Mrs. Maclurcan's cookery book

Mode. — Cut up the vegetables and fry in the butter until brown ; drain well ; place a layer of the macaroni in a buttered pie-dish ; then a layer of vegetables, and so on till the dish is full ; season each layer with pepper and salt, pour in the gravy ; cover the pie-dish with a plate or another dish ; place in a moderate oven and cook for one hour and a-half ; put a little butter on the top and brown quickly ; serve hot with parsley sauce. 389—BAKED CAULIFLOWER. 1 large cauliflour 1 oz. breadcrumbs 1 oz. butter Milk. Mode — Wash the cauliflour carefully and let it soak head downwards in a bowl of water until ready to cook ; Vegetables. plunge into a saucepan of boiling water and boil gently for fifteen or twenty minutes ; drain well; separate the branches and arrange them in a buttered pie-dish ; add sufficient hot milk to prevent the cauliflour from burning ; sprinkle over about an ounce of browned and dried breadcrumbs ; cover with tiny pieces of butter and bake ten or fifteen minutes ; serve in the pie-dish. This is a very nutritious dish for children. 390—CELERY A L'ITALIENNE. 2 heads celery Milk Thick brown sauce 3 ozs. grated cheese 1 oz. butter Breadcrumbs. Mode. — Well wash and clean the celery and cut in lengths that will fit into a pie-dish, stew in milk or water until quite soft i stain and place a layer in the bottom of a buttered pie-dish ; have ready some thick brown sauce, then sprinkle over some grated cheese ; continue this until the dish is full, keeping plenty of cheese for the top ; lay little pieces of butter over the cheese and a sprinkling of breadcrumbs ; bake a nice brown and serve very hot. 391—CELERY FRITTERS. 1 head celery Butter 1 lemon Parsley Boiling dripping 2 eggs ^ a cupful milk J lb. flour. Mode. — Wash the celery well and cut in two-inch lengths ; make a batter of the yolks of two eggs, half a cupful of milk or water, and a quarter of a pound of flour ; let the batter stand for one hour or more before using ; the whites of the eggs beaten up to a very stiff froth and added just before using is a great improvement to frying batter. Boil the celery in salted water till soft, drain well, drop into the batter ; have ready a quantity of Vegetables. boiling dripping, drop the celery in from a spoon ; fry a golden brown and drain a moment on paper. Dish neatly, garnished with fried parsley and slices of lemon. 392—PUMPKIN TOPS. Pumpkin tops Salt Carbonate of soda Pepper Buttered toast Butter and poached eggs. Mode. — Pluck a large quantity of the shoots of a pumpkin vine ; wash well and boil in salted water, to which a pinch of soda has been added ; when soft strain thoroughly and press in a colander, then return it to the saucepan and add a little piece of butter and seasoning of pepper ; have ready some buttered toast cut in squares and place in a vegetable dish. Just before the pumpkin tops are ready to strain, poach some eggs nicely ; and when the greens are placed neatly on the buttered toast, arrange the poached eggs on top and serve. 393—FRIED CHOKO. 1 or 2 chokos Breadcrumbs 1 egg Frying fat.