Tried favourites cookery book

Take a good-sized cauliflower, thoroughly cleanse, and boil until tender ; drain, and dish it with the flower standing upriglit (a basin is the best thing for this purpose). Pour sufficient white sauce over the cauliflower just to cover the top. Sprinkle over some grated parmesan cheese and bread crumbs, and a little Cayenne .pepper and salt ; then put a few pieces of butter on the top. Bake in a moderately hot oven for about 15 minutes, or until it is a nice brown. Other vegetables, such as fresh peas and beans, onions, parsnips, artichokes and marrow, may be prepared the same way. Before cooking cauliflower, tie it in thin muslin, and it will be easily lifted out of the pan whole. Cauliflower, with Tomato Sauce. Steam the cauliflower until tender ; have ready a sauce prepared by thickening 1 pint of strained stewed tomatoes with a tablespoonful of flour, rubbed smooth, in | cupful of cream, and pour over the cauliflower while hot. Celery, Stewed. 5 oz. Celery, 1 pint Milk, 1 oz. Butter, 1 oz. Flour. Break celery into 1 inch pieces ; place in pan, with milk enough to cover it. Boil gently till tender ; drain ; season milk with pepper and salt, and thicken with the flour and butter. Boil all a few minutes, and serve on flat dish, garnished with toast sippets. Fried Celery. Select the best pieces, and cut in 3-inch lengths. Dust rather freely with pepper and salt, then dip in beaten egg, and toss in bread crumbs. Fry in boiling fat. Chestnuts, Stewed (German Recipe). Take away the shell ; then put for a short time in boiling water to remove the inner skin. Put them into a saucepan with a little stock of some kind — bovril will do — then let them simmer away until ready. A little sprinkling of flour is generally added when they are being cooked, about as much as wall lie on the end of a knife. The Italian way of cooking chestnuts for a vegetable is by mashing them like turnips, with a little milk or cream. Colcannon. 1 oz. Onion, equal quantities cold Potatoes and cold Cabbage, 1 oz. Dripping to 1 lb. Vegetables, Pepper and Salt. Chop cabbage; mash potatoes. Toss all in saucepan or fryingpan. Grease basin and put in mixture. Brown before fire or in oven. Cucumber. Peel, cut in 3-in. lengths, then in halves. Scoop out seeds. G2 Throw into pan of boiling water with plenty salt and a pinch of soda. Cook for 5 minutes, boiling rapidly. Have ready 1 gill white sauce, add cucumber to it, with 1 tablespoonful cream, lemon juice, and 1 tablespoonful parsley, (tarnish with cayenne pepper. Always begin to cut cucumbers at the thick end. The thin end often has a bitter taste. Do not slice till it comes to table. You could then eat a whole cucumber without it being indigestible. If not finished, stand end cut in a basin of water. Kale or Curly Greens. 1 lb. fresh kale to 2 quarts water, one heaped tablespoonful salt, piece of soda the size of filbert. Strip leaves from stalks and wash thoroughly. Place in boiling water, and boil rapidly 25 minutes, or rather less if very fresh and young, but much longer if old. Drain well, pressing all water out with a plate. Leeks. 8 or 10 medium-sized Leeks.