Cheese Souffl� Recipe

Dissolve one and one-half tablespoons of butter, add one tablespoon of
flour, stir until it loosens from the pan; add one and one-half cups of
rich milk, pepper and salt. Take from the fire, add gradually four egg
yolks and three-quarters of a cup of grated cheese, then the stiffly
beaten whites of eggs. Bake in a hot oven in china ramekins about
fifteen minutes and serve immediately.
CHEESE TIMBALS FOR TWELVE PEOPLE
Take one pint of milk, four tablespoons of flour, and use enough of the
milk to dissolve the flour, the balance put in double boiler; when it
boils, add the dissolved flour, then add one-quarter pound imported
Swiss cheese grated. Let these two boil for fifteen minutes; when cool,
add the yolks of four eggs; drop one in at a time and beat, then strain
through a fine sieve about ten minutes before you put in the pans; beat
the whites of two eggs and put in the above and mix; grease timbal
forms, fill three-quarters full only; bake in pan of boiling water
twenty minutes. Let them stand about two minutes, turn out on little
plates, and serve with tomato sauce, a sprig of parsley put on top of
each one.