Domestic cookery

Cut off the stem and remove the outer leaves, allow it to soak in cold salt and water for an hour before it is cooked ; put the cauliflower head downwards into a pan of boiling water, containing one teaspoonful of salt, half teaspoonful of sugar, and a pinch of soda to each quart of water ; allow it to boil rather fast, with the lid off, 12 to 25 minutes, skimming occasionally; Drain, and serve flower uppermost, covered with white sauce (page 116). No. 120. CAULIFLOWER (An Gratin). 2 small cauliflowers ^ teaspoonful pepper A few grains cayenne ^ teaspoonful salt 1 oz. butter 3 oz. Parmesan cheese, grated ^ pint water pint milk 1 oz. flour A few drops lemon juice Allow the cauliflowers to soak for an hour in salt and water, drain well, and cut off the stems quite close, put them head downwards into a pan of boiling water, adding one teaspoonful salt, half teaspoonful sugar, and a pinch of soda to each quart ; allow these to boil until tender, 12 to 20 minutes, drain, and set in a dish with the flower uppermost ; make a sauce by putting the flour and butter into a saucepan, rub them together over a gentle heat until dissolved, then add the water, milk, seasonings, and allow to boil three minutes, then add half the grated cheese ; pour this over the cauliflowers, sprinkle over the top the remainder of the cheese ; put in a hot oven for two or three minutes, to brown slightly. i doz. carrots, medium size « ^ oz. butter Pepper and salt | No. 122. CARROTS (Boiled and Mashed). See Cauliflower (page 66). No. 121. BROCCOLI. Scrape and wash the carrots, and divide if large ; put into a pan of boiling water, containing one teaspoonful salt and ' half teaspoonful sugar to each quart of water ; boil fast, with the lid off the pan, until tender ; drain and rub them through a wire sieve with the back of a wooden spoon ; put back into the pan, add salt, pepper, and butter ; mix well and re-heat, press into a plain or fancy mould, turn out at once and serve ; a tablespoonful of cream may be added, if liked. No. 123. ■ CARROTS (Boiled). ■ Wash and scrub the carrots if young, if old they will require S lightly scraping and dividing into two or four pieces, according to size ; throw them into plenty of boiling water, containing one teaspoonful salt and half teaspoonful sugar to each quart ; boil fast, with the lid off, until quite tender, half an hour when young, one to two hours if old. These may be served with beef. Sometimes a little white sauce (page 115) is served with them. Clean and remove the outside stalks, cut in even lengths, tie up in bundles, put into a pan of boiling water, containing a little salt, boU with the lid off until tender, about one hour ; arrange neatly on a piece of toasted bread, and pour over white sauce (page 115). Serve hot. No. 124. CELERY (Boiled). No. 126, . MUSHROOMS (Baked). Wash and skin and remove the stems, put the tops into a baking tin with one tahlespoonful of water to each pint, some salt and pepper and a small piece of butter ; bake 8 to 10 minutes. No. 126. MUSHROOMS (BroUed). Wash, skin, and remove the stems, add a tablespoonful of water to ^ lb., some salt, pepper, and J oz. butter ; put into a tin and broil 10 minutes. No. 127. MUSHROOMS (GriUed).