High-Hat Soufflé

Bake at 300F 50 to 60 minutes. Makes 6 Servings
3 tablespoons butter or margarine
3 tablespoons flour
1 teaspoon grated onion
1 teaspoon prepared mustard
½ teaspoon salt
⅛ teaspoon curry powder
1 teaspoon Worcestershire sauce
1 cup milk
1 cup grated sharp Cheddar cheese
4 eggs, separated

Melt butter or margarine in small saucepan; remove from heat; blend in flour, onion, mustard, salt, curry powder, and Worcestershire sauce; slowly stir in milk.
Cook over low heat, stirring constantly, until mixture thickens and boils 1 minute; add cheese; continue cooking, over low heat, until cheese melts; remove from heat.
Beat egg whites in medium-size bowl until stiff but not dry.
Beat egg yolks in large bowl until thick and lemon-colored; slowly stir in hot cheese mixture; gently fold in beaten egg whites.
Pour soufflé into un-greased 6-cup baking dish; mark a circle in soufflé with tip of spoon about 1 inch from rim of baking dish.
Bake in slow oven (300f) 50 to 60 minutes, or until top is puffy-light and a rich golden brown. Serve at once, while soufflé is puffed high.