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CHEESE SOUFFLE
4 tablespoons butter (or a little more if needed)
6 thin slices of white bread
3/4 cup grated sharp cheddar cheese
1 teaspoon salt
1/4 teaspoon Tabasco
1/2 cup milk
3 eggs, lightly beaten
Butter a 1 1/2-quart baking dish. Butter bread and cut into 3/4-inch strips. Arrange in the baking dish in layers, alternating with cheese.
Add seasonings to milk, and mix together with the eggs. Pour over bread and cheese. Let stand for 30 minutes. Bake in a 350 degrees oven for 25 to 30 minutes, or until lightly brown and puffy. Serves 6 .
Alternate:
FANNIE FARMER'S CHEESE SOUFFLE
3 eggs, separated
2 tablespoons butter
3 tablespoons flour
1/2 cup scalded milk
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1/2 cup grated cheddar cheese
Preheat the oven to 375 degrees. Butter a 1 1/2-quart mold or heat-proof deep bowl (6 cup capacity). Beat egg yolks until lemon colored. Beat egg whites until stiff but not dry. Set aside.
Melt butter in a saucepan. Add flour, and when well mixed, gradually add milk. Then add salt, cayenne and cheese. Remove from heat. Add egg yolks; stir to incorporate. Let mixture cool, then fold in egg whites. Pour into mold. Bake for 30 to 35 minutes. Serves 6
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