Pick over Brussels sprouts, remove wilted leaves, and soak in cold salt water fifteen minutes. Cook in boiling salted water twenty minutes, or until easily pierced with skewer. Drain, and pour over one-fourth cup curry sauce.
Curry Sauce.—Mix one-fourth teaspoon mustard, one-fourth teaspoon salt, and a few grains paprika. Add yolk of one egg slightly beaten, one tablespoon olive oil, one and one-half tablespoons vinegar, and a few drops of onion juice. Cook over hot water, stirring constantly until mixture thickens. Add one-fourth teaspoon curry powder, one teaspoon melted butter, and one-eighth teaspoon chopped parsley.
FRIED CAULIFLOWER.
Steam or boil a small cauliflower. Cool and separate into pieces. Sauté enough for one serving in olive oil until thoroughly heated. Season with salt and pepper, arrange on serving-dish, and pour over one tablespoon melted butter.
CAULIFLOWER À LA HUNTINGTON.
Separate hot steamed cauliflower into pieces and pour over sauce made same as sauce for Brussels sprouts with curry sauce.
CAULIFLOWER WITH HOLLANDAISE SAUCE.
Serve boiled cauliflower with Hollandaise sauce, as given with baked fillet of halibut, Hollandaise sauce.
MUSHROOMS IN CREAM.
Clean, peel and break in pieces six medium-sized mushroom caps. Sauté in one-half tablespoon butter three minutes. Add one and one-half tablespoons cream and cook until mushrooms are tender. Season with salt and pepper and a slight grating of nutmeg.