Cheese Souffle (Soufflé au Fromage)

Serve with a lettuce salad and crusty French bread.

1/4 cup butter or margarine
1/4 cup all-purpose flour
1/2 teaspoon salt
Dash of ground red pepper
1 cup milk
1 cup shredded Swiss or Gruyère cheese
4 eggs, separated
1/4 teaspoon cream of tartar

Heat butter in 2-quart saucepan over low heat until melted. Blend in flour, salt and red pepper. Cook over low heat, stirring constantly until mixture is smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in cheese until melted; remove from heat.

Preheat oven to 325 degrees F.

Beat egg whites and cream of tartar in large mixer bowl until stiff but not dry. Beat egg yolks in small mixer bowl until very thick and lemon-colored, about 5 minutes; stir into cheese mixture. Stir about 1/4 of the egg whites into cheese mixture. Fold cheese mixture into remaining egg whites.

Carefully pour into greased 1 1/2-quart soufflé dish or casserole. Bake uncovered until knife inserted halfway between center and edge comes out clean, 50 to 60 minutes. Serve immediately.