gg yolks, beaten lemon-yellow
2 egg whites, beaten stiff

Melt butter, stir in flour and milk gradually until thick and
smooth. Season and add the cheese, continuing the cooking and
slow stirring until velvety. Remove from heat and let cool
somewhat; then stir in the egg yolks with a light hand and an
upward motion. Fold in the stiff whites and when evenly mixed
pour into a big, round baking dish. (Some butter it and some
don't.) To make sure the top will be even when baked, run a spoon
or knife around the surface, about 1 inch from the edge of the
dish, before baking slowly in a moderate oven until puffed high
and beautifully browned. Serve instantly for fear the Souffle may
fall. The baking takes up to an hour and the egg whites shouldn't
be beaten so stiff they are hard to fold in and contain no air to
expand and puff up the dish.

To perk up the seasonings, mustard, Worcestershire sauce, lemon juice,
nutmeg and even garlic are often used to taste, especially in England.

While Cheddar is the preferred cheese, Parmesan runs it a close
second. Then comes Swiss. You may use any two or all three of these
together. Sometimes Roquefort is added, as in the Ramekin recipes
below.

Parmesan Souffle

Make the same as Basic Souffle, with these small modifications in
the ingredients:

1 full cup of grated Parmesan
1 extra egg in place of the 1/2 cup of Cheddar cheese
A little more butter
Black pepper, not cayenne

Swiss Souffle

Make the same as Basic Souffle, with these slight changes:

1-1/4 cups grated Swiss cheese instead of the Cheddar cheese
Nutmeg in place of the cayenne

Parmesan-Swiss Souffle

Make the same as Basic Souffle, with these little differences:

1/2 cup grated Swiss cheese, and 1/2 cup grated Parmesan in place of
the Cheddar cheese
1/4 teaspoon each of sugar and black pepper for seasoning.

Any of these makes a light, lovely luncheon or a proper climax to a
grand dinner.

Cheese-Corn Souffle

Make as Basic Souffle, substituting for the scalded milk 1 cup of
sieved and strained juice from cream-style canned corn.

Cheese-Spinach Souffle

Saute 1-1/2 cups of finely chopped, drained spinach in butter
with 1 teaspoon finely grated onion, and then whip it until light
and fluffy. Mix well into the white sauce of the Basic Souffle
before adding the cheese and f