Cheese Soufflé

I haven't made a souffle in ages.  I haven't made this one in 39 years.  I remember making it at my Mom's request after returning home from college.  It comes from her McCall's Cookbook.  It's a really neat recipe and it's fairly flawless in my opinion.  Follow the steps and you'll be just fine.

Separate 4 Eggs and let the whites warm to room temperature, no more than 1 hour.  I used my Kitchenaid mixer for the whites.  

Preheat oven to 350.  Set up a 1 1/2 Quart Souffle dish in a pan with 1" of water.  You don't have to prepare the souffle dish, the mixture goes straight into the dish then right into the oven.

Pre-measure into a bowl, 3 TBL Flour, 1/2 tsp Salt, Sprinkle of each Cayenne Pepper and  Paprika.

In a medium sized saucepan, melt 2 TBL Butter over medium heat.  Remove from heat.  Add dry ingredients and stir til smooth.  Add 3/4 Cup Milk and place back on heat and cook until just boiling point.  Add 2 Cups Cheddar Cheese (or hard cheese of your choice) and stir until melted.  Remove from heat to allow to cool.  Slightly beat the 4 Eggs Yolks and add to mixture.  

While you wait for the cheese mixture to cool, beat egg whites and once they are foamy, add 1/4 tsp Cream of Tartar.  Beat to stiff peaks but no more.  

By hand, using a rubber spatula, fold in 1/4 of the cheese mixture to the egg whites.  Continue adding and folding until it is all combined.  

Pour the mixture into the souffle dish and using the spatula, draw a circle in the mixture about 1/2" from the edge of the dish.  (The recipe called for 1" but I think it should've been closer to the edge than that.  This will give it a top hat effect as it rises.  Place in oven.  Bake for 50-55 minutes.  It will collapse some once you remove it from the oven.  Serve immediately by spooning souffle onto your plate.  Terrific with any grilled or roasted meats.