Dainty dinners and dishes for Jewish families

Trim a cauliflower and place it in salt and water for 1 hour ; then put it in a saucepan of cold water with a pinch of salt, bring it to the boil, rinse the cauliflower and put it again in boiling water seasoned with salt to boil till tender. Cut it in pieces, place it in the centre of a hot dish, pour parsley sauce over and garnish with braised carrots or a macedoine of vegetables, placing the cut up stalks of the cauliflower in the centre. CAULIFLOWER FRITTERS. Choufleur en Beignets. 1 Cauliflower. | Frying batter and oil. Grated cheese if liked.. Boil a cauliflower, drain it, break it up into neat pieces, dip these into frying batter and fry in boiling oil till a golden brown. Drain them on kitchen paper, sprinkle with grated cheese, .if liked, and dish in a pyramid on a dessert-paper. FRIED CELERIAC. Celeri-rave Frit. Peel the celeriac, boil it for 45 minutes (it must be put on in hot water), drain it and let it get cold. Cut it up in slices and fry in boiling fat. CELERIAC IN WHITE SAUCE. Celeri-rave , Sauce Blanche. Boil the celeriac as above, drain it, cut it in slices and pour white sauce over it. FRIED CELERY. Celeris Frits. Well wash a head of celery, cut the white pieces into lengths of about 4 inches, sprinkle them with salt and pepper, dip them into beaten egg, toss them in breadcrumbs and fry quickly in boiling fat or oil ; drain on kitchen paper and serve. STEWED CELERY. Celeris Etuves. 4 celery heads well washed and salted. 8 or 9 white peppercorns. 1 blade of mace. A few cloves. A little bit of onion and parsley 1 oz. flour. 1 oz. dripping. j pint white stock or water. Pepper and salt. Put the celery into cold water and let it come gradually to the boil, as this process blanches it. Skim it carefully and boil till tender. For the sauce, melt the dripping, stir in the flour, add the spices, onion, stock or water, and seasoning. Boil well, stir and strain over the celery before serving. CHESTNUT VEGETABLE. 2 lbs. chestnuts. 1 tablespoonful finely chopped f pint thick brown gravy. mushrooms. 1 oz. smoked beef. Peel off the hard outside skin of the chestnuts and put the nuts into boiling water for a few minutes. Remove the thin inside skin and boil the nuts till tender in salted water, about ^ an hour, then drain them. Cut the smoked beef into tiny dice, cook them and the chopped mushrooms in the thick gravy, toss the chestnuts in this sauce, pile them high in a dish and serve hot. BOILED ENDIVE. Endives. Parboil sharply in salted water for 20 minutes, then drain, rinse, dry, chop, and stew or simmer for 20 to 30 minutes in stock. LETTUCE. Laitue Bouillie. Prepare it just like endive, or it can be stewed whole for 1 hour in good stock. STEWED LEEKS. Poireaux Etuves. ' Trim, peel and clean the leeks, cutting off most of the green part, and lay them in water for about 1 hour. Cook them in f 2 G8 boiling water, and a little salt for 20 to 30 minutes. Drain from the water, and dish them up, covering them with white sauce, well flavoured with salt and cayenne. BOILED GREEN PEAS. Petits Pots.