This old recipe was clipped from a newspaper, date unknown. Recipe is typed below along with a scanned copy.

Cheese Souffle
Mrs. C. L. Straw

Melt 3 tablespoonfuls butter, add 3 tablespoonfuls flour and cook together thoroughly. Add 1-2 cup American cheese, cut in small pieces and keep stirring until it partially melts and looks curdled, then add 3-4 cup of warmed milk very gradually. Continue stirring until cheese is melted and no lumps can be seen. Mix 3-4 teaspoonful dry mustard, 1 1-2 teaspoonful sugar, 1-8 teaspoonful cayenne pepper and 1-2 teaspoonful salt together, then add 2 teaspoonfuls water and stir well. Add seasonings to first mixture. Beat 3 egg yolks until thick. Add them to cheese mixture (still over low fire) and stir until mixture is like a thick custard. Remove from stove. When mixture is cool, beat egg whites until stiff, gently fold into cheese mixture. Now pour into a well buttered dish and set in pan of water in oven (375). Bake for 15 minutes then increase heat to 400 and bake 15 minutes more. Souffle will rise high and be a rich brown color when baked. Serve immediately.