The Apsley cookery book

Cook the cauliflower until quite tender, then pass it through a coarse sieve with the tomatoes (which have been previously skinned), mix in the melted butter, add the cheese and pepper ; last of all add the whipped whites of eggs. Stir very lightly and put into a buttered souffle tin. Sprinkle with the bread-crumbs, and bake from twenty minutes to half an hour. 53. Cauliflower au Gratin. Ingredients. One large Cauliflower. One ounce of brown Breadcrumbs. One ounce of Butter. One tablespoonful of Flour. One gill of Milk. Three ounces of grated Cheese. Pepper to taste. Clean and partly boil the cauliflower and drain it well. Make a sauce as follows : Melt the butter in a saucepan, stir in the flour, pour the milk in, and let it boil for ten minutes, stirring all the time, then add the cheese and pepper. Pour this sauce over the cauliflower, sprinkle the bread-crumbs on top, and put into a Dutch oven for fifteen minutes until browned all over. It must be served very hot. 54. Celery Cheese. Ingredients. Two heads of Celery. A little Bechamel or good White Sauce. Four ounces grated Parmesan or Cheddar Cheese. A little Salt, Pepper and Nutmeg Cook the celery, either plain or braised, and cut into short lengths and put in a well buttered baking-dish. Add the seasoning, then pour over the sauce, and sprinkle the cheese on the top. Bake in a quick oven until browned. 55. Celery Croquettes. Ingredients. Two or three heads of Celery, according to size. White of one Egg. Pepper and powdered Mace. One pint of Milk. Two tablespoonfuls of Cream. Two Bay leaves. Trim and wash the celery and cut it into short lengths. Then pour some boiling water over, and let it stand for ten minutes. Put the milk into a saucepan with the bay leaves, mace, and pepper, and then add the celery to this, and let it cook until tender. When tender drain, and cut it into small pieces. Melt a teaspoonful of butter in a stew-pan and stir in an ounce of flour ; when well mixed add a gill of milk ; stir till it boils, and put in the chopped celery. Cook for about fifteen minutes, adding a little pepper, the white of an egg, and a little cream. Spread the mixture on a dish and let it get cold. Make up into Croquettes, roll them m rusk crumbs, and fry in boiling Albene to a golden colour. Drain well on a cloth or paper, and serve hot. 56. Celery au Gratin. Ingredients . Four heads of Celery (white part only). Two tablespoonfuls of grated Parmesan Cheese. One pint of Milk. One tablespoonful of Flour. One tablespoonful of Butter, Pepper to taste. Cook the celery in the milk for half an hour, then drain and cut into three-inch lengths ; make a sauce with the flour, butter, and the milk the celery was boiled in, then add the cheese ; mix well. Butter a pie dish, put in a layer of celery, and then a layer of sauce, till the dish is full. Sprinkle bread-crumbs on the top, and add bits of butter. Put in the oven to brown (about half an hour). 57. Celery and Macaroni Stew, Ingredients . Three heads of white Celery. One pint of Milk and Water. One Bay Leaf. Two ounces of Macaroni. Gill aud a half Bechamel Sauce. Little Pepper, and Grate of Nutmeg.