The Dudley book of cookery and household recipes

TRIM a nice cauliflower, blanch it, then rinse it, and put it into boiling water with a little salt and let it cook until tender, then take up again. Drain and cut in pieces. Place them in a buttered souffle dish with alternate layers of raw sliced tomatoes, season with a very little salt and pepper and fill up the dish with a mixture prepared thus : — Make a white sauce, two ounces of butter, two ounces of flour, half a pint of milk, add the raw yolks of two eggs, a dust of cayenne pepper and a pinch of salt. Stir over the fire until it boils. Add three ounces of grated Parmesan cheese and the whites of three eggs whipped stiff. Mix all together and pour the mixture into a souffle dish. Bake twenty-five minutes. TAKE onions, carrots, potatoes, peas, French beans, cauliflower, vegetable marrow or cucumber (in fact any vegetable in season) and a large apple. Cut all into dice. Put into a stewpan with some butter, fry a light brown. Add good white stock and stew all till tender. Mix on a plate into a paste some curry power, flour, and butter, and stir into the vegetables twenty minutes before serving and add a little chutney sauce. Serve on a separate dish some well-boiled dry rice. The quantity of curry powder depends entirely on the eater. Add a little stock as the curry ought to be soft, but avoid making it too liquid. LAY the cress in strong salt and water to clear it from insects. Pick and wash nicely and stew it in water for about ten minutes. Drain and chop, season with pepper and salt, add a little butter and return it to the stewpan until well heated. Add a little vinegar, previously to serving. Put around it sippits of fried VEGETABLE CURRY STEWED WATERCRESS bread. SALAD THE mixing of salad is an art which it is easy to attain with care. The main point is to incorporate the several articles required for the salad and to serve it up at table as fresh as possible. The herbs should be morning gathered and they will be much refreshed by lying an hour or two in spring water. Careful picking and washing and drying in a cloth in the kitchen are also very important, and the due proportion of each herb requires attention. The sauce may be thus prepared. Boil two eggs for ten or twelve minutes so that the yolks may become quite hard when cold. Rub them through a coarse sieve with a wooden spoon and mix them with a tablespoon of water or cream and then add two tablespoons of fine flask oil or melted butter. Mix and add by degrees a teaspoon of salt and the same quantity of mustard, mix till smooth and then incorporate with the other ingredients about three tablespoons of vinegar. Pour this sauce down the side of the salad bowl but do not stir up the salad till wanted to be served. Garnish the top of the salad with the white of the eggs cut in slices or these may be arranged in such manner as to be ornamental on the table. Some persons may fancy they are able to prepare a salad without previous instructions, but, like everything else, a little knowledge in this case is not thrown away. TOMATO SALAD /^UT the tomatoes into round slices and place them on a plate. Sprinkle some powdered sugar over them, with a little pepper, a spoonful of best oil and a tablespoon of French white vinegar and then turn them over in the plate.