"Sunnybank" Cheese Souffle
Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)[Drawings by Andrew Warhol]
1 cp milk
3 tbsp butter or margerine
1/4 cp flour
1/2 tsp salt
1/4 tsp black pepper
1/16 tsp paprika
1/16 tsp soda
1/4 lb sharp processed cheese, chopped
1 - Scald milk in small saucepan.
2 - Melt butter or margerine in 1 part of double boiler over hot water.
3 - Stir in flour, smoothly
4 - Add hot milk, salt, pepper, paprika, and soda.
5 - Stir and cook until smooth and thickened.
6 - Stir cheese into sauce until melted and smooth.
7 - Remove pan from hot water.
8 - Let stand at room temperature for 30 minutes..
9 - Start oven at moderately slow (300 degrees F.)
10 - Beat egg yolks until light and lemony.
11 - Beat egg whites until they stand in stiff points when beater is removed.
12 - Beat yolks into cheese mixture, then fold into whites.
13 - Turn into ungreased 1 1/2 qt casserole.
14 - Set casserole (if oven glass or any ware but very heavy pottery) in shallow pan of hot water.
15 - Bake 1 hour and 15 minutes.
16 - Do not open oven door while souffle is baking.
17 - Serve at once.
Makes 4 to 6 servings.
This has been my standard cheese souffle recipe for nigh onto twenty
years, with never a failure. It was the standard of "Sunnybank", be-
loved home of my old often remembered friend, Albert Payson Terhune.