Cookery for every household

Cook the cauliflower and break it up in little pieces. Grease a fireproof baking dish and lay in it half the cauliflower, sprinkle over some of the cheese, chopped onion, and bread-crumbs, and season with pepper, salt, and a little grated nutmeg. Then put in the rest of the cauliflower and more bread-crumbs, cheese, &c. Have ready about 1 pint of good white sauce, add to it the yolks of eggs, and pour this over the contents of the dish. Sprinkle the top with bread-crumbs and bake in a good oven until brown. 458. Cauliflower Cake (Pain de Choufleur) 2 cupfuls cooked cauliflower. 1 cupful bread-crumbs. 1 cupful milk or white stock. 1 oz. butter. 2 eggs. Seasoning. 2 table-sp. browned bread-crumbs. Put the bread-crumbs and stock or milk into a saucepan, and stir them over the fire until they boil and thicken. Add the butter and cauliflower broken in small pieces and mix well. Then remove the saucepan from the fire, and stir in the yolks of eggs and seasoning to taste. Whip up the whites of eggs to a stiff froth and mix them in lightly at the last. Pour the mixture into a plain mould or cake tin that has been greased and coated with browned bread-crumbs. Stand the mould on a baking tin with a little hot water round it, and bake in a moderate oven until well risen and firm to the touch. Turn out on a hot dish, and serve garnished with parsley or with tomato or hollandaise sauce poured round. Note. — If the cauliflower is mixed with sauce, less liquid must be used with the bread-crumbs. Time to cook, 30 to 40 minutes. Sufficient for 4 or 5 persons. 459. Cauliflower with Curry Sauce (Choufleur a l’lndienne) 1 cauliflower. 2 table-sps. grated cheese. \ pt. white sauce. 1 table-sp. cocoanut. 1 dessert-sp. curry powder. Prepare and cook the cauliflower according to directions given in Recipe 454. Drain it and place it in a fireproof dish. Make l- pint good white sauce and add to it the curry powder and half the cheese. Pour this over the cauliflower, coating it well. Sprinkle the remainder of the cheese mixed with the cocoanut on the top and brown quickly in a good oven. Sufficient for 3 or 4 persons. 460. Cauliflower Fritters (Beignets de Choufleur) 1 cooked oauliflower. 1 table-sp. salad oil. 1 dessert-sp. tarragon vinegar. 1 chopped shallot. 1 tea-sp. chopped parsley. Seasoning. Frying batter. First make the batter according to directions given in Recipe 1861, and let it stand. Take some cauliflower that has not been overcooked and break it into neat-sized pieces. Mix the oil and vinegar on a deep plate with the chopped ingredients and a little seasoning. Put the pieces of cauliflower into this and let them stand for 1 hour, turning them occasionally. Then drain them lightly, dip them into the frying batter and fry in deep fat to a golden brown colour. Drain well on kitchen paper and serve piled up on a hot dish with a dish paper under them and garnish with fried parsley. Note. — Cauliflower fritters are frequently used as a garnish for other dishes. Sufficient for 4 or 5 persons. 461. Cauliflower a lTtalienne (Choufleur & lTtalienne) 1 cooked cauliflower. J pt. tomato sauce. 2 table-sp. chopped mushrooms. 2 table-sps. cooked tongue. 1 table-sp. grated cheese. 1 table-sp. bread-crumbs. A small piece of butter.