Cheese Soufflé

• 2 oz. butter
• 2 oz. plain flour
• ½ pint

Melt butter in pan; stir in flour and cook a minute without browning. Remove from heat and stir in milk. Return to heat and cook, stirring until the mixture thickens and leaves the sides of the pan. Remove from heat and blend in the cheese. Stir in the egg yolks blended with the mustard and a sprinkle of salt and pepper. Whisk egg-whites until stiff, but not dry, and fold in. Turn into two butt