CHEESE SOUFFLE

6 Eggs
1 Cup Milk
Pepper
1/4 lb. American cheese
1/2 tablespoon Butter
Salt

Grate the cheese, beat the eggs, yolks and whites separately, vigorously.  Add cheese, butter and milk, pour into buttered pan.  Bake in moderate over (350) 1/2 an hour.

A nice luncheon dish.