Cheese Puffs The Columns

In a bowl, combine 2 c. grated American cheese with 2 tbs. flour, 1/2 tsp. salt, and a pinch of cayenne. Fold in 4 egg whites, stiffly beaten. Divide the mixture into 4 parts and form each part into a ball. Dip the balls into beaten egg yolk and roll them in cracker meal. Put the balls on a dish and chill them, covered, for 3 hours. Dip the balls again into beaten egg yolk and roll them in cracker meal, coating them well. Fry the balls two at a time in hot, deep oil (375F), turning them, until they are slightly puffed and golden. Remove the puffs with a slotted spoon, drain them on paper towels, and serve them hot. Makes 4 puffs.