Cauliflowers — continued. (3) Put a Cauliflower into a saucepan of water, boil it until it is about three-parts done, and then separate it into natural sections. Prepare a melted-butter sauce, mixing in a little grated Gruyi-re and Parmesan cheese. Put a layer of the Cauliflower on a baking-sheet, cover over with the sauce, and continue in this way until the whole is used up. Sprinkle a little more grated cheese over the top, then a few breadcrumbs, pour over a little hot butter, and bake. When done, put it on a dish, and serve very hot. Care must be taken to cover the Cauliflower with the sauce. Should the cheese be objected to, it may be omitted. (4) Bare, pick, cook, and drain one large or two medium- sized Cauliflowers ; then cut off the roots, place the Cauli- flowers on a buttered baking-dish, and cover them with 1 pint of bechamel sauce, to which 3 table-spoonfuls of grated Parmesan cheese have been added. Sprinkle the top with 3 more table- spoonfuls of grated cheese and a few breadcrumbs, place the dish in the oven, and let the Cauliflowers get a golden- brown colour. It will require about twenty minutes for cooking, but care must be taken to turn the dish frequently, so that the Cauliflowers will be equally well browned all over. (5) Select a large, white, firm Cauliflower ; trim off the outside leaves and round the stalk, then put it into a bowl of water with a large lump of salt, and leave it for half-an- hour or so. Drain the Cauliflower, rinse it in more water, then put it, flowerpart downwards, into a saucepan with boil- ing water to cover ; add 1 table-spoonful of salt, and boil quickly for fifteen minutes, removing the lid of the saucepan when the water begins to boil quickly. At the end of that time di-ain the Cauliflower and wrap it tightly in a thick towel to keep it hot and absorb the moisture. Put loz. of butter into a saucepan, melt it, then mix in 2 table-spoonfuls of flour and 1 teacupful of water ; stir over the fire until boiling, then move it to the side and mix in 3 heaped table- spoonfuls of grated Parmesan or any strong old cheese, and £ teacupful of thick cream. Season the sauce to taste with salt, white pepper, and a small quantity of cayenne pepper. Remove the towel and place the Cauliflower on a gratin-dish, or any dish that will stand the heat of the oven and can be served at table (the flower part should be upwards) ; pour the sauce over it, sprinkle a small quantity more of grated cheese over it, and bake in a brisk oven. When the Cauli- flower is nicely browned on the top, take it out of the oven, and serve without delay. Cauliflowers en Mayonnaise. — Take some large cold boiled Cauliflowers and break them into small branches, adding a little vinegar, salt, and pepper to season them ; then heap them on a dish, making them come to a point. Surround the dish with a garnish of cooked carrots, turnip, and green vegetables, pour plenty of white mayonnaise sauce✪ Cauliflower en Mayonnaise over all, and serve.

AI-modernized reading of the original text

Cauliflowers — continued. (3) Put a Cauliflower into a saucepan of water, boil it until it is about three-parts done, and then separate it into natural sections. Prepare a melted-butter sauce, mixing in a little grated Gruyère and Parmesan cheese. Put a layer of the Cauliflower on a baking-sheet, cover over with the sauce, and continue in this way until the whole is used up. Sprinkle a little more grated cheese over the top, then a few breadcrumbs, pour over a little hot butter, and bake. When done, put it on a dish, and serve very hot. Care must be taken to cover the Cauliflower with the sauce. Should the cheese be objected to, it may be omitted. (4) Bare, pick, cook, and drain one large or two mediumsized Cauliflowers ; then cut off the roots, place the Cauliflowers on a buttered baking-dish, and cover them with 1 pint of bechamel sauce, to which 3 table-spoonfuls of grated Parmesan cheese have been added. Sprinkle the top with 3 more tablespoonfuls of grated cheese and a few breadcrumbs, place the dish in the oven, and let the Cauliflowers get a golden-brown colour. It will require about twenty minutes for cooking, but care must be taken to turn the dish frequently, so that the Cauliflowers will be equally well browned all over. (5) Select a large, white, firm Cauliflower ; trim off the outside leaves and round the stalk, then put it into a bowl of water with a large lump of salt, and leave it for half-anhour or so. Drain the Cauliflower, rinse it in more water, then put it, flowerpart downwards, into a saucepan with boiling water to cover ; add 1 table-spoonful of salt, and boil quickly for fifteen minutes, removing the lid of the saucepan when the water begins to boil quickly. At the end of that time drain the Cauliflower and wrap it tightly in a thick towel to keep it hot and absorb the moisture. Put loz. of butter into a saucepan, melt it, then mix in 2 table-spoonfuls of flour and 1 teacupful of water ; stir over the fire until boiling, then move it to the side and mix in 3 heaped tablespoonfuls of grated Parmesan or any strong old cheese, and £ teacupful of thick cream. Season the sauce to taste with salt, white pepper, and a small quantity of cayenne pepper. Remove the towel and place the Cauliflower on a gratin-dish, or any dish that will stand the heat of the oven and can be served at table (the flower part should be upwards) ; pour the sauce over it, sprinkle a small quantity more of grated cheese over it, and bake in a brisk oven. When the Cauliflower is nicely browned on the top, take it out of the oven, and serve without delay. Cauliflowers en Mayonnaise. — Take some large cold boiled Cauliflowers and break them into small branches, adding a little vinegar, salt, and pepper to season them ; then heap them on a dish, making them come to a point. Surround the dish with a garnish of cooked carrots, turnip, and green vegetables, pour plenty of white mayonnaise sauce over all, and serve.

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Cauliflower en Mayonnaise

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