STAY UP CHEESE SOUFFLE

1 2/3 cups undiluted Carnation Evaporated Milk
2 cups (8 oz.) grated process American cheese
1/2 teaspoon salt
1 1/2 teaspoons dry mustard
1 teaspoon grated onion
5 egg yolks
2 tablespoons flour
5 egg whites
1/4 teaspoon cream of tartar

Simmer Carnation in 1 1/2-quart saucepan over low heat to just below boiling (about 2 minutes).

Add cheese, salt, mustard and onion. Stir over low heat until cheese melts (about 1-2 minutes longer).

Beat egg yolks with fork until slightly thick; add flour. Mix until smooth. Add small amount of hot cheese sauce to yolks. Mix well. Slowly return to cheese sauce, stirring constantly. Cook over low heat until sauce thickens (about 2 minutes), stirring constantly.

Beat egg whites with cream of tartar in large mixing bowl until whites stand in stiff peaks. Gently fold cheese mixture into egg whites. Pour into 2-quart casserole which has been buttered on bottom. Cover with high tent of aluminum foil to allow room for rising. Do not seal.

Bake in pan of hot water in moderate oven (350 degrees F) for 50 minutes. Remove foil and bake 10 minutes longer or until golden brown. Serve at once.

Makes 5-6 servings
From: Recipelink.com
Source: Recipe booklet: 38 Answers to What's Cooking, Carnation Company, 1974