The Apsley cookery book

Put the bread raspings in a bowl. (See "Bread Raspings".) Boil the milk and pour it over the raspings ; cover with a plate and let them stand for an hour. Now slice the onions — they must be weighed after peeling. Throw them into cold water and let them come to a boil as quickly as possible; let them boil fast for three minutes then drain the water from them. Chop them roughly and add them to the milk raspings. Rub the sage between the fingers and put it through a sieve, so that there will be no bits of stalk in it, add it with a seasoning of pepper to the other ingredients. Now beat up the whites of egg and melt the butter, mix both very carefully into the pudding. It may be either baked for an hour in a moderate oven and served in the dish it was baked in, or steamed for two hours in a well buttered mould and turned out. 49. Cauliflower, Curried. Ingredients . A medium-sized Cauliflower. | Half a pint of brown Gravy. Curry Powder. Prepare the cauliflower exactly as in the following recipe, but it should be divided into pieces about the size of a large walnut. When the cauliflower is tender, and well drained, place it in a stewpan and pour over it the gravy, in which a teaspoonful of curry powder has been smoothly mixed. Let it stand for ten minutes where it will not boil but keep it very hot. The gravy must be made according to the recipe for “ Brown Gravy,” but a little more thickening must be added. More or less curry powder can be added, but this quantity will suit ordinary tastes. Serve with boiled rice. (See “ Rice, boiled for Curry ”.) 50. Cauliflower with Parmesan Cheese. Ingredients. A small Cauliflower. A quarter of a pint of Plain Two ounces of grated Parmesan White Sauce. Cheese. Trim all the green from the cauliflower, wash it well, and cut the stalk so that it will stand firmly on a baking-dish. Place it in a little vinegar and water for a quarter of an hour, to draw out the insects, then put it into boiling water with a little salt. It will take about twenty minutes to boil. Try the stalk to see whether it is tender ; it must not be broken. Drain it very carefully and place it in a baking-dish. A French fireproof dish is the best, as the cauliflower can be sent to table in it. Make a quarter of a pint of sauce from recipe for “ Plain White Sauce.” Pour this carefully over the cauliflower, then sprinkle the Parmesan cheese over the sauce and brown in a hot oven. Serve immediately. 51. Cauliflower a la Maitre d’Hotel. Ingredients. One ounce of Butter. | One ounce of Bread-crumbs. One Cauliflower. Cook the cauliflower first, and pick out all the white pieces and sprinkle them with bread-crumbs, and put over them pieces of butter. Pour the following sauce over : Two ounces of grated Cheese. I One pint of Milk. One ounce of Butter. | One tablespoonful of Flour. Make a sauce of these and pour round, or serve separately. 52. Cauliflower and Tomato Souffle. Ingredients . One Cauliflower. Three Tomatoes. Three tablespoonfuls of melted Butter. Pepper Three ounces of grated Parmesan Cheese. One ounce of Bread-crumbs. White of three Eggs, to taste.