Cheese Soufflé

6 tablespoons margarine

2/3 cup all purpose  flour

1 teaspoon salt

1 teaspoon dry mustard

1½ cups milk

1½ cups sharp cheddar cheese, shredded

1 teaspoon lemon juice

Few drops of hot pepper sauce

6 large eggs, separated

Pre-heat oven to 350*

Melt margarine in a medium saucepan; blend in flour, salt, and mustard. Cook, stirring constantly, for 2 minutes. Gradually add milk; cook until thick, stirring constantly. Add cheese, lemon juice, and hot pepper sauce, stirring until cheese melts. Remove from heat; blend in egg yolks, one at a time, beating well after each addition. 

Beat whites until stiff but not dry; fold into cheese mixture. Pour into an un-greased 1½-quart soufflé dish. Set in a pan with 1 inch boiling water.

Bake for 50 to 60 minutes. Soufflé is done when knife inserted halfway between center and edge comes out clean.