The thorough good cook

Peel ten full-sized onions, taking care to keep them whole; put them into a saucepan in which you have previously melted some butter; add half an ounce of sugar, salt, a glass of broth ; let boil over a slow fire until the gravy be reduced to a jelly. When done and well coloured, serve them with the onions with a piece of beef or some entree ; mix the glaze in the saucepan with a little broth, and pour it over the onions. 3. Cauliflowers. Of cauliflowers in general, it may be remarked that they require great care in cleaning. The best way is to throw plenty of salt over them and put them in cold water till ready to cook. Boil them till tender, but don't do them too much, or they will not hold together. Drain them carefully when done, and press them with a cloth. The heads, should not be too large, and the best are close and firm. .For plain cooking, cut off the stalks, but leave a little green on ; boil them in spring water and salt ; they are soon done, but they must not boil too fast. They may also be dressed in milk and water without salt. Another Wcnj. Blanch the cauliflowers for a short time, with a slice of streaky bacon, butter and salt ; when about half done, put them in a stew-pan with a little veal gravy ; reduce the same sauce, and serve very hot. 4. Cauliflowers and Butter. Prepare two cauliflowers, and when they are drained and cut in jiieces, put them into a stew-pan with a bit of butter, some salt, and lemon-juice; let them boil a little at first, then simmer; be careful that they are not done too much. Take them out, cover them with a sauce made with butter worked with flour, the yolks of eggs, and a little cream. 5. Cauliflower Loaf. Trim and parboil a fine cauliflower, then put it into cold water and drain it. Line the bottom of a stew-pan (of the size of the dish you intend to use) with slices of bacon, and place the cauliflower on them with the head downwards. Make a stuffing with a fillet of veal, beef suet, parsley, seallions, muslirooms, all chopped small, salt, pepper, and three eggs ; "when these are well mixed together, put the stuffing into the open spaces of the cauliflower, pressing it in with the hand; season it well, and stew it with some stock. When the sauce is consumed, turn the cauliflower out carefully on the dish, take away the bacon, and pour over it some cullis, with a little butter, and serve. 6. Caiiliflowers, Genoan Fashion. After the cauliflowers are boiled and are cold, sprinkle them with Gruyere and Parmesan cheese grated; put them into a dish that has been buttered and strewn with cheese. Sprinkle bread-crumbs on this, pour butter over, then more bread-crumbs. Put the dish on hot ashes and brown the tops. 7. Cauliflowers k la Heine. Make a sauce with a little ham and a fillet of veal cut into dice, a little butter, chopped parsley, shallots, and a clove of garlic ; let it stew over the fire a little while, then add a few teaspoonfuls of jelly-broth and half a pint of cream; reduce it to a good thickness, strain part of it into your dish, and place the cauliflower, properly prepared, therein; pour the remaining sauce over that; garnish with breadcrumbs and small bits of butter, and brown in the oven. 8. Cauliflowers k la Mayonnaise.