Wash some celery well, and remove all the outside parts, cut up ½ lb., put it on in cold, salted water, bring this to the boil, take out the celery and drain. Put the celery into a pan with 1½ gills of milk, half a bayleaf, a blade of mace, a slice of onion, and boil it all till tender, then sieve the celery, and it is ready for the soufflé.
Savoury Rice Soufflé
Wash 2 oz. of rice and then place it in ¾ of a pint of boiling stock (fish or vegetable stock), and cook until the rice swells and is soft without being pulpy. Drain it and let it cool, and then stir into it 1 oz. of fresh butter, 2 or 3 tablespoonsful of tomato purée, salt and pepper the beaten yolks of 2 eggs and then the frothed whites. Bake in a soufflé dish prepared as already described.
Mushroom and Rice Soufflé
Proceed as before, but use stewed mushrooms instead of the tomato purée.
Rice and Cheese Soufflé
Proceed exactly as for Savoury Rice Soufflé but add 2 oz. of grated cheese.
Macaroni Soufflé
Proceed as for Rice Soufflé, using about the same bulk of cooked macaroni (cut into half inch lengths) as of cooked rice.