot water 1" deep. Bake 50 to 55 minutes. Serve with seafood, mushroom or tomato sauce. Serves 2.