Maigre Soufflés
There is no nicer way of serving such vegetables as cabbage, spinach, artichokes, or celery, than in the form of a soufflé, which may appear as an entrée or second course dish, or as a vegetable to accompany meat or poultry.
Savoury soufflés of rice and of macaroni are also delicious, and although all soufflés require care in the cooking, a cook of moderate abilities will soon master the art of making these delicious dishes.