Cheese Soufflé by Stella Razeto

From 1915:

Here is a nice for lunch for four persons:

One cup grated sugar, one teaspoon flour, one quarter teaspoon of salt, three tablespoons butter, one teaspoon mustard, one-half teaspoon paprika, three eggs, whites and yolks beaten separately, one cup of milk.

Put butter, flour, mustard, paprika and salt in a pan, and mix together until smooth. Add milk and cheese. Cook until thick. Remove from fire, add yolks, beaten whites, pour in buttered individual baking dishes and cook 30 minutes in a moderate oven. Turn onto luncheon plates.

Serve with the following sauce:

Sauce – Two tablespoons butter, one tablespoon flour, one cup milk, one quarter tablespoon salt, few grains cayenne and one quarter teaspoon pepper. Melt butter. Add flour, seasonings and liquid. Stir until the boiling point is reached. Boil five minutes, stirring constantly. Then add three tablespoons tomato catsup, one teaspoon Worcestershire sauce and one tablespoon sherry wine.