The Swedish, French, American cook book

Boil the cauliflower [see recipe: Cauliflower with Butter], break it in pieces. Make a rich cream sauce from one tablespoon butter, two tablespoons flour, one and a half cups milk. Grate quarter pound American cheese. Butter a souffle or pudding dish; put in it, alternately, a layer of the cauliflower, a layer of the cream sauce, a layer of grated cheese; then repeat this until the dish is full; sprinkle fresh bread crumbs and, last, the cheese. Put three to four pieces butter on top, put in oven and bake until golden brown — from twenty-five to thirty minutes. Serve as a vegetable with roast beef or different kinds of meat dishes. Souffle of Cauliflower ( Chou-fleur souffle) Cook the cauliflower [see recipe: Cauliflower with Butter]. Separate the top in nice roses; cut the rest in small dices. Put one tablespoon butter in a saucepan on the stove, add one heaping tablespoon flour, one cup of the juice that the cauliflower has cooked in, half cup milk, season with pepper and salt, let stand until cold. When cold, add the yolks of four eggs — beating until smooth; then add the cut-up cauliflower, and, last, the whites of the eggs beaten to a stiff meringue. Fill the souffle dish that has been well buttered, then stick the roses of the cauliflower in at the top; put in hot water and bake from twenty to twenty-five minutes — uncovered. Serve as an entree with hollandaise sauce. Cauliflower with Tomato Sauce a l’Americaine Chou-fleur , Sauce Tomate, a V Americaine Cook the cauliflower [see recipe: Cauliflower with Butter]. Separate in large pieces when cold. Make a rich tomato sauce. Tomato Sauce. Put one tablespoon butter in a saucepan; add one heaping tablespoon flour, one and a half cups tomato juice, pepper and salt; beat until nice and rich; add some rich cream then pour over the cauliflower — saving part of the sauce. Let the cauliflower cook a few minutes, dish up in a vegetable dish, pour the rest of the sauce over, sprinkle heavily with grated American cheese. This can be served as a vegetable entree or as a vegetable with any kind of meat. STRING BEANS ( Haricots verts) String Beans with Butter ( Haricots verts au Beurre) Select nice green string beans; trim all around, split in halves, then cut in halves lengthwise. Put in hot water (sufficient to cover) with a little pinch of baking soda and some salt; cook from ten to fifteen minutes on a quick fire with a tight cover. [Beans should be cooked just in time to be served because if they stand any length of time they lose their color and become cloudy.] Drain the water off; put to the quart of beans half cup good melted butter; sprinkle with white pepper. Serve in a vegetable dish with any kind of fried meat. Can also be served in the centre of a dish of chops, chicken, etc., or as a vegetable entree after the roast — just plain, with the beurre sauce. Creamed String Beans a la Europeenne Haricots Verts, Bechamel, a la Europeenne Cut the string beans in pieces and cook [see recipe: String Beans with Butter]. When cooked, sprinkle with chopped parsley, put in a vegetable dish, cover with a rich cream sauce. Serve as a vegetable with any kind of meat. String Beans with Hollandaise Sauce Haricots Verts, Sauce hollandaise