Marye Dahnke's Cheese Souffle

Ingreidents:

1/2 lb. of cheese (I used 4 oz. of soft goat cheese and 4 oz. of mixed shredded cheese I had on hand)
4 T. butter (original recipe calls for Parkay)
4 T. flour
1-1/2 c. milk
1 t. salt
dash of cayenne pepper (I also added a bit of paprika)
6 eggs, seperated

Instruction:

Slice cheese, set aside.  Make sauce with the butter, flour, milk, and seasonings.  When thickened and smooth add the sliced cheese and stir unitll the cheese is melted.  Remove from heat and add the beaten yolks of the eggs; mix will.  Slightly cool the mixture, then pour it slowly onto the stiffly beaten whites of the eggs, cutting and folding the mixture thoroughly together.  Pour into an ungreased 2-quart casserole.  Run the tip of a teaspoon around in the mixture one inch in from the edge of the casserole, makikng a slight "track" or depression.  This formes a "top hat" on the souffle as it bakes and puffs up.  Bake 1-1/4 hours in a slow oven, 300∘F.  Serve at once.

This recipe was referenced from:  Specialty of the House, 100 favorite recipes from 100 famous cooks by Marye Dahnke.  Published by The Florence Crittenton League INC. 1955
(I have made some small modifications to the recipe, the original can be found in this book)