Cheese Souffle - cooking recipe

Ingredients

1/4 cup butter
1/4 cup all-purpose flour
1 cup milk
1/2 teaspoon salt
1 dash cayenne pepper
8 ounces sharp American cheese, thinly sliced
4 egg yolks
4 egg whites, stiffly beaten

Preparation

Melt butter: blend in flour and seasonings.
Add milk all at once, and cook over medium heat, stirring til mixture thickens and bubbles. Remove from heat. Add cheese; stir til cheese melts.
Beat egg yolks til very thick and lemon colored.Slowly add cheese mixture, stirring constantly: cool slightly. Gradually pour over beaten egg whites, folding together thoroughly.
Pour into UNGREASED 1 1/2 quart souffle dish or casserole. for a top hat(it puffs up in the oven) trace a circle through mixture 1 inch from edge, and 1-inch deep.
To make a high souffle, measure wax paper, or parchment paper around your casserole, with one inch over lap. Fold it in thirds, lengthwise, and butter one side. Fasten the 'collar' around the top of your casserole so that it extends 2-inches above the top of our dish. After baking, remove the collar.
Bake in slow oven, 300\u00b0 for 1 hour and 15 minutes, or til a knife comes out clean. IMMEDIATELY break apart into servings with 2 forks, and serve.