ASPARAGUS SOUFFLE—Only very tender asparagus should be used. Cut it fine and boil tender in salted water. Add the well beaten yolks of four eggs, one tablespoonful of soft butter, a saltspoon of salt and a little pepper. Then fold in the stiffly beaten whites of the eggs and bake in a steady oven. Canned asparagus can be substituted for fresh.

CABBAGE SOUFFLE—Chop a solid white head of cabbage and cook in salted water until tender. Drain and place in a buttered dish in layers with a sprinkling of grated cheese between. Mix two tablespoonfuls each of flour and butter, add one cupful of rich milk, the beaten yolks of two eggs and a saltspoon of salt and mustard, stir over the fire until it boils. Then add the stiffly beaten whites of the eggs, pour over the cabbage and bake for half an hour.

CHEESE SOUFFLE—Mix together one-half cup breadcrumbs, a quarter teaspoon salt, a half teaspoonful mustard and a dash of cayenne. Add a tablespoonful butter, a cup and a half milk and cook over hot water. When heated remove. Add while hot two cups grated cheese and the well beaten yolks of three eggs. Cool. When ready to bake add the beaten whites of four eggs and a cup of whipped cream. Fill individual cups half full, set in a pan of hot water and bake fifteen minutes in a quick oven.

CORN SOUFFLE—To one pint of sweet grated corn (canned corn) drain and run through a food chopper (may be used), add the well beaten yolks of two eggs, one pint of sweet milk, one small teaspoonful of salt, one and one-half tablespoonfuls of sugar and the stiffly beaten whites of the eggs. Mix well and bake in a buttered casserole or ramequins for forty minutes.

GUERNSEY CHEESE SOUFFLE—Pin a narrow folded paper thoroughly buttered on the inside, around six or eight ramequins and butter the ramequins thoroughly. Melt two tablespoonfuls butter and in it cook two tablespoonfuls of flour and a quarter teaspoonful each of salt and paprika. When the mixture looks frothy stir in half a cup of milk and stir until boiling. Then add four ounces grated cheese and the beaten yolks of three eggs. Lastly fold in the stiffly whipped whites of three eggs. Put the mixture into the ramequins letting it come up to the paper or nearly to the top of the dishes. Set the ramequins on many folds of paper in a dish, pour in boiling water to half fill, and let bake in a moderate oven until the mixture is well puffed up and firm to the touch. Remove the buttered paper, set the ramequins in place and serve at once. A green vegetable salad seasoned with French dressing and a browned cracker may accompany the dish.

SOUFFLE OF CARROTS—Boil the carrots and mash them fine, add a little sugar to taste, a pinch of salt, a spoonful of flour and a good lump of butter, the well beaten yolks of four eggs, and lastly fold in the stiffly beaten whites. Bake in a quick oven in the dish in which it may be served.

TOMATO SOUFFLE—Stew three cupfuls of tomato down to two, add seasoning to taste and six eggs, the whites beaten stiff, and bake for ten or fifteen minutes or until set. Serve as soon as done.