Cauliflower.
Divide the Cauliflower into little boquets of square size, and cook in hot salted water, strain and cool on a plate, season with salt, white pepper, chopped parsley, and sprinkle with flour; dip in beaten egg, plunge into hot lard a few at a time, when light brown lift out, strain and serve hot. Hinsdale.
Mrs. W. J. Pollock.
Cauliflower With Cheese.
Select a fine head of cauliflower, break off the outer leaves and tie it up in a piece of cheese-cloth. Plunge it into slightly salted boiling water and cook fifteen minutes. Make a sauce by cooking together 1 teaspoonful of butter and adding to them a generous ½ pint of boiling water. Stir until thick and smooth, and add a heaping tablespoonful of grated cheese (Parmesan is the best). Drain the cauliflower of every drop of water and lay it flower upward in a baking dish. Dust it with salt and pepper and pour the sauce over it. Strew cheese plentifully over it and dot thickly with butter. Brown in a quick oven and serve in baking dish.
F. A. S.
Corn Oysters.
To 1 quart of grated corn add 3 eggs and 3 or 4 large square crackers, grated; beat well and season with salt and pepper, fry in hot lard. If the lard is the right heat the oysters will be light and delicious, but if not heavy and soggy. Serve hot and keep the dish well covered. It is better to beat the whites of eggs very stiff and add just before frying.
E. G. R.