4 tbsp. butter
2 tbsp. flour
1 c. scalded milk
1/2 tsp. salt
1/2 to 1 c. grated cheese
4 egg yolks, beaten lightly
4 egg whites, beaten stiff

May use tomato juice instead of milk.

Melt butter and stir in flour. Add milk gradually and stir until thick and smooth. Add salt and cheese. Stir until smooth. Remove from heat and stir in yolks. Cool, fold in egg whites.

Pour into buttered deep baking dish. For a firm souffle; bake 30 to 45 minutes at 325 degrees. For a creamy souffle, bake 20 minutes at 375 degrees. Serve at once.