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Celery Souffles

Trim and wash about half a pound of the white part of celery, cut it into slices, blanch in salted water, and drain. Put a gill and a half of milk, a bay-leaf, a small blade of mace, and a slice of onion, with the celery into a stewpan, and boil till tender; remove the mace and bay-leaf, and pass the remainder through a fine sieve. Put a gill of water and one ounce of butter in a stewpan, add a pinch of celery salt, and as soon as it boils stir in one ounce of flour. Stir briskly for a few minutes over the fire, then put in the celery puree, and let it cool a little. Add one ounce of grated Parmesan cheese. Stir in gradually the yolks of two eggs and one whole egg. Whisk the whites of two eggs to a stiff froth and mingle with the mixture, season with a very little cayenne. Put it into a pie-dish of sufficient dimensions to allow of the souffle swelling; it should, in fact, be only two-thirds full. Bake in a hot oven for about ten minutes, and serve without a moment's delay. Probable cost, 1s. 3d.