Brown a minced onion, add cauliflower cut in pieces with a small quantity of water; stew, add salt, white pepper, a little sour salt and red tomatoes; when half done add one-fourth cup of rice. Cook until rice is done. The onion may be browned either in butter, fat or olive oil, as desired.
CREAMED CELERY
Remove the leaves from the stalks of celery; scrape off all rusted or dark spots; cut into small pieces and drop in cold water. Having boiling water ready; put the celery into it, adding one-half teaspoon of salt for every quart of water. Boil until tender, leaving the cover partly off; drain and rinse in cold water. Make a cream sauce; drop the celery into it; heat thoroughly and serve.
LETTUCE
If lettuce has grown until rather too old for salad, it may be cooked, and makes a fairly palatable dish.
BOILED LETTUCE
Wash four or five heads of lettuce, carefully removing thick, bitter stalks and retaining all sound leaves. Cook in plenty of boiling salted water for ten or fifteen minutes, then blanch in cold water for a minute or two. Drain, chop lightly, and heat in stew-pan with some butter, and salt and pepper to taste. If preferred, the chopped lettuce may be heated with a pint of white sauce seasoned with salt, pepper, and grated nutmeg. After simmering for a few minutes in the sauce, draw to a cooler part of the range and stir in the well-beaten yolks of two eggs.
GREEN LIMA BEANS
Cover the shelled beans with boiling water; bring to a boil quickly; then let them simmer slowly till tender. Drain and add salt, pepper and butter or hot cream or cream sauce.