CHEESE SOUFFLE (LAVIOLETTE)

      Title: CHEESE SOUFFLE (LAVIOLETTE)
  Categories: Cheese
       Yield: 4 Servings
  
   1 1/2 c  Milk
     1/2 ts Salt
     1/2 c  Cream of Rice
            Grated Parmesian, optional
     1/2 c  Mild cheddar, shredded
       3    Eggs, separated
       2 tb Butter
  
   Combine milk and salt; scald. Sprinkle in Cream of Rice and cook,
   stirring constantly, for 1 minute. Remove from heat, cover, and let
   stand 4 minutes. Add butter and cheese; stir until melted. Beat egg
   whites until stiff but not dry. Beat egg yolks until lemon colored.
   Gradually blend warm rice mixture into egg yolks. Fold in about 1/3
   of beaten egg whites, then remainder. Pour into an unbuttered, 1-1/2
   qt souffle or baking dish, OR, first lightly butter the souffle dish
   annd dust with Parmmesian cheese. Sprinkle top lightly with
   Parmesian. Baake in preheated 325 degree oven until puffed and golden
   brown, about 40 minutes. Serve immediately.
   
   Mrs. William W. LaViolette
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