Soyer's standard cookery

Clean and soak the cauliflower in salt and cold water for one hour, then plunge it into boiling water, returning it again to cold water. After this, put it in a pan of boiling water slightly salted (half an ounce of salt to one gallon of water) and boil it until tender, say for about twenty to twenty-five minutes. In the meantime, make half a pint of tomato puree, and when the cauliflower is cooked, place it on a dish, pour the puree over it, sift some finely grated brown crumbs over it, and serve. Cauliflower Fritters. Take a large parboiled cauliflower, and after draining divide carefully into branches. Dip each into a batter made with a tablespoonful of flour, half a cupful of milk, the whipped yolk of an egg, and an ounce of butter, with a little pepper and salt. Fry each branch carefully in boiling fat, and drain before serving. Fried Celery. Remove the leaves from three sticks of celery and cut them into equal lengths. Place these in a stewpan with two or three slices of ham and the same quantity of bacon, half a pint of stock, and a little pepper and salt. Simmer gently for a quarter of an hour, or a little longer if the celery is large. When cool, take out the pieces of celery, dip them first in beaten eggs, and then in breadcrumbs, and fry in butter. Tomato sauce should be served with the dish. Stuffed Cucumbers. Peel and split lengthwise some thick cucumbers, carefully scoop out the seeds, and stuff with a mixture made of chopped chicken or lamb, cold boiled rice, and herbs, moistened with white stock. Bring the halves together and place in an earthenware cooking pot or enameled stewpan, add a cupful of milk or white stock, and stew very gently until quite tender. Remove the cucumbers, thicken the sauce with a little flour and butter, the yolk of an egg, and the juice of a lemon. Strain carefully, add a tablespoonful of capers and some chopped parsley, and pour it over the cucumbers before serving. White Cucumber Sauce. Peel two cucumbers, divide each lengthwise into four, remove the pips, and cut into pieces one inch long; add, in stewpan, one ounce of butter, a teaspoonful of sugar, half a teaspoonful of salt, let stew on the fire for fifteen minutes, then add a gill of white sauce, six spoonfuls of milk, broth, or water, simmer gently and skim; add a tablespoonful of liaison, and serve where directed. Remember, however, that these garnitures ought to be served under the meat and over poultry. White Cucumber Puree. Peel two small or one large cucumber; cut in slices, put in the stewpan with the same vegetables, etc., as for cauliflower; when tender, add a tablespoonful of flour, three gills of milk or broth, boil, finishing as the cauliflower. To Cook Corn. Open a small can of corn and strain off the liquid; then simmer the corn until tender, but not " pulpy " in three tablespoonfuls of milk, half an ounce of butter, pepper and salt. About ten minutes will suffice for the cooking. Curried Corn. Prepare the corn as before and heat in a good curry sauce. Pile in the center of a hot dish, and surround with boiled rice, garnished with strained yolk of egg. Corn and Omelette. Prepare the omelette as' usual and have ready some corn heated in white sauce. Just before serving the omelette spread the inner portion with the hot corn. Corn Rissoles.