Wholesome cookery

142. — Scrambled Cauliflowers. When the cauliflowers are boiled and drained, divide them into branches, and toss them up for a few minutes in a saucepan with butter, pepper, salt,, and a little nutmeg. Serve with fried sippets. 143. — Tossed Cauliflowers. Divide the cauliflowers into branches ; scald them for 2 or 3 minutes, then drain them and boil them in stock, with a little nutmeg. When cooked, drain them. Melt a little butter in a saucepan, add some chopped parsley, toss the cauliflowers in for a few minutes, and serve them at once. GS 144-. — Cabbage “ a la Creme.” Halve a white cabbage ; cook it in boiling water with salt until it is two-thirds cooked; take it out and drain it, then cut it into small pieces. Put a lump of butter in a saucepan with salt and pepper ; stir in some flour; then add a little cream, and finish cooking the cabbage in this, and serve all together 145. — Cabbage “ au Gratin.” White-heart cabbage prepared as the cauliflower au gratin is good, but the cabbage must be very thoroughly boiled. 146. — Puree of Spinach. After the spinach is cooked, pass it through a sieve ; put it back in the saucepan; season with pepper, salt, a little nutmeg, butter, and gravy. Stew for a few minutes, and serve with fried sippets. 146a. — Fried Brussels Sprouts. When boiled and drained, fry them in butter for a few minutes, sprinkle with pepper, salt, and chopped parsley. 146b. — Dressed Brussels Sprouts, When they are cooked, drain them thoroughly, put them in a stewpan with some white sauce or brown gravy, toss them up a few minutes, and serve. 147. — Dressed Endives. Pick to pieces 3 endives; wash them well in 3 different waters ; drain them, throw them into boiling water with a handful of salt, and boil them on a quick fire till they are very tender. Put them to drain in a colander, and squeeze out all the moisture. Chop them very fine ; place them in a saucepan with 1 ounce of butter, a little grated nutmeg, pepper, and salt; stir them over the fire for about 20 minutes; add a little cream, and dish them up with fried sippets. 148. — Puree of Sorrel. Prepare the sorrel in the same manner as spinach ; boil it ; change the water three times during the boiling ; drain it and chop it, and pass through a sieve. Put it back on the fire, with a little flour, milk, pepper, and salt; simmer for twenty minutes; add a little butter or cream, and serve with fried sippets, or eggs poached, fried, or hard boiled. 149. — Vegetable Macedoine. Take any vegetable that may be in season at the time, such as carrots, turnips, Jerusalem artichokes, small onions, asparagus tops, branches of cauliflower, cucumbers, peas, French beans, etc. Boil them separately, drain them, toss them up in a yellow sauce, and serve, 150. — Onions “ a la Creme.” Have small and young onions ; cook them in boiling water with salt ; drain them. Put a lump of butter in a saucepan ; stir in a little flour, pepper, and salt ; then put in the onions. Add a little cream ; cook together for a few minutes, and stir all the time. Serve. 151. — Onions “ an Jus.”