The Pattern cook-book

Heat the butter, add the flour, and when the mixture froths and is smooth, add the milk and seasoning. Moisten the layer of cauliflower in the baking-dish with a few spoonfuls of this sauce, and sprinkle ove'r it some grated cheese, using the latter according to taste. Then arrange another layer of the cauliflower, add the rest of the sauce, and sprinkle thickly with cheese and bread crumbs. The dish will require about half a pint of crumbs and two table-spoonfuls of cheese, or more, if a strong flavor is desired. Bake twenty minutes, and serve in the same dish. CORN. GREEN CORN, BOILED. The time needed to cook corn varies with its age and freshness. Tender corn should cook in fifteen minutes, merely simmering for that length of time ; but old corn often requires half an hour. Corn may be boiled either with or without the husk. If without the husk, strip off all of this outer covering, and remove every particle of the silk. If the husk is to be left on, strip off the outer leaves, turn back the innermost covering of two or three leaves, pick off all the silk, and re-cover the ear with the leaves turned back, tying it at the top with a bit of thread. Place the corn in a stew-pan, and cover it with boiling water, but do not add salt, as this would harden the corn. When done, remove it from the fire, spread a napkin on a flat dish, and lay the corn upon it, drawing the ends of the napkin up so as to cover the corn ; serve at once. When boiled in the husk, drain the corn well before serving, and break each cob from the stem ; send to the table in the napkin, but do not remove the husks. HOW TO EAT GREEN CORN. Score every row of kernel with a sharp knife ; then butter the corn lightly, dust it with salt, and with the teeth press out the center of the grains, leaving the hulls on the cob. It is usually considered inelegant to eat corn from the cob, but this method is the least troublesome. GREEN CORN, STEWED. This will be found a satisfactory way of cooking corn that is a little past its prime or is withered. Husk, and boil the corn for ten minutes. As soon as it has cooled enough to handle, draw a sharp knife dowai each row of kernels, press the pulp from the hulls with the back of the knife, place it in a stew-pan, and to every pint add One-half tea-spoonful of salt. One-half tea-spoonful of sugar. * One-quarter tea-spoonful of pepper. One table-spoonful of butter. Three-quarters cupful of cream or milk. Let the whole simmer for ten minutes, and serve very hot. Any corn that may be left over from "some other meal may be cut from the cob and cooked in this way. CANNED CORN. Place a pint of corn in a stew-pan, and add seasoning and milk the same as given in the preceding recipe, omitting the butter. Simmer ten minutes, add the butter, and serve. CORN PUDDING. One dozen large ears of corn. Four eggs. One tea-spoonful of salt. One-quarter tea-spoonful of pepper. One pint of milk. One table-spoonful of butter. One table-spoonful of sugar.