Spinach Soufflé
Take a cupful of spinach prepared as in ‘Spinach alla Crema.’ Beat up one yolk of an egg, mix with the spinach and stir over the fire until the egg is set. Then let it cool, and before serving stir the well-beaten whites of three eggs lightly into it. Fill china cups, or buttered paper forms, half full, put them into a hot oven for ten or fifteen minutes, and serve at once. If too little baked, or not served at once, the soufflé will be spoiled.