No-Fail Cheese Souffle

Melt margarine in a medium saucepan, then blend in flour, salt, and mustard. Cook, stirring constantly, for 2 minutes.

Gradually add milk and cook until thick, stirring constantly. Add cheese, lemon juice, and hot pepper sauce, stirring until cheese melts.

Remove from heat and 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 ungreased 1 1/2-quart souffle dish. Set in a pan with 1 inch boiling water. Bake in a preheated 350 F oven for 50 to 60 minutes (65 to 70 for high altitude).

Souffle is done when knife inserted halfway between center and edge comes out clean.