Cheese Souffle

Cheese SouffleServes 4

1/4 cup butter
1/4 cup flour
1/2 teaspoon salt
1/4 teaspoon dry mustard
dash cayenne pepper
1 cup milk
1 cup shredded cheddar cheese, about 4 ounces
3 eggs, separated
1/4 teaspoon cream of tartar

Heat oven to 350°. Butter a 4-cup souffle dish or 1 quart casserole. Make a 4-inch band of triple thickness aluminum foil 2 inches longer than circumference of dish; butter one side. Extend depth of dish by securing foil band, buttered side in, around top of dish.
Melt butter in saucepan over low heat. Blend in flour and seasonings. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat.
Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minutes.
Stir in cheese until melted. Remove from heat.

Beat egg whites and cream of tartar until stiff but not dry; set aside. Beat egg yolks until very thick and lemon colored; stir into cheese mixture. Stir about 1/4 of the egg whites into cheese mixture. Gently fold mixture into remaining egg whites.

Carefully pour into souffle dish. Bake 50 to 60 minutes or until knife inserted halfway between edge and center comes out clean. Serve immediately.
Carefully remove foil band and divide souffle into sections with 2 forks.