light meal is often desired, cheese souffle, which is comparatively high
in food value, finds much favor. This dish contains milk, eggs, and
cheese, as is shown in the accompanying recipe, and so may actually be
considered as a protein dish and used accordingly. Souffle is served in
the dish in which it is baked, but if it is quite firm and is to be
eaten at once, it may be removed from the ramekin to a plate.

CHEESE SOUFFLE
(Sufficient to Serve Six)

3 Tb. butter
4 Tb. flour
1-1/4 c. milk
3/4 c. grated cheese
Dash of paprika
1/2 tsp. salt
3 eggs

Melt the butter, add the flour, mix well, and then gradually add the
milk, which should be scalded. To this sauce add the cheese, paprika,
and salt. When thoroughly mixed, remove from the fire and add the beaten
yolks of eggs, beating rapidly. Cool and fold in the stiffly beaten
whites of the eggs. Pour into a buttered baking dish or in ramekins and
bake 20 minutes in a slow oven. Serve at once.

45. CHEESE OMELET.--Grated cheese added to an omelet gives it a
delightful flavor. Since such an omelet is a high-protein dish, it
should never be served in the same meal in which meat, fish, or other
protein foods are served, but should be used as the main dish of a
luncheon or a light supper.