Vegetarian cookery

Cut off the stalks, and lay the cauliflowers in salt and water for an hour ; put them into a pan of boiling water with salt, and boil them till the stalks are tender ; take them out instantly ; drain in a colander, and serve ivith butter sauce in a boat. Cauliflowers should be boiled quickly for five minutes, and then moderately, in order to prevent the flower being done before the stalk. Broccoli is boiled in the same way. No. 131. — Fried Cauliflower. Boil the cauliflower quickly for a few minutes ; boil it gently till nearly tender ; drain it well ; cut it in slices ; dip them in batter (No. 206) ; fry them a light brown colour, and serve with brown sauce. No. 132. — Cauliflower with White Sauce. Boil the cauliflower in milk and water till nearly tender ; separate it in small pieces, and put it into a saucepan with white sauce, and either a few small mushrooms or very small onions, previously boiled, and serve with toasted sippets put round the dish. No. 133. — Cauliflower with Cheese. Shorten the stems of cold boiled cauliflower ; place it on a flat dish, and set it in the oven ; when a little warmed, pour over it about an ounce of hot clarified butter mixed with some grated parmesan, or other cheese ; put it again into the oven, and let it frizzle ; serve immediately. No. 134. — Fried Celery. Boil the celery till nearly tender ; then divide the roots ; dip them in batter (No. 206), and fry them in the same way as the cauliflower. ITo. 135. — Stewed Celery. Six ounces of celery, half a pint of new milk, four table-spoonfuls of cream, half an ounce of flour, and one ounce of butter. Put the celery into cold water, with some salt ; let it remain ten or fifteen minutes ; wash and brush it clean, and boil it in milk and water till tender, but not soft ; drain it ; divide the roots lengthwise, and cut them in pieces about one inch long. Set the milk on the fire ; add the flour and butter, mixed well together, and season with salt, white pepper, and a very little powdered mace ; stir it constantly till it boils ; then put in the celery ; simmer it ten minutes ; stir in the cream, and serve immediately. No. 136. — Fried Cucumbers. Cut full-grown solid cucumbers in slices about a quarter of an inch thick ; dip them in batter (No. 206), and fry them a light brown ; serve with brown sauce. No. 137.— Stewed Cucumbers. One pound of cucumbers, half a pound of onions, one ounce of butter, and one tea-spoonful of flour. After peeling the cucumbers and onions, cut them in slices about the eighth of an inch thick, and fry them in butter till well browned ; then put them into a saucepan with quarter of a pint of hot water or Vegetable Broth (No. 35) ; season with pepper and salt ; let them stew till quite soft ; add the flour and butter, mixed weU together, and boU gently five minutes. No. 138. — Hop Tops. Boil the young shoots of the hop in water, adding a little salt ; when well done, drain and serve them on toast in the same way as asparagus. No. 139. — Sea Kale, The short thick kale is the best. Trim it nicely, and tie it in bundles ; boil it in plenty of water with two ounces of salt ; when tender, drain it on a clean cloth ; lay it neatly in a dish upon toasted bread, which should be previously dipped- in the water, and serve with butter sauce. No, 140,— Boiled Lentils,