Cheese Souffle II

Directions

1. Add cheese to hot white sauce and stir until cheese melts.
2. Add well beaten egg yolks, pepper and salt.
3. Cool slightly.
4. Fold in the egg whites, that have been beaten until stiff but not dry.
5. Combine well.
6. Pour into greased baking dishes and bake in a slow oven (325f) 45 minutes.
7. Chicken souffle: substitute 2 quarts finely chopped chicken for the 1 1/2 quarts grated cheese.
8. Salmon souffle: substitute 2 quarts finely flaked salmon for the 1 1/2 quarts grated cheese, and add 1/2 cup lemon juice.