Oatmeal Souffle

Preheat oven to 325 degrees.

Butter and sugar a 1 1/2 quart souffle dish or
casserole.
Put the milk and butter into a small saucepan and heat until barely
boiling. Slowly add the oatmeal, stirring constantly. Cook the oatmeal
until thick, stirring often. Remove from the heat and add the cream cheese,
salt, sugar, nutmeg and cinnamon. Stir briskly to blend and smooth the
mixture. Beat the three egg yolks slightly and slowly add them to the
oatmeal, stiring constantly. Stir in the raisins and walnuts.

Beat the egg whites until they are stiff, but not dry. Using rubber
spatula, gently fold the whites into the oatmeal mixture. Don't overfold;
fold only until no large lumps of whites remain. Spoon the mixture into the
souffle dish. Bake for 35 or 40 minutes, or until the center still trembles
a trifle, but most of the souffle is set. Serve immediately with cream or
warm milk. This dish is still very tastey when cold and fallen.