Cheese Soufflé
  2 tbsp. butter           2/3 cup shredded sharp
  2 tbsp. flour              cheese
  1% tsp. salt             2 egg yolks, well
  pepper                     beaten
  cayenne pepper           2 egg whites
  1/4 tsp. mustard         1/4 tsp. cream of
  2/3 cup milk               tartar

Heat oven to 350 F (mod.). Melt butter over low
heat in heavy saucepan. Blend in flour and season-
ings. Cook over low heat, stirring until mixture is
smooth and bubbly. Remove from heat; stir in milk.
Bring to boil, stirring constantly. Boil 1 min. 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-qt. bak-
ing dish. For a High Hat Soufflé, make groove 1"
from edge. Set baking dish in pan of hot water (1"
deep). Bake 50 to 55 min., until puffed and golden
brown. Serve immediately with Seafood Sauce (be-
low). 2 servings.

                  Seafood Sauce
Carefully stir 1/2 to 1 cup cooked shrimp, lobster,
crabmeat, salmon, or tuna pieces into 1 cup Medium
White Sauce (p. 122).


   The Cheese Soufflé is also delicious when
   served with Tomato Sauce (p. 76) or Easy
   Mushroom Sauce (p. 122).