Cookery for every household

and strain over the cauliflower. Sprinkle the rest of the bread-crumbs on the top, lay on the butter in small pieces and bake in a moderate oven until nicely browned. Time to bake, 15 to 20 minutes. Sufficient for 3 or 4 persons. 454. Steamed Cauliflower with White Sauce (Choufleur a la Sauce Blanche) I medium-sized cauliflower. J pt. white sauce. To Prepare the Cauliflower. — Select a fresh cauliflower with a firm, close head. Trim ofl the thick part of the stalk and nearly all the leaves, leaving only a few of the smaller ones to protect the flower. Make a cut across the stalk in both directions without cutting through the flower, in order that it may cook more easily. Then wash the cauliflower in plenty of cold water, and let it lie for £ hour in fresh cold water, to which one tea-spoonful of vinegar has been added to draw out any insects. Rinse in fresh water and drain. To Cook the Cauliflower. — Put it into a steamer or double cooker and steam over plenty of hot water until it is tender but not broken. The time will depend on the age and size of the cauliflower. Or it may be boiled according to directions given for cooking cabbage, but the former is the better way. To Serve. — Make the sauce according to directions given in Recipe 671 and pour it into a hot vegetable dish, stand the cauliflower in the centre of it and serve very hot. A little chopped parsley may be sprinkled over, if liked. Unless the cauliflower is a bad colour, or has been broken in the cooking, the sauce should not be poured over it. Note. — Other sauces, such as hollandaise, bechamel, veloute, &c., may be used if preferred ; or the cauliflower may be served in a folded serviette and melted butter handed separately. Time to steam, f to 1 hour. Sufficient for 3 or 4 persons. 455. Cauliflower au Gratin (Choufleur au Gratin) 1 gill water. Cayenne. 2 or 3 table-sps. grated cheese. 1 cooked cauliflower. 1 oz. butter. 1 oz. flour. 2 table-sps. cream. Prepare and cook the cauliflower as above and press it into a dome shape in a fireproof dish. Melt the butter in a small saucepan, add the flour, and mix these two smoothly together with a wooden spoon. Then pour in the water, and stir until boiling. Add the cream seasoning, and rather more than half the cheese. Mix well, and pour this sauce over the cauliflower. Sprinkle the rest of the cheese over the top, and brown in a quick oven, or under the grill of a gas stove. Sufficient for 3 or 4 persons. 456. Baked Cauliflower, 1 (Choufleur au Four) 1 cooked cauliflower. I 1 egg. 1 gill milk. 3 table-sps. bread-crumbs. | Seasoning. 1 oz. butter. Grease a fireproof dish and sprinkle in half the bread-crumbs. Break the cauliflower in small pieces and arrange them neatly in the dish. Beat up the egg in a cup or small basin with the milk, add a little salt, pepper, and a pinch of nutmeg, 457. Baked Cauliflower, 2 1 cauliflower. 1 cupful bread-crumbs. 1 table-sp. chopped onion. Salt, pepper. A little nutmeg. 3 table-sps. grated cheese. | pt. white sauce. 1 or 2 yolks of eggs.