RedGage

3 tablespoons butter or margarine
4 tablespoons flour
1¼ cups hot milk, scalded
1 teaspoon salt
A dash of cayenne
½ cup grated Cheddar cheese, sharp
2 egg yolks, beaten lemon-yellow
2 egg whites, beaten stiff

Melt butter, stir in flour and milk gradually until thick and smooth. Season and add the cheese, continuing the cooking and slow stirring until velvety. Remove from heat and let cool somewhat; then stir in the egg yolks with a light hand and an upward motion. Fold in the stiff whites and when evenly mixed pour into a big, round baking dish. (Some butter it and some don't.) To make sure the top will be even when baked, run a spoon or knife around the surface, about 1 inch from the edge of the dish, before baking slowly in a moderate oven until puffed high and beautifully browned. Serve instantly for fear the Soufflé may fall. The baking takes up to an hour and the egg whites shouldn't be beaten so stiff they are hard to fold in and contain no air to expand and puff up the dish.

Make the same as Basic Soufflé, with these small modifications in the ingredients:

1 full cup of grated Parmesan
1 extra egg in place of the ½ cup of Cheddar cheese
A little more butter
Black pepper, not cayenne

Make the same as Basic Soufflé, with these slight changes:

1¼ cups grated Swiss cheese instead of the Cheddar cheese
Nutmeg in place of the cayenne

Make the same as Basic Soufflé, with these little differences:

½ cup grated Swiss cheese, and ½ cup grated Parmesan in place
of the Cheddar cheese
¼ teaspoon each of sugar and black pepper for seasoning.

Make as Basic Soufflé, substituting for the scalded milk 1 cup of sieved and strained juice from cream-style canned corn.

Sauté 1½ cups of finely chopped, drained spinach in butter with 1 teaspoon finely grated onion, and then whip it until light and fluffy. Mix well into the white sauce of the Basic Soufflé before adding the cheese and following the rest of the recipe.

Substitute hot tomato juice for the scalded milk.

Add 1½ cups finely chopped or ground lobster, crab, shrimp, other sea food or mixture thereof, with any preferred seasoning added.

1½ cups grated sharp Cheddar
1 cup cream of mushroom soup
Paprika, to taste
Salt
2 egg yolks, well beaten
2 egg whites, beaten stiff
2 tablespoons chopped, cooked bacon
2 tablespoons sliced, blanched almonds

Heat cheese with soup and paprika, adding the cheese gradually and stirring until smooth. Add salt and thicken the sauce with egg yolks, still stirring steadily, and finally fold in the whites. Sprinkle with bacon and almonds and bake until golden brown and puffed high (about 1 hour).

6 potatoes
2 onions
1 tablespoon butter or margarine
1 cup hot milk
¾ cup grated Cheddar cheese
1 teaspoon salt
A dash of pepper
2 egg yolks, well beaten
2 egg whites, beaten stiff
¼ cup grated Cheddar cheese

Cook potatoes and onions together until tender and put through a ricer. Mix with all the other ingredients except the egg whites and the Cheddar. Fold in the egg whites, mix thoroughly and pour into a buttered baking dish. Sprinkle the ¼ cup of Cheddar on  top and bake in moderate oven about ½ hour, until golden-brown and well puffed. Serve instantly.

Variations of this popular Soufflé leave out the onion and simplify matters by using 2 cups of mashed potatoes. Sometimes 1 tablespoon of catsup and another of minced parsley is added to the mixture. Or onion juice alone, to take the place of the cooked onions—about a tablespoon, full or scant.