—Dip the cauliflower into ice water, then plunge it into boiling salted water to cook fifteen minutes. Cut a slice off the stalk, remove the leaves, lay on a flat dish and cover with a cream sauce. Sprinkle with grated breadcrumbs and grated Parmesan cheese, brown in the oven and serve.

Salade Barbe de Capucin.

—Lay the stalks of American endive in a dish and cut into small pieces a medium shallot. Mix, add a French dressing and sprinkle with finely chopped tarragon leaves.

Gâteau de Frangipane.

—Whisk together a quarter of a pound of powdered sugar and the whites of three eggs, then beat in three tablespoonfuls of milk, the grated peel of a lemon and a dash of salt. Then stir in half a pound of flour. Bake in patty tins and when done scoop a piece out of the top of each patty and fill with jam. Then pour over a sauce made as follows: Put two wineglassfuls of white wine into a small saucepan and stir in a cupful of orange marmalade with the juice of a lemon. Thicken with a little corn-starch.

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