Potato Souffle

2 cupfuls well-seasoned fluffy mashed potatoes 1 tablespoonful butter Few grains mace

3 eggs

1 teaspoonful powdered parsley (optional)

Melt the butter in the baking dish; beat together the egg yolks, potato, mace and parsley. Then fold in the egg whites beaten stiff. Brown in a quick oven. One-half cupful of grated cheese may be added to this mixture if desired.

Souffle Of Yellow-Eyed Beans

1 pint yellow bean pulp

4 eggs

Few drops onion juice

1/4 teaspoonful celery salt Few grains pepper

Beat the egg yolks well. Add the seasonings and combine with the bean pulp. Beat the whites stiff, fold them into the first mixture, and pile lightly into well-oiled ramekin dishes. Bake according to the general directions for cooking souffles.

Tomato Souffle

1 cupful stewed tomatoes 4 tablespoonfuls flour

2 tablespoonfuls butter on savory drippings

1 teaspoonful salt 1/8 teaspoonful pepper 5 eggs

Melt the butter, stir in the flour and seasonings, and gradually add the tomato. Separate the eggs, beat the yolks well, combine with the tomato and whip the egg whites till stiff; fold into them the tomato mixture, turn into well-oiled ramekin dishes, and bake according to the general directions for cooking souffles.

Souffle Of Spinach

1/2 cupful minced cooked spinach 2 tablespoonfuls butter 2 tablespoonfuls flour 1 teaspoonful salt Few grains mace'

1 cupful milk

2 tablespoonfuls chopped raw prunes

4 tablespoonfuls chopped cashew nuts or pecans

5 eggs

Make a white sauce of the butter, flour, mace, salt and milk. Add the prunes, spinach and nuts, and mix well; add the egg yolks beaten light, then fold in the stiffly beaten whites. Pour into a buttered baking dish or ramekins, and bake according to general directions for cooking souffles.

Chicken Souffle

2 tablespoonfuls butter

2 tablespoonfuls flour 1 cupful milk

1 cupful chicken stock

1/2 cupful soft bread crumbs

3 eggs

1/2 teaspoonful salt

1/8 teaspoonful paprika

1/8 teaspoonful celery salt 1/2 teaspoonful powdered parsley (optional)

2 cupfuls minced chicken

Make a sauce of the butter, flour, milk and stock; add the bread crumbs and seasonings, then the chicken, and pour into the egg yolks well-beaten. Fold in the whites beaten dry and bake according to the general directions for cooking souffles.

Halibut Souffle

2 1/2 tablespoonfuls butter 2 tablespoonfuls flour

2 cupfuls milk

1/2 cupful bread crumbs

3 eggs

1/2 teaspoonful salt

Few grains cayenne

1/2 teaspoonful scraped onion

(juice) Few grains mace 2 cupfuls finely-flaked cooked halibut

Make a sauce of the butter, flour, milk and seasonings; add the crumbs and fish, pour into the egg yolks well-beaten, fold in the stiffly-beaten whites and bake according to general directions. Cooked haddock, codfish or bluefish may be substituted for the halibut.

Salmon Souffle

Make according to the recipe for halibut souffle, substituting salmon.

Lobster Souffle

Make according to the recipe for halibut souffle, omitting the onion, and adding the juice of one-quarter of a lemon. Crabflakes may be substituted for the lobster.

Salt Codfish Souffle

1 cupful shredded salt codfish

2 tablespoonfuls flour

2 tablespoonfuls butter, oleomargarine or savory drippings

1/4 teaspoonful pepper

3 eggs

1 teaspoonful minced pars ley 2 cupfuls milk 1 cupful soft bread crumbs 1/4 teaspoonful onion juice

Make a white sauce of the butter, flour and milk.

Freshen the codfish, rinse well, then add to the sauce with the seasonings and crumbs. Separate the eggs, and beat the yolks light. Stir into the mixture, fold in the whites beaten stiff, and pour into a well-oiled baking dish. Bake according to the general directions for cooking souffles.

Plain Lemon Souffle

3 eggs

1/2 tablespoonful lemon juice

3 tablespoonfuls powdered sugar 1/2 tablespoonful butter

Heat a baking dish, first putting the butter in it; when the latter melts, tip the dish so that it will oil the sides thoroughly. Separate the eggs and beat the yolks till lemon-colored. Add to them the sugar and lemon juice. Beat the whites stiff and dry, fold in the yolk mixture, heap into the baking dish, sprinkle with a little additional sugar, and bake gently until puffy and brown, according to the general directions for cooking souffles.

Fig Souffle

3/4 cupful finely-chopped, cooked figs, and a little juice

1/3 cupful sugar

2 tablespoonfuls corn starch

1/2 tablespoonful lemon juice

Few grains salt

4 eggs

Grated lemon rind

Heat the figs, add the corn starch, sugar and salt well-mixed, and bring to boiling point. Turn in the lemon juice. Pour this mixture into the egg yolks beaten light, and fold in the egg whites beaten stiff. Bake according to the general directions for cooking souffles.

Coffee Souffle

3 tablespoonfuls butter 3 tablespoonfuls corn starch 1/2 cupful strong black coffee 1/2 cupful rich milk or cream

1/3 cupful sugar Few grains salt 4 eggs 1/3 teaspoonful vanilla

Make a sauce of the butter, flour, milk and coffee, add the salt and sugar, and pour into the egg yolks well-beaten. Fold in the egg whites whipped stiff, and bake according to the general directions for cooking souffles.