The thorough good cook

The cauliflowers, thoroughly washed and cleared of their leaves, must be put into boiling- water, butter, and salt ; they are firm, take the saucepan from the fire and let them cool in the water. When they are cold, drain them, and put them into oil, vinegar, salt, and mignonette to soak for two hours. Dish them in the form of a pyramid as high as you can make it ; mask them with a white mayonnaise, and place round them a border of aspic jelly, cut in triangles. 9. Cauliflower an Gratin. To make a gratin of a cauliflower, you must take a cold one, carefully divide it, plentifully endue each separate sprig with butter ; build together again ; do the top with pieces of butter, plentifully sprinkle with grated Parmesan cheese and a few brown crumbs ; place in a baking-dish, heat in the oven, and brown of a rich golden hue with a salamander ; or if you have not got a salamander, let the oven do the browning. There is a cheap as well as a dear way of preparing this delicious dish. The expensive way is to make a sauce in a stew-pan with cream, pepper, salt, and cayenne, reducing it over a sharp fire till it begins to get thick, adding grated Parmesan mixed with half its weight of Gruyere cheese, and stirring in two yolks of eggs. Then pour your sauce over the cauliflower, garnish with egg and bread-crumbs, place in a Avarm oven for a quarter of an hour, salamander and serve. For the cheap, the very cheap, and quite as savoury way, treat your cauliflower with dripping instead of butter, and sprinkle not with expensive Parmesan but with Dutch or any other cheese that comes handy, which you may grate down to the very rind. 10. Ragout of Cabbages. Boil in water for half an hour the half of a cabbage ; put it into fresh water, press it well, take away the stalk, chop the leaves a little, and put them into a saucepan with a piece of butter ; set this upon the tire, put in a pinch of flour, pour over enough beef broth and gravy to give a yellow colour to the ragout; let it boil by a slow tire until the cabbage be tender and reduced to a sauce ; season it Avith salt and pepper and a little nutmeg, and serve it with meat. 11. Cabbage Pudding. Scald one or more nice tender cabbages ; bruise, and season with a little mace or nutmeg, ginger, pepper, and salt ; put in some green gooseberries or barberries, and a few large spoonfuls of either swelled rice or of bread-crumbs ; add some butter, broken in small pieces ; mix well with the yolks of four eggs well beaten. Wrap the Avhole up in a large cabbage-leaf, tie it in a cloth, and boil it an hour. 12. Calecaunon. This is an Irish dish, and is made by boiling and mashing* green young cabbage and spinach, and then mixing them with good mealy mashed potatoes, butter, pepper, and salt, and pressing the whole into a basin or mould, well buttered. Set in a hot oven Ave or six minutes; then turn out on a dish. In this dish two-thirds should be potatoes. 13. Spinach Pudding. Pick and Avasli clean a quarter of a peck of spinach ; put it into a saucepan with a little salt, cover it close, and