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