Cheese Souffle

1-1/2 cups milk
1 cup coarse bread crumbs
1 tbs butter or margarine
1/2 lb shredded cheese (about 2 cups)
4 egg yolks, well beaten
3/4 tsp salt
White pepper to taste
4 egg whites, stiffly beaten

Heat milk, bread crumbs and butter in top of a double boiler. Add cheese to the hot mixture; stir until cheese has melted. Add this mixture to well-beaten egg yolks; season with salt and pepper. Fold this mixture into beaten egg whites. Pour into a 2-1/2 quart greased casserole and bake at 475F for 10 minutes longer. Serve immediately.

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Cajun Country -- New Iberia, Louisiana