Spinach Souffle

Melt three tablespoonfuls of butter in a small saucepan, and stir in three tablespoonfuls of flour, one-fourth a teaspoonful, each, of salt and pepper, and, gradually, one cup of cream or rich milk. Add one cup of cooked spinach, pressed dry and passed through a sieve, and the yolks of three eggs, beaten until thick. Then fold in half a cup of grated cheese, Parmesan preferred, and the whites of three eggs, beaten dry. Bake in a buttered dish standing in hot water about twenty-five minutes, or in individual dishes about twelve minutes. Half a cup of soft, sifted bread crumbs and a tablespoonful of grated cheese, stirred into one-fourth a cup, or less, of melted butter, may be spread upon the top before baking. Serve with Veloute, cream or half-glaze sauce.

Spinach Souffle

(Ada Hillier, Italy)

1 cup of spinach purée 2 tablespoonfuls of butter 2 tablespoonfuls of flour ½ teaspoonful of salt A grating of nutmeg

½ cup of milk ¼ cup of sultana raisins ¼ cup of almonds 3 eggs

One pound of raw spinach will be needed for the puree. Cook in salted water and press through a sieve. Melt the butter; in it cook the flour, salt and nutmeg; add the milk, and stir until boiling; add the spinach, raisins and almonds, blanched and cut in quarters and mix thoroughly; add the yolks of the eggs beaten light, then fold in the whites of the eggs beaten dry. Bake in a buttered dish, set on several folds of paper and surrounded by boiling water until firm in the center. Serve with meat or as a separate course.

Cauliflower Souffle

2 cups of cauliflower puree 2 tablespoonfuls of butter 2 tablespoonfuls of flour ½ teaspoonful of salt ½ teaspoonful of pepper 1 cup milk or chicken stock

½ cup of sifted bread crumbs 3 yolks of eggs, beaten 3 whites of eggs, beaten dry ¼ cup of Parmesan cheese if desired

Make a sauce of the butter, flour, seasonings and stock; add the puree (which should be quite dry), bread crumbs, and yolks, then fold in the whites. Bake in the usual manner. Serve from the baking dish. One-fourth a cup of Parmesan cheese may be stirred into the sauce with the bread crumbs, or sifted with an additional half cup of bread crumbs, moistened with melted butter, over the top of the souffle, just before it is put into the oven. Serve with a well-buttered cream sauce.