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I've had a recipe for Souffle that I've been wanting to try; it comes from a book called 'Seaport Savories', published by the Junior Auxiliary of the Alexandria Hospital in Virginia. The book appears to be out of print but you can still find it; and it's superior for a cookbook of its kind, with lots of interesting recipes: www.amazon.com/SEAPORT-SAVORIES-Historic-Alexandria-Virginia/dp/0963965204The same organization also has a new book that also looks good: http://www.thetwig.org/web/3805795/19When I made this the other day, I think I discovered why souffle dishes are always round, or round-ish: I was too lazy to dig out the regulation baking...

Eggs! I enjoy a cheese souffle, but I don't always enjoy the work of it. This 'Sturdy Souffle' is adapted from the 1979 edition of the Fanny Farmer Cookbook, and cuts down on the work - no separating or separate beating of eggs. It won't rise as high and light, but doesn't fall as flat as a 'regular' souffle. Sturdy Souffle 4 T. butter (and some to grease the dish) 1/4 cup flour 1 cup hot milk Pinch of salt Pinch of cayenne pepper 1/2 cup grated parmesan cheese (plus more to sprinkle the baking dish; or just MORE in...