Handbook of practical cookery

When this is done put the cream into a bowl, beat it until very light, add the egg, and beat both together until thoroughly blended. Season this mixture with the pepper, salt, cayenne, and mustard, pour into it the boiled macaroni, add to this two ounces of the cheese and one ounce of the butter, and when all has been well mixed, pour it out upon a platter, sprinkle over the remainder of the cheese, and distribute over also the remaining ounce of butter in small pieces. Place the platter in a moderate oven, and bake its contents for ten minutes, and serve at once upon the dish upon which it is prepared. Cauliflower. — One large cauliflower, two ounces of butter, one egg, four table-spoonfuls of bread crumbs, one tea-spoonful of salt, one half tea-spoonful of pepper. Lay the cauliflower in a basin, pour over it sufficient water to cover it, and sprinkle in a good table-spoonful of salt. Allow the cauliflower to lie in the water for twenty minutes. Bring to the boiling-point a large sauce-pan of boiling water, drain well the cauliflower from the salted water, put it into the boiling water, and let it boil for twenty minutes. When cooked, take the cauliflower from the water and chop it up finely, add to it an ounce and a half of the butter, also the bread crumbs, pepper, and salt ; then stir in the egg, which must first be lightly beaten. Mix all well together, and place in a flat dish, and put over the top in small pieces the remaining butter. Bake this now in the oven until it has a pale brown colour, or merely brown it before the fire. NOTE.— This dish is generally made from cauliflower which has sprung a little ; cold boiled cauliflower may also be made up in this way. Turnips in White Sauce.— Ten young turnips, one half pint of white stock, one ounce of butter, one half ounce of flour, one gill of milk or cream, one salt-spoonful of salt, one half salt-spoonful of white pepper. Wash well the turnips ; pare them thickly in order to remove the bitter part, which lies near the outside. Place in a sauce-pan the stock and allow it to boil ; throw into it the turnips, and boil them for half an hour. When tender place in a small bowl the flour, make it smooth with a table-spoonful of the cream or milk, add the pepper and salt, then the remainder of the cream. Draw the sauce-pan from the fire, stir into it the contents of the bowl, add then the butter, stir all well together until the butter is melted ; but do not let it boil. Serve at once. Maitre d'Hotel Potatoes. — Six boiled potatoes, one table-spoonful of chopped parsley, two ounces of butter, one half ounce of flour, one half pint of boiling water, one half table-spoonful of lemon- juice. Pare six potatoes that have been boiled in their skins, cut them into slices about half an inch in thickness. Melt in a sauce-pan the butter, and stir into it the flour. When well mixed pour over the boiling water, and squeeze in the lemon-juice. Place carefully in this mixture the potatoes, also the parsley, toss all gently over the fire until the potatoes are quite hot ; but take care not to break them. Season to taste with pepper and salt, and serve on a very hot dish. Turnip Radishes. — One dozen of radishes, one half tablespoonful of salt, two ounces of butter.