Airy soufflé wears a tall top hat. Serve pronto, as it waits for no one
¼c. butter or regular margarine
⅛tsp. ground red pepper
½lb. sharp process cheese, sliced fine
Heat but do not scald milk.
Melt butter in saucepan; stir in flour, milk and seasonings; cook, stirring, until smooth and thickened. Blend in cheese.
Beat egg yolks until thick and lemon-colored; blend with a little cheese sauce; slowly stir into remaining cheese sauce. Cool slightly.
Beat egg whites until stiff but not dry. Slowly pour cheese sauce into egg whites; gently blend. Pour into ungreased soufflé dish or 1¼-qt. casserole. Make a circle through mixture 1″ deep and 1″ from edge of casserole. This gives soufflé a puffy top hat.
Bake uncovered in slow oven (300°) about 1¼ hours, or until knife inserted in soufflé comes out clean. (Do not open oven door until baking time is about up.) Serve at once; break apart with two forks.