ONION CUSTARD.—
Peel and slice ten or twelve mild onions, and fry them in fresh butter, draining them well when you take them up. Then mince them as fine as possible. Beat four eggs till very thick and light, and stir them gradually into a pint of milk, in turn with the minced onion. Season the whole with plenty of grated nutmeg, and stir it very hard. Then put it into a deep white dish, and bake it about a quarter of an hour. Send it to table as a side dish, to be eaten with poultry. It is a French preparation, and will be found very nice, by those who have no dislike to onions.
CAULIFLOWERS.—
Choose large fine white cauliflowers. Wash them well, and lay them in a pan of cold water, having divided each cauliflower into quarters. Trim off the outside green leaves. Put on the cauliflowers in boiling water with a little salt in it. It is still better to boil them in milk. Let them cook till tender throughout, flower and stalk. When quite done, put some bits of fresh butter among the flowers, or pour over them drawn butter sauce, made with milk and seasoned with powdered nutmeg or mace. Serve them up hot, and covered.
BROCCOLI—
Is drest in the same manner. It is very good with toast under, though inferior to cauliflower.