Cheese Souffle

A perfect soufflé has always been the mark of a skilled cook, and it's no secret that properly beaten egg whites are the key to suc¬cess. The processor beats them to perfection in seconds, giving you a finished soufflé that's a light, puffy, golden brown dome.
To vary this classic soufflé, sprinkle the but¬tered dish with freshly grated Parmesan cheese before adding the egg mixture. Or try using shredded Gruyere or Swiss cheese in place of Cheddar.

INGREDIENTS

• Butter or margarine 4 ounces sharp Cheddar cheese
• 3 tablespoons all-purpose flour
• 1 cup milk
• Dash of ground red pepper (cayenne)
• 1/4 teaspoon each dry mustard and salt
• 4 eggs, separated
• 1 tablespoon each white (distilled) vinegar and water, stirred together

METHOD

Preheat oven to 375°. Butter an ll/2-quart soufflé dish, using about 1 teaspoon butter.
Insert shredding disc. Shred cheese as direct¬ed on page 8; set aside.

Melt 3 tablespoons butter in a 2 to 3-quart pan over medium heat; stir in flour and cook until bubbly. Combine milk, pepper, mustard, and salt; stir in gradually. Cook, stirring, until sauce boils and thickens. Add cheese and continue to cook and stir until cheese is melted. Remove pan from heat; add egg yolks, stirring constantly until blended. Set aside.

Thoroughly wash and dry work bowl and cover. Insert metal blade. Place egg whites in work bowl and process continuously until frothy. With motor running, pour vinegar mixture through feed tube and continue processing until egg whites hold their shape. Thoroughly fold about a third of the beaten whites into sauce mixture; then fold in remaining whites. Pour into prepared dish. With the tip of a knife, draw a circle on the surface about 1 inch in from rim of dish.
For a moist soufflé, bake until top is golden brown and center jiggles slightly when dish is gently shaken (25 to 30 minutes). For a firmer soufflé, bake until center feels firm when lightly touched (30 to 35 minutes). Serve immediately. Makes 4 servings.