Choice cookery

2 tablespoonfuls cream Pepper, salt, and cayenne oz. flour tablespoonfuls white stock A few drops lemon juice Soak the cauliflowers an hour before boiling in salt and water, throw into a pan of boiling water containing one teaspoonful of salt to each quart ; boil until tender, lift out and drain. Melt the butter, stir in the flour, stock, cream, and flavourings ; add the cauliflower and mix well, rub the whole through a wire sieve, re-heat, and serve garnished with fried croutons. No. 73. CAULIFLOWERS AU GRATIN. Same as Brussel Sprouts au Gratin (page 46). See Cauliflower. No. 74. BROCCOLI. No. 75. CARROTS (Braized), 8 or 9 young carrots ^ oz. of glaze 1 pint good brown stock 1* tablespoonful sugar Salt and pepper Trim the carrots and scrape them ; keep them in cold water until ready for use. Put them into a pan with the stock, boiling, and the sugar ; boil until tender ; lift out, and keep hot. Meanwhile add glaze and seasoning to gravy, and reduce it by fast boiling to one half. Dish the carrots, and pour round the gravy, and serve. If old carrots are used, they must be divided and boiled a little longer. No. 76. CELERY (Fried). | doz. small heads celery I 2 eggs ^ lb. bread crumbs | Fat for frying Remove the outside leaves and wash the celery, throw into a pan of boiling water with a little salt, and simmer until tender, lift out and divide in half ; dry thoroughly, brush over with the eggs (beaten), and roll in finely-made bread crumbs seasoned with salt and pepper ; put in a frying basket, and immerse them in smoking hot fat, when a nice light brown remove and drain, dish on a serviette or lace paper, sprinkle with finely minced parsley, and serve. E No. 77. CELERY (Boiled). Prepared as above and served with melted butter sauce poured over, and garnished with fried croutons. No. 78. MUSHROOMS AU GRATIN. 1 doz. large mushrooms 1 teaspoonful parsley 1 egg Pepper, salt, and cayenne 2 oz. butter 2 tablespoonfuls cooked minced veal 2 tablespoonfuls bread crumbs 1 tablespoonful minced suet £ pint good stock Mix all the forcemeat with the egg, skin and remove the centres from the mushrooms, season with salt and pepper ; also place a small pat of butter in each. Then put a teaspoonful of the forcemeat on each, cover with bread crumbs ; put in a buttered baking tin with the stock, and bake 15 minutes, or until brown ; dish, and pour the gravy round. No. 79. VEGETABLE MARROW (Stuffed). 1 egg 1 medium-sized marrow Yolk of 1 egg Pepper, salt, and cayenne ^ tin mushrooms 2 tablespoonfuls minced ham ^ tablespoonful bread crumbs 1 teaspoonful minced parsley Peel the marrow, and take out the centre. Boil 15 minutes in plenty of boiling water, containing a little salt ; lift out and drain ; prepare a forcemeat of the mushrooms, ham, half the bread crumbs, parsley, pepper, salt and cayenne, all mixed with the egg; put this carefully into the centre of the marrow ; put in a dripping tin, paint over with the yolk of egg. dust with bread crumbs, and bake until brown. Dish on a lace paper, and garnish with parsley. No. 80. GLAZED ONIONS. 1| doz. small onions 2 oz. butter Pepper and salt 2 tablespoonfuis stock \ oz. of glaze 1 tablespoonful sugar Remove the skins from the onions and throw them into boiling water for 5 or 6 minutes, then drain ; heat the butter until brown, then fry the onions a light